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!
Updated 4/9/15 as part of the #ThrowbackThursday photo makeover series.
Time for another kitchen confession! I’m an incredibly lazy cook when I’m not cooking for someone else. This manifests itself once or twice a week when the Godfather and I do not meet for lunch. As a side note, with the exception of about two years in our relationship where we worked about an hour apart, we always meet for lunch. It’s one of “our things”. We actually celebrate our 10 year dating anniversary next week and I need to come up with something fabulous!
Back to my lunch (which I am eating as I type this). At Tuesday’s market, I felt compelled to buy a cabbage. Beautiful and green, they were staring at me for exactly 2.5 hours until I dashed across the aisle and triumphantly returned with a lovely cabbage and no clear idea of what I would make.
I thought about a traditional coleslaw, but then I’d have to have BBQ to go with it (Georgia-style pulled pork to be exact), and we don’t have that right now. Nor am I going to make this for just me. I’m sure it will appear on the menu sometime in the next few days. Taking inventory of the kitchen, I found my cabbage, a ripe avocado in the fridge, peanut butter, and the opportunity to create a one-dish meal while dirtying very few dishes. Serendipity.
For my special diet darlings, this dish also happens to be vegan and dairy free! I’m enjoying it as a main dish, but it would make a great side. Or you could also add chicken or beef if you’d like to make it a bit heartier.
Thai Peanut Slaw – Serves 2 as a main dish, 4 as a side
- 1 medium avocado, cubed
- 2 cups shredded cabbage
- 1-2 shredded carrots
- 2 scallions, finely chopped
- 2 tbsp peanut butter
- 1/2 tsp Sriracha sauce
- 1 tsp sesame oil
- 3 tbsp fresh lime juice
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp fresh grated ginger
- salt, to taste
- sesame seeds (optional)
- crushed peanuts (optional)
- Place the vegetables in a bowl, reserving some of the scallions for garnish if you’d like.
- Mix in the peanut butter, lime juice, sriracha, sesame oil, rice vinegar, ginger, and soy sauce. Stir until smooth.
- Add the sauce mixture to the vegetables and mix until well coated. Add salt and adjust other seasonings if needed.
- Serve immediately or store covered in the refrigerator up to one day.
The old photo (yikes!):
This post updated Sept 2015 as part of the #ThrowbackThursday photography project, where I add new photos to already delicious older recipes. Enjoy!
Did you know broccoli and cauliflower make me cheer? They’re pretty exciting… not quite at the level of brussel sprouts (much to the Godfather’s chagrin), but close. Garlic also gets a similar reaction… and cheese. I digress, back to the broccoli. (more…)