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Coconut Mashed Potatoes (Paleo)

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Many of my friends and family have turned away from dairy so I created a simple, low fat, dairy and grain free side dish for the holidays. All of the health benefits from sweet potatoes, coconut milk and ginger make this a delicious addition to holiday cooking as well as a year round favorite.

Further Food Commentary:

Jaclyn's Paleo mashed potatoes add a powerful punch of nutrients that traditional white potatoes cannot. This is because sweet potatoes provide an excellent source of Vitamin A in the form of beta-carotene which is good for skin and eye health. Coconut milk provides medium chain triglycerides in the form of lauric acid, antimicrobial lipids that have antibacterial properties. Ginger is a natural anti-inflammatory used to aid in digestion and cure nausea and an uneasy stomach.

By Ale Zozos

Coconut Mashed Potatoes (Paleo)

Stars ( Reviews)

  • Prep Time:15 mins
  • Cook Time:20 mins
  • Servings: 4

Ingredients

3 medium sweet potatoes
3/4 cup lite coconut milk
1 tablespoon chopped ginger
salt & pepper (optional)
walnuts ( optional)

Instructions

1. With skin on, cook sweet potatoes in microwave, boil in water or bake in the oven until soft inside. (if you cook them in the microwave don’t forget to pierce them with a fork a few times)
2. Place cooked potatoes in fridge to cool off to touch.
3. While waiting for potatoes to cool, peel and chop 1 tablespoon of fresh ginger.
4. When potatoes are cool , peel the skin off and place in a large bowl.
5. Add ginger and coconut milk.
6. Mash all ingredients together.
7. Add salt and pepper to taste (optional).
8. Place in microwave or on stove top to reheat (2 minutes in microwave).
9. Garnish with walnuts (optional).

1. With skin on, cook sweet potatoes in microwave, boil in water or bake in the oven until soft inside. (if you cook them in the microwave don’t forget to pierce them with a fork a few times) 2. Place cooked potatoes in fridge to cool off to touch. 3. While waiting for potatoes to cool, peel and chop 1 tablespoon of fresh ginger. 4. When potatoes are cool , peel the skin off and place in a large bowl. 5. Add ginger and coconut milk. 6. Mash all ingredients together. 7. Add salt and pepper to taste (optional). 8. Place in microwave or on stove top to reheat (2 minutes in microwave). 9. Garnish with walnuts (optional).

Nutrition Information

Per Serving:  Calories: 106; Total Fat: 3g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 34mg; Potassium: 408mg; Carbohydrate: 18g; Fiber: 3g; Sugar: 7g; Protein: 2g

Nutrition Bonus:  Vit A: 329%; Vit C: 28%

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