Mashed Roasted Garlic Sweet Potatoes
This post contains affiliate links. For more information, read my privacy policy.
My husband works in downtown Austin, just a few blocks away from the Whole Foods flagship store. Every few weeks, I like to tag along to work with him and walk over to Whole Foods for a nice, hearty lunch–and to pick up things I can’t get locally, like celeriac and white sweet potatoes. I loooooove white sweet potatoes. Also known as the Hannah sweet potatoes, they aren’t any less sweet than orange ones. But they don’t have the same “orange” flavor. You know, that carrot-like taste of beta-carotene. It’s not one of my favorite flavors, especially for savory applications. With brown sugar, butter, and toasted marshmallows, sure. But since we don’t really eat a whole lot of that sugary stuff on the autoimmune protocol, I prefer Hannahs for my sweet potato needs. Roasting the garlic and the potatoes before mashing gives these Mashed Roasted Garlic Sweet Potatoes a rich, slightly-caramelized flavor that just can’t be beat. If you’d like, take these to the next level by garnishing with cooked bacon crumbles!
Looking for Low-Histamine Recipes?
28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying recipes including dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you!
Mashed Roasted Garlic Sweet Potatoes
Ingredients
- 3 medium white sweet potatoes sliced
- 3 cloves garlic sliced
- 3/4 cup chicken broth
- 3 tablespoons coconut oil
- 1/2 tablespoon sea salt
- 1 teaspoon dried rosemary
Equipment
Instructions
- Preheat the oven to 350 degrees F. Layer the potato slices in a baking dish.
- Top with remaining ingredients and bake 45 minutes or until the potatoes are tender.
- Mash or puree until smooth.