Japanese Mashed Potatoes
Whip this easy, healthy recipe together in minutes. Your old, regular potatoes will look pale in comparison! Use any variety of Japanese sweet potato. If you can find them, I recommend purple!
Ingredients
- ½ pound Japanese sweet potato (purple or regular) approximately 3 small sweet potatoes
- 1 tablespoon grass-fed butter
- 2 teaspoon coconut cream
- 2-3 pinches sea salt
- ground pepper to taste
- organic lemon zest to garnish (optional)
- ½ teaspoon honey (optional)
Instructions
Prep
- Wash sweet potatoes under the faucet with cold water. Brush off any soil using your fingers or a gentle brush.
- Dry off with a towel or paper towels.
- Wrap each sweet potato in aluminum foil.
Baking
- Bake at 320 F (160 C) for 35-40 minutes or until soft.
- Remove from oven and let cool.
- Once cool to the touch, slice sweet potato into 1 inch wide slices or just break into pieces using your fingers.
Mixing and Mashing
- Pre-heat fry pan on low heat.
- Add butter to pan.
- Once butter melts completely, add sweet potatoes to the pan.
- Using a spatula, fork, or spoon, mash the sweet potatoes to your desired consistency and mix in the melted butter.
- Spoon coconut cream on top of the mashed sweet potatoes. Stir in with a spatula until the color is uniform.
- Season with salt and pepper. Mix in with a spatula.
- (Optional) Drizzle honey on top and mix in with spatula.
- Serve warm in a bowl.
- (Optional) Zest some lemon peel on top.
Notes
Once you taste test, you may want to add a bit more butter for a richer, buttery flavor.
Add more coconut cream if like the coconut flavor and a creamier texture.
Yuzu zest might even be better than than lemon peel. Finely sliced green onion stalks is a good alternative garnish to lemon zest.
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