November 24th, 2014 by Digestive Detective
The recipe below is courtesy of Rebecca Katz's fantastic cookbook for cancer survivors, One Bite at a Time. I highly recommend picking it up!
Sweet potatoes are rich in fiber, potassium and vitamins A and C. The addition of ginger serves as a potent carminative that aids in digestion along with providing a zing of flavor. Great for around the holidays, this recipe requires only a few basic ingredients to put it all together!
- 4 cups peeled and cubed sweet potatoes (2" cubes)
- 1 tsp sea salt or Real Salt
- 2 tbsp organic, unsalted Kerrygold Butter (can use 1 1/2 tbsp of Nutiva coconut oil instead if avoiding dairy)
- 1/2 tsp grated fresh ginger
- 1/4 tsp maple syrup
- Pinch of ground cinnamon
- Pinch of freshly grated nutmeg
- Bring a large pot of water to a boil over high heat.
- Add the sweet potatoes and salt and cook until tender, about 25 minutes.
- Drain, reserving 1/4 cup of the cooking liquid, and return the sweet potatoes to the pot.
- Add the butter, ginger, maple syrup, cinnamon, nutmeg, and 2 to 3 tbsp of the reserved cooking liquid.
- Use a potato masher or electric hand mixer to mash the potatoes (or opt to place the cooked potatoes into a Vitamix with the other ingredients and blend to your desired consistency)
- Serve in a bowl or as a side dish on a plate.