takes about 1 hour to make
1. Brush sweet potato halves with oil and place down on parchment lined baking sheet. Roast at 400-degrees F for 30 min
2. Discard peels and transfer to bowl. Mash thoroughly.
3. In a large sauce pan over medium high heat, add butter and allow to melt.
4. Add diced onion and celery. Cook for 5 minutes stirring occasionally.
5. Grate garlic directly into pan. Add oregano, cumin, salt, and pepper. Stir constantly for 1 minute.
6. Stir in vegetable stock and coconut milk and simmer on low heat until potatoes are ready.
7. Add mashed sweet potatoes and blend with immersion blender until smooth.
Optional - Add crumbled bacon when serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 259 | ||
Calories from Fat: 163 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 360.7mg | 12 % | |
Potassium 492.7mg | 13 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 20.8g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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