This year, Scott and I wanted to create an easy side dish to go with our Thanksgiving dinner since we were already tasked with making not only the turkey, gravy, and stuffing, but also cranberry sauce, antipasto skewers (from Gather), and an apple tart! Whew!
We had a lot on our plates to make this holiday meal Paleo for the whole family – literally and figuratively.
Everyone loved these whipped sweet potatoes and I don't think any made it into take-home containers for leftovers! You may want to double the recipe if you're a big leftovers fan.
- 4 large or 8 small sweet potatoes about 2 - 2 1/2 pounds
- 1/4 cup grass-fed butter divided (*use ghee or coconut oil for dairy-free)
- 3 tablespoons full fat coconut milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon CINNAMON Infused Sugar, optional
Set up a large steamer pot or basket over 1-2" of boiling water.
Peel the sweet potatoes and chop roughly into 3/4" pieces, then place them into the steamer pot to cook for 20-30 minutes until they easily break apart with a fork.
Place the cooked sweet potatoes, 3 tablespoons of the butter, coconut milk, and cinnamon into a food processor and process until smooth, stopping to scrape down the sides once if necessary.
Garnish with 1 tablespoon of the butter (melted if you prefer) and the CINNAMON infused sugar if using.
For a lower-carb version of this recipe, use butternut squash and omit the infused sugar.