Page 1Created with Sketch.Page 1Created with Sketch.Page 1Created with Sketch.MenuCreated with Sketch.Fill 3 Copy 2Created with Sketch.Fill 2 Copy 2Created with Sketch.ingredientslogoCreated with Sketch.logo_exsitePage 1Created with Sketch.Page 1Created with Sketch.panPage 1Created with Sketch.Page 1Created with Sketch.Page 1Created with Sketch.searchCreated with Sketch.Fill 5 Copy 2Created with Sketch.Page 1Created with Sketch.yt
11.22.16

Sweet Creamy Potato + Pecan Mash

Recipes > Sides

I love making this delish and naturally-sweet mash!

The yams bring a healthy dose of sweetness, along with vitamins A, C and B6 for energy.

By: Candice Kumai

No Thanksgiving dinner slump when you share this side with your guests at the table! xxck

Serves 6-8

Ingredients:

10 large yams/sweet potatoes (approximately 6-8 pounds)

2 tablespoons coconut oil or extra virgin olive oil

1 cup light coconut milk

1/4 teaspoon cinnamon

1/4 teaspoon pumpkin spice

Finish off with:

Roasted Pecans: Toss in coconut oil, sea salt, a touch of brown sugar and cinnamon

Directions:

Wash and pat all the potatoes dry, cut into 1-2 inch cubes. On a large sheet tray, toss the potato cubes in olive oil and roast in a 375 degree oven, for approximately 40-45 minutes, or until golden brown.

When the potatoes have cooled slightly, add them into a large food processor with the coconut milk. Add in all spices and salt, blend until well-combined and super creamy. Top off with roasted pecans and toasted shaved coconut, if desired.

 

Get Obsessed

Recipes

Chocolate Chip Pumpkin Loaf

Chocolate plus pumpkin: simple, moist, delicious.

Recipes

Candice's Pumpkin Macaroni + Cheese

Once you make this there’s no turning back.

Vegan

roasted kabocha squash + fresh kale quinoa salad

My roasted kabocha squash salad atop a bed of hearty kale leaves and quinoa...