3 cups Diced Sweet Potatoes
2 cloves Garlic
2 Tbsp Extra Virgin Olive Oil
Sea Salt and Black Pepper (to taste)
1/2 cup Coconut Milk
1 tsp Herbes de Provence
1 tsp Lemon Juice
1/4 tsp Cayenne Powder
Preheat the oven to 400 degrees Fahrenheit.
Toss the diced sweet potatoes (with the skins still on, so be sure to wash them first) with the garlic, oil,
sea salt, and black pepper. Spread out on a baking sheet and cook for 25 minutes, shaking once or twice
to rotate. The potatoes should be very soft.
While your potatoes are in the oven, combine the coconut milk, herbs, lemon juice, and cayenne. Make
sure that your herbs are well ground or else you’ll crunch on pieces of them when you eat. And nobody
wants that, trust me.
When the sweet potatoes are done, put all ingredients in a food processor and blend until smooth. Don’t
have one? No worries, you can use a hand mixer or go old-fashioned and mash all ingredients together
until you reach the desired consistency. Add sea salt and black pepper if you need to adjust the
seasoning, and serve.
This recipe is Vegan