It’s definitely winter now. Even in sunny Los Angeles, where they claim it never rains, I’m sitting here writing with the sound of rain pounding against my windows. I sure am happy to be inside and enjoying this delicious breakfast I just whipped together. I love food and fancy recipes, but let’s face it, who has the time? So my cooking mantra is: “Keep it simple.” And this recipe is almost too simple to be true, given that it tastes like heaven. These mashed sweet potatoes are perfect for winter time because their heavy, warm and nourishing qualities calm vata. Also, since our agni, or digestive power, is strongest during winter this is easier to digest than during other times of the year. On top of all that, these sweet potatoes are so delicious you can have them for breakfast OR dessert!
- 4 medium-sized Japanese sweet potatoes (other types of sweet potatoes can be used but I’ve tried them and these are my favorite with this recipe)
- 2 Tbsp ghee
- ¼ cup coconut milk (canned)
- 1 tsp cinnamon
- 1 tsp cardamom
- Fill a large pot with enough water to cover the sweet potatoes and bring to a boil
- Wash and add the sweet potatoes (I keep the skin on, but you can peel them if desired)
- Boil them until they’re soft enough that you can stick a fork through them
- Drain the potatoes and transfer them to a large mixing bowl
- Start mashing the potatoes with a fork or masher
- Add the ghee, coconut milk, cinnamon and cardamom
- Keep mashing until all the ingredients are well-blended and the sweet potatoes are soft and creamy.
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