| 6 | 35 | 165 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 6 |
| 908 gm | Sweet potato (peeled, but into cubes) |
| Water (hot, as needed) | |
| 1/2 tsp | Sea Salt (divided) |
| 1 cup | Coconut milk, reduced fat (warm, divided) |
| 1 tbsp | Thyme, fresh (finely chopped, reserving some for garnish) |
| 1 dash | Black pepper (to taste, optional) |
Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.
Add ½ cup coconut milk; mash with a potato masher.
Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.
Garnish with thyme, if desired.
* 1 1/2 Yellow, 1/2 Blue Container
To make AIP friendly omit: Black Pepper
| Vegetables | 2.2 |
