Think of this as the nutrient-dense version of an all-time favorite. Purple sweet potatoes contain more healthy fiber than regular potatoes, plus they’re rich in zinc, potassium,and magnesium. The sweetness blends with the creamy coconut milk and nutty ghee, resulting in a truly decadent side dish.

INGREDIENTS

1 lb purple sweet potatoes, peeled and quartered
10 ounces coconut milk
1 tablespoon ghee
1 tablespoon herbs de provence
1 teaspoon sea salt
½ teaspoon ground black pepper
2 garlic cloves, chopped

450 g purple sweet potatoes, peeled and quartered
300 ml coconut milk
1 tablespoon ghee
1 tablespoon herbs de provence
1 teaspoon sea salt
½ teaspoon ground black pepper
2 garlic cloves, chopped

Directions

1. In a medium pot fitted with a steamer basket, steam sweet potatoes until fork tender.
2. Transfer to a pot and add all remaining ingredients.
3. Use an immersion blender to blend until you’ve reached desired consistency.
4. Top with fresh chives and serve.

Tips

**Use a potato masher or fork for a thicker mashed potato consistency.