This dish could be served as a side to dinner or as dessert. It’s delightfully sweet and creamy. You know that marshmallow-smothered sweet potato dish that aunt Mildred always brings to holiday dinners? This is the recipe to replace that one with. Kapeesh?
Note: Not to sound cheesy, but do you love your body? I’ll admit that, as a woman, this is an issue that I’ve struggled with on and off for as long as I can remember. It’s easy to fall into the trap of only seeing your imperfections. And as the mother of a young daughter, I so dearly want her to live her life in grateful acceptance of herself. Eating only real, wholesome foods has brought me to a place of peace about my body. Nope, it’s still not “perfect” and never will be. But it’s healthy, it’s strong, and it’s capable, and that’s a beautiful thing.
3 sweet potatoes
2 tablespoons coconut oil, melted
sea salt
black pepper
1 can (13.66oz) coconut milk, full fat
2 tablespoons raw honey
1 tablespoon coconut oil
1 teaspoon ground cinnamon
¼ teaspoon sea salt
2 tablespoons Pecans, chopped
2 tablespoons unsweetened shredded coconut
Preheat the oven to 400 ̊F. Wash the sweet potatoes and brush with melted coconut oil. Place in a baking pan. Sprinkle with sea salt and black pepper and poke all over with a fork. Bake for 30–40 minutes, until fork tender. Cool and peel.
Place the peeled sweet potatoes in a food processor and blend until smooth.
Combine the coconut milk, honey, and coconut oil in a medium saucepan. Mix and heat over low heat for 10 minutes. Add the mixture to the food processor and blend until fully incorporated. Add the cinnamon and sea salt. Blend. Pour into a serving bowl. Chill for 20 minutes before serving. Garnish with chopped pecans and unsweetened shredded coconut if desired. Enjoy!
Calories: —
Fat: —
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Sodium: —
Fiber: —
Protein: —
Sugar: —