Prep Time: 15 minutes
Cook Time: 40 minutes
I hate sweet potatoes... or at least I used to, until I experienced how versatile and tasty this root vegetable can be.
Sweet potatoes are high in Vit A, C, manganese and other nutrients, low in calories and high in fiber. I never would have thought of pairing sweet potatoes with pineapple until one lovely family holiday I was lucky enough to sample sweet potatoes from my sister in law's beautiful mother. The following recipe is my adaptation of her original holiday dish:
- 3 large sweet potatoes
- 3 TBS Coconut oil
- 1/3 Cup Coconut Milk (canned) I use light
- 1/3 Cup Crushed Pineapple (no juice)
- 1/3 Cup Brown Sugar
- 1 TSP Cinnamon
- 1/2 TSP All Spice
- Vegan Marshmallows
- Pecans (a wonderful way to add protein and flavor)
- Shredded/Unsweetened Coconut
*Note: Since sweet potatoes vary widely in size, you may need to adjust the other volumes to taste. If you prefer not to add sugar, increasing the pineapple adds natural sweetness. I have used fresh pineapple with excellent results in flavor although fresh pineapple tends to be more noticeable in texture and less sweet. If adding a topping, pre-heat the oven to 350 F.
1. Wash and cut the sweet potatoes into chunks for boiling. I prefer to leave the skins on for texture and nutrients, you may peel if you prefer.
2. Boil the sweet potatoes for twenty minutes. Smaller chunks will cook faster so your best guide is to cook until a fork is easily pressed into the sweet potato. Do not overcook, this will negatively impact the texture.
3. Drain the sweet potatoes and add them to a mixer or a large bowl for mashing. For texture a mixer works best.
4. Immediately add the coconut oil to the hot potatoes and begin to mix/mash. Once the mixture is coarsely mashed, add the pineapple, brown sugar, cinnamon, and all spice. Add the coconut milk to the desired consistency. Final texture should be that of mashed potatoes. Amount of milk added will vary depending on size of potatoes and liquid in crushed pineapple.
The dish can be served at this juncture or you can pop it in the oven with a simple topping for a sweeter, more desert like finish.
If adding a topping:
5. Scoop mixture into an oven safe dish, leave about an inch to the edge of the dish to accommodate toppings.
6. Add marshmallows, pecans and shredded coconut in desired amounts.
7. Cook in 350 F oven for twenty minutes, or until the marshmallows have browned.
Serve and enjoy