Happy belated Thanksgiving everyone! We had a great trip to Kentucky with the whole family, including my future sister-in-law Ana Carolina, and her parents, fresh in from Colombia. It was a hectic, but great holiday with tons of family packed in the house–we went on a horse farm tour, had a wonderful Thanksgiving dinner at my aunt’s, and had a lovely afternoon out at my Uncle David and Aunt Leigh’s farm hangout, “Camp David.” In addition to roasting marshmallows and cooking soup over an open fire out at the farm, we salvaged old barn wood for a new coffee table, picked lots of fun greenery for winter decorating, and enjoyed the sunshine. My generous aunt and uncle sent us home with a homemade tobacco stick Christmas tree (also barn salvaged) for our front porch, and more butternut squash, sweet potatoes, and icicle radishes than could fit in our fridge.
The farm bounty inspired me to make a recipe I’ve made a few times now–so simple, it really doesn’t really warrant a recipe, but I made it recently and folks liked it, so why not? Mashed sweet potatoes are really amazing made with coconut oil instead of butter. Tonight I added some garam masala for fun, but don’t worry about adding it if you’re not feeling it. That’s the gist, and here it goes.
Coconut Mashed Sweet Potatoes
- 4 large sweet potatoes, peeled and cubed
- 1 Tb. or more coconut oil
- 1 Tb. olive oil
- potato cooking water
- salt and pepper
- Optional: garam masala and a squeeze of lime
Boil a large pot of water and add plenty of salt. Add potatoes and cook till tender. Save at least a 1/4 cup of the cooking water when the potatoes are done in a bowl on the side. Mash the sweet potatoes with a potato masher or by putting them through a ricer. Add the oils while hot, and add enough cooking water to whip them up in a nice texture. Add salt and pepper to taste. Add garam masala if desired and taste for spice. Serve hot with a squeeze of lime if desired.