When it come to potatoes, I actually kind of despise them? If it weren’t for the cardiologist telling me I need to eat them to boost my potassium, and my rheumatologist telling me to eat them as a carb since I have to cut grains and gluten, I’d probably be like a nun and sex…could live without them 🙅🏼‍♀️🤷🏼‍♀️

But since I’m not a nun and not eating bread (and SICK OF ROASTED CUBES), I played in the kitchen today. So, here’s my newest recipe, perfect in time for the holidays…

Dairy-free, gluten-free and AIP-friendly, vegan, and vegetarian optional mashed purple sweet potatoes —

INGREDIENTS:

  • 3 XL purple sweet potatoes OR regular purple potatoes if not AIP (organic if you can find them)
  • 2 teaspoons organic onion powder
  • 2 tablespoons dried chives
  • 6 tablespoons organic olive oil
  • Salt
  • 3/4 – 1 1/4 cup organic bone broth OR vegetable stock if vegan/vegetarian
  • Sprig of rosemary, with herbs picked off
  • 1/2-1 tablespoon organic ground ginger
  • Pinch of thyme
  • 2 tablespoons garlic powder or less – or chopped garlic **leave out if following AIP
  • Bag of organic rainbow baby carrots or bundle of organic rainbow carrots

DIRECTIONS:

  1. Preheat oven to 450 degrees F
  2. Peel and wash purple sweet potatoes
  3. Cube into small 1/2-1″ cubes
  4. Peel, wash, and chop rainbow carrots
  5. Lightly oil large baking trays (make sure they have sides so grease doesn’t drip into oven)
  6. In a large bowl, add cubed potatoes, carrots, olive oil, salt, and spices. Mix until evenly coated. Add more spices or olive oil if desired
  7. Add cubes onto trays, so they all lay flat and not on top of each other
  8. Put trays in oven and cook at 450 for 15 minutes. Toss sweet potatoes and bake for another 15. When cooked fully, remove from oven. ** Turn heat down if 450 is too hot and they start to burn
  9. Remove from oven and let cool
  10. Once veggies are cooled, add them to a Vitamix
  11. Add broth and blend on high until smooth and creamy
  12. Remove from Vitamix immediately.
  13. Add more salt and herbs/spices to taste.
  14. Serve immediately as a side or incorporate into another recipe / meal prep
  15. Enjoy!

I really find so much joy in seeing you make my recipes. Please share with me if you do by tagging me on Instagram, @saltysweetseasons and using the hashtag #saltysweetseasons. From my kitchen to yours, I’m so grateful for you!

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