Curried Savory Vegan Healthy Mashed Sweet Potatoes are a sweet and spicy spin on a classic! You will never believe they are paleo and whole30 friendly!
Course Side Dish
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4-6 People, as a side
Calories 266kcal
Author FoodFaithFitness
Ingredients
1HeadGarlic
1tspCoconut oil,melted
2PoundsSweet Potato,Peeled and roughly chopped
1/2CupCanned coconut cream(not coconut milk)
2-3tspCurry powder,to taste*
1/2-1tspSea salt,to taste
1/4cupCilantro,diced
Instructions
Preheat your oven to 400 degrees. Slice 1/4 inch of the top of the head of garlic, peeling off the excess papery skin, and trying to keep the head intact.
Place the garlic onto a piece of tinfoil and drizzle with the oil, rubbing into into the top and sides of the garlic. Close the tinfoil to make a packet around the garlic (remember to put the shiny-side in!) and roast until the center of the garlic is very soft, about 40 minutes.
While the garlic roasted, place the potatoes into a large pot and cover with 1 inch of water, adding a pinch of salt. Bring to a boil on medium/high heat and cook until fork tender, about 20 minutes. Drain and set aside to cool for 5 minutes.
Add the remaining ingredients, up to the cilantro. Squeeze the cloves of garlic out of the head and finely dice them. Add in 4 of the diced cloves and then mash everything with a potato masher. Taste and adjust salt, curry powder and garlic - adding more diced cloves if you want more garlic flavor.
Stir in the cilantro and DEVOUR!
Notes
*I like this with 3 tsp of curry powder, but Mr. FFF thought it was too much. Start with 2 and adjust to what you like.