Mashed Sweet Potatoes (DF, GF)
This one came about as I wanted a non-dairy (and gluten free) version for my son. Yet, my family loved it so much that I get asked to make it each year. The best part...? This can be prepped up to 2 days in advance which is nice for holiday food prep!! Awesome!
Equipment
- Oven
- mixer
Ingredients
- 4-6 Sweet potatoes # depends on size
- 1 can Full fat coconut milk
- 1/2 cup coconut sugar or dry sweetener of choice
- 2 eggs
- 2 Tbsp coconut oil melted
- 1/2 tsp salt Himalayan salt is healthiest
- 1/2 tsp vanilla extract
- 1/2 Tbsp pumpkin pie spice add more if you prefer
Topping
- 1/2 cup chopped almonds raw or non roasted
- 1/4 cup coconut sugar
- 1 Tbsp coconut oil melted
- pinch salt optional
Instructions
Roasting potatoes (ahead of time)
- Preheat oven to 375
- Place whole potatoes onto cooking sheet with SKIN ON
- Once preheated, place in oven for about 45 min- 1 hour
While potatoes are roasting
- Using coconut oil, lightly grease baking dish
- Chop almonds place on their own baking dish
- Prep all other ingredients in two bowls... one for wet and one for dry ingredients
Once potatoes are finished cooking
- To know they are ready, a knife or fork should easily go through the potato (thickest part)
- Remove potatoes from oven and let them cool! (You will need them to cool down to remove skins later.)
- If you are making dish same day, keep oven on!
- Once potatoes are cool enough, but through skin and peel off and place in large mixing bowl
- Break up potatoes using mixer on low speed for a minute or so
- While mixing on low, add wet ingredients
- Now add dry ingredients
- Speed up mixer slightly to help whip up potato mixture
- Add mixture to greased baking dish
- If potatoes are still hot/warm, place in preheated oven with almond topping for 35 minutes
- If potatoes were made in advance, heat in oven for about 45 minutes, add topping, then continue for another 10-15 min
Tried this recipe?Let us know how it was!