Durring the weekdays, I cook for many school children with various food allergies. The kid’s allergies range from gluten and lactose intolerance to sever nut, tomato and pepper allergies. Accommodating children with different sets of allergies often means a recipe is off limits because of certain ingerdients. It’s tricky to plan meals around their dietary restrictions. In search of a tasty Thanksgiving themed side dish that was allergen free, I found this winning coconut mashed sweet potato recipe which the kids love. Regardless of allergies, one whiff of the coconut milk from the mash will surely bring everyone to the table.
Coconut Mashed Sweet Potato Recipe
4 medium sweet potatoes
1/2 cup coconut milk
1/4-1/2 cup honey (add more if you’re sweet potatoes aren’t sweet enough)
salt, to taste
Preheat oven to 375°F. Wrap sweet potatoes individually in aluminum foil so that they can steam in the oven. Place potatoes on a parchment or aluminum foil wrapped sheet tray (this will save you the trouble of cleaning if liquid from the potatoes leak out). Bake potatoes for 30-45 mins. or until fork tender. When potatoes are done, unwrap, and peel the skin off, then discard. With the sweet potato, add coconut milk, honey (add a little at a time and taste until you’re satisfied with the amount you add- remember, you can always add more but you can’t take it out!) and a pinch of salt. Using a stick blender, blend the potatoes, milk, honey and salt together. Be careful not to overblend. Adjust seasoning.