DING DING DING!! Still on the search for those Thanksgiving (or any special Holiday treat) dishes that look good, tastes amazing and only contain the foods approved for people with gut issues. This checks all the boxes and it’s so easy to make. I know this will be a staple at my house and not just for special occasions. What’s the difference? Boiling the sweet potatoes in coconut milk instead of water. GAME CHANGER!!!
BOIL: until potatoes are soft and can be mashed easily and the mixture has thickened up. NO DRAINING!! (35-40 minutes simmering, not boiling hard)
2 lb. sweet potato (I used 3 larger potatoes). peeled and cubed
1 can coconut milk
1 tsp. sea salt
1 tsp. fresh black pepper
2 cloves fresh garlic sliced
EMERSION BLENDER:
Mash the above
FOLD IN:
2 TBL. chopped chives
1 TBL. fresh lime juice (I used the juice of a small lime)
1/4 tsp. cayenne pepper (I could not use this for my daughter’s sake but I would add this in my own. I like heat!!
