Description
A quick and healthy recipe for Mashed Sweet Potatoes with Ginger – a flavorful vegan side dish that pairs well with fish, chicken or vegan mains. Silky and luscious, these flavorful sweet potatoes can be made in under 30 minutes! Top with maple pecans for a little crunch.
Ingredients
- 2 lbs yams (or sweet potatoes) sliced into 1/2 inch thick disks, skin on
- water
- 2 tablespoons coconut oil, butter, ghee, or olive oil
- 1 shallot, finely diced
- 2 teaspoons fresh ginger, grated or paste
- 2 garlic cloves, minced
- 1 teaspoon salt
- pepper to taste
Instructions
Slice sweet potatoes into disks and place them in a pot, cover with water, bring to a boil, cover with lid and simmer 12-15 minutes.
When the sweet potatoes are fork tender, drain, saving the water. In the same pot, heat olive oil, butter or coconut oil over medium heat and add shallots, ginger and garlic, stirring until fragrant and golden about 2-3 minutes.
At this point, you could add the sweet potatoes back into the pot and mash ( using a potato masher) adding some of the reserved sweet potato water to loosen it, or place it all in a food processor to whip until silky smooth.
I usually add about ½ cup liquid for a looser, almost saucy consistency. Season with the salt, pepper.
Top with maple pecans for a crunchy texture.
Notes
Leftovers make a great breakfast. Reheat and drizzle with maple syrup. 🙂
Nutrition
- Serving Size:
- Calories: 176
- Sugar: 6.7 g
- Sodium: 277.8 mg
- Fat: 4.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 31.7 g
- Fiber: 4.8 g
- Protein: 2.6 g
- Cholesterol: 0 mg