This Easy Paleo Mashed Sweet Potatoes recipe was sponsored by
Growing up the only encounter I had with sweet potatoes was at Thanksgiving dinner. I hesitate to even call them sweet potatoes though. They were more like sugar coated sugar, with a side of sugar. Seriously!
The recipe was to coat a baking dish in margarine, add diced sweet potatoes, top with more margarine and a healthy heaping of brown sugar. Bake. And then? At the end you top the whole thing with a bag of marshmallows and bake again.
Blech! Needless to say I was never fond of sweet potatoes.
When I first went paleo I decided to reacquaint myself with sweet potatoes. They’re a great paleo-friendly carb source. I must confess the thought made me shudder, but I persevered. I tried them simple. Baked. I was so shocked. They're so good!
Now, I love sweet potatoes. They’re a go-to side dish for family dinners. Not only are they delicious, but they’re good for us and easy to make. The funny thing about sweet potatoes is they taste amazing all on their own. When it comes to sweet potato recipes, simple is best.
Now, I bring this to Thanksgiving…
Easy Paleo Mashed Sweet Potatoes
5 large sweet potatoes
2 Tablespoons Organic Extra Virgin Coconut Oil
1 teaspoon Organic Saigon Cinnamon
¼ teaspoon Ground Nutmeg
Preheat your oven to 425 degrees. Wash the sweet potatoes and prick them with a fork. Bake on a cookie sheet or straight on the oven rack for 60 to 75 minutes (45 to 60 for small to medium sweet potatoes). Check for doneness with a fork.
Remove the sweet potatoes from the oven and scoop the insides into a mixing bowl (careful they will be hot!). Discard the peels. Use your hand mixer to blend in the remaining ingredients and serve!
This recipe serves my family perfectly. I double it to take to Thanksgiving dinner.
What's your favorite way to have sweet potatoes?