Give your Thanksgiving a Vibrant&Pure remix this year with this show stealing side dish. Creamy coconut laced purple sweet potatoes mashed and drizzled with a fragrant fried sage butter…you won’t regret adding this one to your traditional holiday lineup! Recipe below
- 3 small or 2 large purple sweet potatoes (peeled and sliced)
- 1 cup culinary coconut milk
- a few leaves of fresh sage
- 2 tbsp ghee butter (use coconut oil if vegan or omit this step entirely)
- 1 tsp sea salt
- 1 tbsp coconut oil
Mashed coconut sweet potatoes
Peel and chop your sweet potatoes. Add coconut oil to a medium sized pot and let it heat up a bit. Once the coconut oil is warmed and liquified, add your chopped sweet potatoes. Add salt and coconut milk and turn heat to medium high. Cover your pot and let the sweet potatoes simmer in the coconut milk for about 20 minutes or until softened completely. If you find the potatoes aren’t covered or seem too dry, add a bit of water throughout the process as needed. Once potatoes are cooked and softened, remove from heat and mash with a large utensil of your choosing. You can make them as smooth or chunky as you’d like, I usually use my high speed blender for this type of thing but the potatoes were so soft it was very easy to manually mash them.
Fried sage butter (Omit or replace with coconut oil if vegan)
I don’t consume dairy, but I have found that I do not have adverse reactions to ghee butter. It is butter that has had the milk proteins, sugar, caseins, and lactose removed. If you don’t want to use ghee butter you could use coconut oil for this step, or omit entirely. Heat 2 tbsp of ghee butter in a small sauce pan. After it has liquified add in 2-4 sage leaves and turn to medium high heat. The butter will start to spatter a bit so you might want to keep it covered. Let the mixture cook for about 5 minutes or until the sage leaves are a bit fried and the butter is noticeably sage scented. Add to your sweet potatoes and enjoy!
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