Wednesday, 19 September 2012 10:23

Mashed Sweet Potatoes and Coconut Oil

Written by colleen
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Ok, you all. This is my new obsession!

Ever since our lovely contributor Jana wrote about "The Wonders" of coconut oil and it's deliciousness and magic powers (ok, at least I like to think of it as magic), I've been hearing lots of great things about it, or at least noticing people talking about it. As Jana notes in her post, "Dr. Jon Kabara, professor emeritus at Michigan State, states that coconut oil was recognized for its “extraordinary health properties” 4,000 years ago by the Ayurveda medicinal community in ancient India. " But us westerners have probably been scared of its high saturated fat content. But, like avocado, coconut oil is one of those "good fats" that we're allowed to have, and that may even have very beneficial properties for us.

Last week my dad was telling me about a woman at his work who's husband was exhibiting severe signs of early onset dementia. She had read something about coconut oil and its association with mental and physical well-being. Apparently, she's had her husband on a regimen of a couple of tablespoons of coconut oil a couple of times a day and within a matter of months, she swears he's nearly back to normal.....I don't know. I might just believe in it's magic. Ok, and if it's not magic, it is delicious, and after trying it in mashed sweet potatoes, I don't think the eating portion of my life will ever be the same. It adds just a hint of coconut flavor that goes so perfectly with the sweetness of the sweet potatoes. I added a touch of brown sugar to mine, but honestly, they didn't even need it. What a simple, healthly and totally yummy side dish. My mind is reeling with Thanksgiving side dish ideas...





Mashed Sweet Potatoes and Coconut Oilsweet_potatoes_mashed
by colleen reilly

What you need:       

  • 2 large sweet potatoes, washed, peeled and diced into 1"x 1" cubes
  • 1 heaping tbsp coconut oil (I got mine at Trader Joe's. And I like the unrefined kind that tastes like coconut. Even my husband who doesn't really like coconut thought these potatoes were delicious)
  • 1/4 cup milk (almond milk would be a good, vegan alternative and probably quite yummy)
  • Brown sugar, optional

What you do:

Bring a large pot of water to a boil. Dump in potato cubes and boil until fork tender, about 20-22 minutes. Drain potato cubes and return to pot. Spoon in coconut oil and begin to mash potatoes with a masher or wooden spoon while you slowly add the milk. Add more or less depending on the consistency you like. Serve potatoes into bowls and sprinkle with brown sugar if you like. I served this with a side of Brussels sprouts and vegetarian fake chicken. YUM!

Serves 4-6.

Last modified on Wednesday, 19 September 2012 10:25
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