Last weekend I visited my Dad in southern Alabama, the first stop on my trip out west. Knowing full well both my love for cooking delicious and nutritious foods he already had in mind a few things he wanted me to make him while I was there.
It’s kind of the coolest thing ever to get to cook for a parent, especially when they ooh and awe over your food. My Dad is pretty much the best recipe taste-tester I have. He loves food just as much (if not more) than I do. One of his favorite recipes of mine are these rosemary mashed sweet potatoes, in fact these are also a favorite of my sister. They have both asked me on several occasions to make this side dish, and I don’t blame them. These sweet potatoes are so creamy and luscious it’s hard to have just a single serving. Trust me.
I know this recipe like the back of my hand. Truthfully it’s so easy you will be able to as well. I’ve made these both with white and orange sweet potatoes and each yields a different flavor. My Dad prefers the orange, sweeter variety but a good friend of mine prefers the white, only slightly sweet with a more traditional potato flavor.
I personally love them both. After he asked me to make it I wondered why I hadn’t yet posted it here, for you all. I realized it really is just so simple, that I had almost forgotten about it as a blog contender. It is in my vault of recipes that I absolutely love both making and eating, especially along with good company!
ROSEMARY MASHED SWEET POTATOES
4 sweet potatoes
1 whole sprig, plus 3 tablespoons chopped fresh rosemary
1 tablespoon coconut oil or ghee (aip reintroduction)
1/2 cup full-fat coconut milk
1/2 teaspoon salt
1. Peel and wash sweet potatoes. Cut each one into roughly one inch cubes.
2. Place the sweet potatoes in a pot and cover them with water. Add in the sprig of rosemary, heat stove-top to high and bring to a boil. Allow for potatoes to boil for 25-30 minutes until fork tender.
3. Drain the water from the pot once the sweet potatoes are done and remove the wilted rosemary. Add to the pot the coconut oil or ghee, coconut milk and salt. Using a masher begin mashing the potatoes to the desired consistency. Then add the rosemary and fold in with a spoon until it’s completely blended and creamy.