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Salted Sweet Potato Puree

Updated: 6 days ago

Salted Sweet Potato Puree

Featured on the "Melissa's Vibrant Steak and Potato Dinner" episode of "Mood Food with Melissa"



INGREDIENTS

4 cups Sweet Potatoes - garnet is my favorite kind!

2 cups Water

2 tbsp Coconut Oil

to taste Sea Salt -Saltery's Duxbury Salt is my favorite!


METHOD

Slice the sweet potatoes in half lengthwise and then into thin "half moon" slivers.


Combine the sweet potatoes and water in a pot over high heat.


Cover the pot and boil until sweet potatoes easily break when touched with a utensil (approximately 10-15 minutes)


Remove the pot from the heat and let cool, uncovered, until water is close to room temperature.


Once the sweet potatoes have cooled, transfer the sweet potatoes and water they were cooked in, along with the coconut oil, into a blender basin and blend on high until a smooth, creamy consistency is achieved, adding a bit more water if needed.

Season to taste with sea salt, blend again and enjoy!


NOTES

DON'T SKIP THE SKIN! Removing the skin from sweet potatoes not only reduces the flavor, it decreases the nutrient content as well. Basically, the skin is the best part of the whole potato!


NATURAL SEA SALT contains sodium and potassium, both of which help to release retained water and reduce inflammation.


SWEET POTATO is an exceptional source of antioxidants, including vitamins C, E, and K, B vitamins and 5x the daily recommendation value of vitamin A, all of which play essential roles in supporting the body's vital functions.


THIS RECIPE IS

PALEO

VEGAN

DAIRY FREE

GLUTEN FREE

REFINED SUGAR FREE

MINIMALLY PROCESSED

MADE WITH CLEAN INGREDIENTS





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