A very simple, hearty, and delicious sweet potato dish made with heart-healthy ingredients. Roasting the sweet potatoes skin-on adds an additional texture and flavor to this dish!
Prep Time5 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr10 minutesmins
Course: Side Dish
Cuisine: American
Keyword: mashed, sweet potatoes
Servings: 4
Calories: 280kcal
Author: David
Ingredients
4sweet potatoes
2tbspcoconut oil
1tbspcoconut yogurt
salt and pepperto taste
fresh parsleychopped
Instructions
Preheat oven to 425 ºF. Scrub sweet potatoes then pierce a few times with a fork.
Place sweet potatoes on a baking sheet lined with foil and bake for 45-55 minutes, checking for doneness after 45 minutes.
Remove from oven and let cool for 10 minutes.
Cut sweet potatoes into 1-inch cubes then place in a large bowl.
Add coconut oil, yogurt, and salt and pepper to taste and mix/mash.
Transfer to a serving bowl and sprinkle with parsley before serving.
Notes
This recipe is designed to be Whole30 and Paleo compliant, but you can always substitute butter and milk in the place of the coconut oil and coconut yogurt. Also, if you are in a bit of a time crunch, you can boil the sweet potatoes cubed for about 20-30 minutes until tender instead of roasting them in the oven.