This sweet potato mash recipe is great paired with black bean cakes or as an addition to a veggie plate. Sweet potatoes are loaded with vitamin A, vitamin B, vitamin C, potassium, and fiber. That bright orange color means beta carotene as well as the antioxidant anthocyanin.They’re really good for cleaning out your digestive tract as well detoxing your body of heavy metals like mercury, cadmium, and arsenic.
I’m a big fan of potatoes. I blame it on my Irish heritage. I eat them in just about every preparation, from mashed to fried to scalloped. And although potatoes are fantastically hearty, they’re not much in the way of healthy. When I want to amp up nutrient density, but still enjoy hearty fare, I make sweet potatoes. But here’s the deal, I’m not a huge fan of sweeter preparations. Sweet potatoes already live up to their name–they’re sweet–so the addition of brown sugar, maple syrup, or honey isn’t for me. I love savory and spicy sweet potatoes to play off their natural sweetness like this Thai Style Sweet Potato Mash With Cilantro recipe.
Thai Style Sweet Potato Mash With Cilantro Recipe
2 large sweet potatoes, peeled and chopped into 3 inch chunks
1 tsp. chopped habanero, ribs and seeds removed
1 tsp. soy sauce
1 tsp. cumin
1/2 tsp. turmeric
1/2 cup organic canned coconut milk
1 ear super sweet corn, cut off the cob
Sea salt and freshly cracked pepper to taste
Garnish with chopped cilantro
1. Boil or steam the sweet potatoes until a fork easy punctures and runs through them. Drain water and turn down the heat to low.
2. Add in the habanero, soy sauce, cumin, and turmeric. Add in half of the coconut milk and then mash with a potato masher. Gradually add in the remaining coconut milk until it becomes a uniform mashed texture.
3. Stir in sweet corn. Season with salt and pepper. Garnish with cilantro.
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Image: David Lifson