I usually bake or boil yams, add some coconut oil and call it a day. The other day I deviated from my usual routine and picked up some Japanese sweet potatoes & decided to try something different. They definitely taste a lot sweeter than yams. If you aren’t familiar with them, they have a deep purple skin and are very light inside.
3 Japanese sweet potatoes, peeled & cubed
3 tablespoons coconut oil
1/4 cup coconut milk
1 tablespoon fresh ginger, grated
2 tablespoons fresh mint, minced
pepper to taste
- Place sweet potatoes in a pot & add enough water to cover. Bring water to a boil, then lower heat to a simmer. Cook until potatoes are tender. Time will vary depending on the size of your chunks. It usually takes 20-30 minutes.
- Drain immediately & place back into the pot.
- Add the rest of the ingredients and mash with a fork or potato masher.
- Adjust seasoning and ingredients as needed.