This mashed Ginger Sweet Potato recipe is a really easy twist on a classic holiday side dish. Sweet Potatoes are generally a very sugary sweet dish but this one adds in a lot of flavor from ginger without using any sugar.
In Asian food cultures, it’s common to use root vegetables like sweet potato or taro in desserts. My husband was very confused as to why candied sweet potatoes or sweet potato casserole with marshmallows on top were a part of thanksgiving DINNER. He thought because they had sugar that they should be on the dessert table. While this seems like common sense, this isn’t the norm in the US.
This Ginger Sweet Potato dish allows you to actually taste the sweetness of the sweet potato. Since there are no added sweeteners, this is a really healthy swap for you holiday meal or any meal during the fall and wintertime.Print
Ginger Sweet Potatoes
A super simple recipe for Ginger Sweet Potatoes that’s sure to be a hit with adults and kids this holiday season. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet/paleo.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
2 pounds Sweet Potatoes, peeled and cut into small chunks
1 cup Coconut Milk
1 1/2 tablespoons grated peeled Fresh Ginger
1/2 teaspoon Salt
Add the potatoes to a stockpot filled with water.
Bring to a boil over high heat about 15 minutes or until the potatoes are fork tender.
Once the potatoes are finished, drain the water.
In the same pot, add the ginger, chicken broth, and salt.
Use an immersion blender to blend the potatoes until smooth.
- Serving Size: 4 (as a side)
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