Mashed coconut boniato (sweet potato) is a delicious and easy recipe suited to many clean eating diets. It’s also a fabulous dairy free mashed potato dish for the holidays! The photographs in this post were updated May 2016 as part of the #ThrowbackThursday photography project.
Good morning my lovelies! It’s time for our second post in the Clean Eating: Cuban Style series this week.
This is AMAZING. Like, I-should-just-make-this-a-meal-and-eat-the-whole-thing amazing and while a blog “mom” probably shouldn’t pick between her “children”, this recipe is one of my personal favorites. I am notorious for being picky about my sweet potatoes. I will not eat sweet potatoes with marshmallows on top, sweet potato fries with honey or cinnamon sugar coating, or any other candy/yam concoction. They’re just too sweet for me and I feel like adding sweetness competes with the natural flavor in a sweet potato.
So you can imagine how happy I was when I realized that the way my in-laws make sweet potatoes requires no added sweetener. At their house, they don’t usually use the orange yam “sweet potato” in anything other than soups, preferring to get their usual sweet potato fix from the white sweet potatoes very common in the Caribbean, called boniato.
On a fun side note, did you know that the sweet potato isn’t actually related to the potato at all? It’s an edible root more closely related to the morning glory flower than anything in the potato family.
This recipe, in its vegan, dairy free, almost allergy-friendly (unless you are allergic to coconuts), glory is so simple and delicious with only three (yes 3!) ingredients. White sweet potatoes, coconut cream, and a little salt. Tadaaaaaa!
We enjoyed it with the Cuban Slow Cooker Chicken, with homemade grass-fed meatballs last night, and then this morning with an egg – all delicious pairings. How will you enjoy it?
Mashed Coconut Boniato (Sweet Potato) - Dairy Free, Vegan
Author: Goodie Godmother
Recipe type: Side Dish, Vegetable
- 2.5 lbs white sweet potato (boniato)
- 1 cup coconut cream
- ½ tsp salt (I used a few turns of pink Himalayan)
- Wash the boniato well and place in a large pot. Cover with water and bring to a boil.
- Reduce the heat and simmer 20-30 minutes until the potatoes are cooked through and easy to puncture with a fork. Remove from the heat and drain the water.
- When the potatoes are just cool enough to handle, remove the peel (it will slip right off), and mash the potato into large chunks.
- Add a bit of the coconut cream, mash a little more, and repeat as necessary until all the coconut cream has been incorporated and the potatoes are at the desired consistency.
- Add salt. Adjust to taste.
- Serve warm and enjoy!
This post updated Oct 2015 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes!
I can’t believe Thanksgiving is already next week! That means Christmas is just around the corner and then it’s a brand new year, with brand new adventures for the Godfather and I – the first being the birth of our daughter, expected in early January.
That brings me to a very IMPORTANT ANNOUNCEMENT: I will be going on maternity leave December 19th and plan to return to work in February. The blog will remain active so I can share pictures, recipes (you didn’t think I could stay out of the kitchen completely did you?), and whatever other little random tidbits. There may even be one or two special guests making an appearance! You have no idea how difficult the thought of going on maternity leave is for me. Those of you who know me personally know that I am entirely too Type A to sit still for long and the thought of not working up until the minute I am in active labor stresses me out a bit! BUT, we will have 6 additional family members coming in to visit for Christmas, and I am realizing I need to be judicious with my energy expenditure towards the end of the pregnancy so I don’t end up on bed rest and Miss A can stay put until her due date (give or take a few days, but preferably not too many as the Godfather’s birthday is also in early January and I’d be happy if they didn’t share a day).
I’d also like to take a moment to say “thank you” right now since I think my next post won’t be until after Thanksgiving (hooray leftovers!). Thank you for reading this blog, thank you for supporting my little cottage bakery business, and thank you for joining me on this beautiful adventure. I am blessed every day because of the wonderful people I’ve met, the experiences I’ve had, and the new friends who have entered my life. You’re wonderful! Let’s cook and eat and learn together for a long time to come!
Now on to the food! I’ve been holding out on sharing this recipe for a year. One whole year where it sat, neglected, as a lonely word file in the Goodie Godmother recipe folder waiting to see if it would become a seasonal menu item, a blog post, or just a recipe in my collection. Sometime last spring, I realized that this was meant for a fall blog post because 1. biscuits are best fresh out of the oven, with the tiniest smear of butter or honey, or served alongside farm fresh eggs and 2. it’s a lovely simple recipe that is too good not to share.
What I like about these biscuits is that they have a nice blend of flavors, the pumpkin blends beautifully with the nuttiness of the browned butter and just a hint of spice at the end. They would make a beautiful addition to the bread basket at a holiday meal!
Savory Pumpkin Biscuits
- 2⅓ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1.5 teaspoons salt
- ⅓ tsp chipotle pepper
- 2 tablespoons packed brown sugar
- 6 tablespoons cold browned butter
- 1 cup pumpkin puree
- ⅓ cup buttermilk
- Heat oven to 400°F.
- Line a baking sheet with parchment paper or a silicone mat.
- In a food processor, combine the flour, baking powder, soda, salt, cayenne pepper, and brown sugar. Pulse a few times to blend thoroughly.
- If you do this by hand, stir all ingredients together to make sure they are blended thoroughly.
- Cut the butter in small pieces and lay on the flour mixture. Pulse about 5 or 6 times, until the butter is well incorporated. Or, work in with a pastry blender or fingers. Don’t over-blend.
- In a small bowl, combine the pumpkin puree and buttermilk.
- In a large bowl, combine the dry ingredients and pumpkin mixture, mixing just until moistened.
- Turn out onto a lightly floured surface and knead 3 or 4 times, just until the dough is smooth. Pat out into a circle about ½- to ¾-inch thick and cut out with biscuit cutters or round cookie cutters.
- Arrange on the prepared baking sheet. Bake for 11 to 16 minutes, until the bottoms are browned. Cooking time will vary depending on the size of cutter used.