Mashed Roasted Garlic Sweet Potatoes
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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!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
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.