You just can’t have Thanksgiving without mashed potatoes. But regular mashed potatoes are very starchy. That means the starch quickly converts into sugar. That’s more bad news for your gut. But this healthy Thanksgiving recipe for mashed potatoes uses the nutritiously-superior sweet potato. Instead of regular milk, I use almond or coconut milk. I swear to you that my sweet potato pureé will have the same starchy mouth-feel as regular mashed potatoes. But this version contains way more minerals and is lower in calories. – Veronica
- 1 large sweet potato, peeled and chopped
- 3 cups filtered water
- 1/4 cup Chef V’s Raw Almond Milk or coconut milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon red pepper flakes, optional
Boil the sweet potato pieces in the 3 cups of water in a large pot for 15 minutes, or until soft. Transfer the pieces to a Vitamix and add the milk, sea salt, cayenne, and red pepper flakes, and process until smooth. Serve immediately or keep refrigerated for up to 1 week.