Mashed Sweet Potatoes Recipe

Ingredients

Main

• 2 lbs yams (or sweet potatoes) sliced into ½ inch thick disks, skin on or peel them first. About 4 medium yams
• water
• 2 tablespoons coconut oil, butter, vegan butter, ghee, or olive oil, more for serving
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated or use a paste (optional)
• 0.5 teaspoon salt
• black pepper to taste

Toppings (Optional)

• maple pecans

Instructions

Main

1. Slice sweet potatoes into disks and place them in a medium pot, cover with water, bring to a boil, cover with a lid, and simmer 12-15 minutes, until tender. When they are fork-tender, drain, saving ½ cup of the hot water, just in case.
2. In the same pot, heat olive oil, butter, or coconut oil over medium heat and add shallots, ginger, and garlic, stirring until fragrant and golden about 2-3 minutes.
3. Either add the drained sweet potatoes back into the pot and mash (using a potato masher) or place them all in a food processor to whip until silky smooth. To loosen it, add a little hot potato water if you like, or keep it thick if you prefer.
4. Season with salt and pepper to taste.
5. Top with maple pecans for a crunchy texture, a twist of black pepper, chili flakes (urfa biber is nice here).

Notes

• This vegan side dish can be served alongside fish, chicken, or other mains.
• Fresh ginger adds a pleasant warmth to the dish, but it's optional.
• You can mash by hand or use a food processor for a silkier texture.
• Save the hot cooking water to adjust the consistency if needed.