• Creamy Sweet Potato Mash

    Creamy Sweet Potato Mash |stupideasypaleo.com

    Sweet potatoes and avocado don’t normally sound like a perfect match, do they? Well, guess again!

    It’s not a rarity these days for folks to throw recipe ideas my way and ask me to bring them to life. This one’s no different! The concept for this super simple dish came from a CrossFit buddy, Justin. I’d never thought of combining these ingredients together so I was pretty pleased / surprised with how it came out. If you use sweet potato as a post-workout source of carbohydrate, you may want to save this tasty mash for a different meal since the fat from the avocado will slow digestion / absorption of the carbs.

    Creamy Sweet Potato Mash

    Preparation 5 mins 2017-03-28T00:05:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves 1 serving     adjust servings

    Ingredients

    • 1 large roasted** sweet potato, skin removed
    • 1/2 of a ripe avocado
    • Pinch of smoked paprika
    • Salt and pepper to taste

    Instructions

    1. Combine the ingredients in the bowl of a food processor.
    2. Let it rip! You may need to scrape down the bowl at least once so that there are no chunks remaining (I mean, unless you like that sort of thing).
    3. I dipped crispy bacon into mine almost like it was dip (mmmm!) but consumption with a spoon is just as practical.
    4. *If the sweet potatoes are  roasted ahead of time.
    5. **Bonus tip: Roasted sweet potatoes are easy to make in advance and keep throughout the week for quick additions to meals. To roast the perfect sweet potato, set the oven to 425°F (~220°C). Line a baking sheet with foil. Place washed sweet potatoes on the tray. Roast for ~45 minutes (depends on how big they are…size, uh, matters), flipping upside down once during cooking. If you let them COOL completely, the skin should easily peel off. If you’re in a hurry and have asbestos fingers, you can go for the hot-peel method but it’s not pleasant!

    by

    Creamy Sweet Potato Mash
    Prep time:
    Total time:
    Serves: 1 serving
    Ingredients
    • 1 large roasted** sweet potato, skin removed
    • 1/2 of a ripe avocado
    • Pinch of smoked paprika
    • Salt and pepper to taste
    Instructions
    1. Combine the ingredients in the bowl of a food processor.
    2. Let it rip! You may need to scrape down the bowl at least once so that there are no chunks remaining (I mean, unless you like that sort of thing).
    3. I dipped crispy bacon into mine almost like it was dip (mmmm!) but consumption with a spoon is just as practical.
    4. *If the sweet potatoes are  roasted ahead of time.
    5. **Bonus tip: Roasted sweet potatoes are easy to make in advance and keep throughout the week for quick additions to meals. To roast the perfect sweet potato, set the oven to 425°F (~220°C). Line a baking sheet with foil. Place washed sweet potatoes on the tray. Roast for ~45 minutes (depends on how big they are…size, uh, matters), flipping upside down once during cooking. If you let them COOL completely, the skin should easily peel off. If you’re in a hurry and have asbestos fingers, you can go for the hot-peel method but it’s not pleasant!

    Have a question about this Creamy Sweet Potato Mash Recipe? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    17 thoughts on “Creamy Sweet Potato Mash

      1. Hi Della. Great question…I only made one sweet potato’s worth so I ate the whole thing (cooking for one here). I think if you ate it within a day or two it would be fine. It might darken a bit.

    1. This sounds great! Wondering how you think it would freeze. I make all my twins’ baby food and this seems like an awesome addition for them (minus the salt and pepper), but I make it in batches to last 2 weeks, which means I freeze the purees. Think it would hold up ok? If not, I guess I’ll just make it fresh each time. Only mommy gets to eat it with the bacon!

            1. Avocado turns brown when it sits. Freezing may help that but when it thaws it might turn brown.

    Leave a Reply

    Your email address will not be published. Required fields are marked *