Recipe: Zesty Mashed Sweet Potatoes

Sometimes the most delicious recipes, are the least glamorous. Cut to: smashing slightly overcooked sweet potatoes with a fork in the kitchen. This recipe is both cathartic and delicious. It also pairs perfectly on the side of our Sweet and Spicy Roasted Zucchini, and topped off with a little avocado for an added omega 3 anti -inflammatory boost.

Ingredients:

• 4 medium Japanese Sweet Potatoes

• ½ bunch of cilantro

• 1 tsp Himalayan Salt

• 2 limes

• 2 tbsp avocado oil (or dairy free milk if you are oil-free)

• Parchment Paper
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Instructions:

• Preheat the oven to 425
• Line your baking sheet with parchment paper (just to avoid having to deep clean later!)
• Wash your potatoes in warm water
• Place all 4 whole potatoes on your baking sheet and bake for 50-55 minutes (should be extremely tender). Some potatoes need a longer or shorter cook time depending on size.
• Remove potatoes from the oven, and let stand for 10 minutes
• Line all of the potatoes out on a large cutting board and start smashing with your fork -the skin too! We like our mashed potatoes a bit chunky, but if your preference is silky smooth, smash until you have reached your desired consistency.
• In a large skillet or wok, heat 2 tbsp of avocado oil on medium/high heat
• Once the oil is sizzling, add the smashed potatoes to the wok and turn heat down to medium/low
• Add the salt, and chopped cilantro leaves into the wok and gently combine
• Squeeze the juice of two limes onto the potatoes, and combine again
• Taste test: add more salt or lime juice to your preference.

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