A delicious recipe for fall through spring and well, maybe a cool summer night! Full of vitamins too!
5–6, 6 OZ SERVING SIZES | PREP 30 MINS
- 3 large sweet potatoes
- 1 tsp olive oil
- 4 minced garlic cloves
- 1 tsp thyme
- 1⁄4 tsp allspice
- 1 tsp Himalayan salt
- 1⁄2 cup coconut milk (full-fat, no sugar added)
- 1⁄4 tsp white pepper
- 1⁄4 cup walnut halves
Heat olive oil in small pan on medium heat Add garlic and thyme and sauté until the garlic is golden brown. Remove from heat.
Slice sweet potatoes into two slices. Bring two litres of water to a boil. Add potatoes for 15 minutes or until soft. Drain in strainer, return to pot and add the garlic and remaining ingredients. Mash or beat until creamy and serve hot.
Nutritional value (per 6 oz serving):
Calories 222 kcal; Fat 6 g; Carbohydrates 36 g; Protein 6 g
More Inspiration: You might also like these Kale baked potatoes.