This Ginger Mashed Sweet Potatoes (AIP, Paleo, Whole30) dish allows you to actually taste the sweetness of the sweet potato. Since there are no added sweeteners but lots of flavor from fresh ginger. This is a really healthy swap for your AIP Thanksgiving meal.
In Asian food cultures, it’s common to use root vegetables like sweet potato or taro in desserts. My husband was very confused as to why candied sweet potatoes or sweet potato casserole with marshmallows on top were a part of thanksgiving DINNER. He thought because they should be on the dessert table. While this seems like common sense, this isn’t the norm in the US.
Can you eat sweet potatoes on AIP/Paleo diet?
Yes! While white potatoes (including purple potatoes, red skinned potatoes, etc.) are all considered nightshades and not allowed on the AIP diet, sweet potatoes are in a class by themselves. They are AIP friendly and really nutritious. Please note that white potatoes and nightshades in general, are allowed on the Paleo diet and are considered an AIP reintroduction.
How to Make Ginger Mashed Sweet Potatoes (AIP, Paleo, Whole30)
- Add the potatoes to a stockpot filled with water. Bring to a boil over high heat about 15 minutes or until the potatoes are fork tender.
- Once the potatoes are finished, drain the water. In the same pot, add the chicken broth, coconut milk, ginger and salt.
- Use an immersion blender to blend the potatoes until smooth. Serve hot.
Tips for making the best Ginger Mashed Sweet Potatoes (AIP, Paleo, Whole30)
- You can use a high-speed blender for this recipe however; an immersion blender is much easier. It also means less dishes.
- You can turn this into Mashed Japanese Sweet Potatoes by using Murasaki sweet potatoes.
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Ginger Mashed Sweet Potatoes (AIP, Paleo, Whole30)
Equipment
- Immersion Blender or food processor
Ingredients
- 2 pounds Sweet Potatoes peeled and cut into small chunks
- 1 cup Chicken Broth aka Bone Broth
- 1 cup Coconut Milk
- 1 1/2 teaspoons Fresh Ginger grated, peeled
- 1/2 teaspoon Salt
Instructions
- Add the potatoes to a stockpot filled with water.Bring to a boil over high heat about 15 minutes or until the potatoes are fork tender.
- Once the potatoes are finished, drain the water. In the same pot, add the ginger, chicken broth, and salt.
- Use an immersion blender to blend the potatoes until smooth. Serve hot.
Notes
- You can use a high-speed blender for this recipe however; an immersion blender is much easier. It also means less dishes.
- You can turn this into Mashed Japanese Sweet Potatoes by using Murasaki sweet potatoes.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
A delicious variation of the sweet without any sugar.
Will unsweetened vanilla almond milk (or any other dairy free milk) work in this recipe? Thanks for sharing. This recipe sounds delicious! 🙂
Yes, that would work. I've only tested it with coconut milk so a different type of milk may change the flavor.