Ingredients
- 1 head garlic
- 1 teaspoon coconut oil melted
- 2 pounds sweet potatoes peeled and roughly chopped
- 1/2 cup canned coconut cream not coconut milk
- 2-3 teaspoons curry powder to taste
- Sea salt to taste
- 1/4 cup cilantro diced
Instructions
- Preheat oven to 400°F. Slice 1/4 inch off the top of the head of garlic, peeling off the papery skin and keeping the head intact.
- Place the garlic on the shiny side of a piece of aluminum foil. Drizzle with the coconut oil, rubbing it into the top and sides of the garlic. Close the tinfoil around the garlic to make a packet. Roast until the center of the garlic is very soft, about 40 minutes.
- While the garlic roasts, place the potatoes in a large pot and cover with 1 inch of water, adding a pinch of salt. Bring to a boil over medium/high heat. Cook until the potatoes are fork-tender, about 20 minutes. Drain and set aside to cool for 5 minutes.
- Put the cooked potatoes in a large bowl and add the coconut cream, curry powder, and salt. Squeeze the cloves of garlic out of the roasted head and finely dice them. Add 4 of the diced cloves to the potato mixture.
- Use a potato masher to combine all the ingredients until they're well mixed and the potatoes are at your desired consistency. Adjust the seasonings to taste, adding more diced garlic cloves if you like.
- Stir in the cilantro and serve immediately.