Whipped Sweet Potato & Plantain Mash

Can‌ ‌you‌ ‌honestly‌ ‌not‌ ‌like‌ ‌sweet‌ ‌potatoes?‌ ‌I‌ ‌mean,‌ ‌everything‌ ‌about‌ ‌them‌ ‌just‌ ‌seems‌ ‌likeable‌ ‌-‌ ‌the‌ ‌taste,‌ ‌the‌ ‌texture,‌ ‌their‌ ‌versatility‌ ‌as‌ ‌an‌ ‌ingredient,‌ ‌and‌ ‌don’t‌ ‌even‌ ‌get‌ ‌me‌ ‌started‌ ‌on‌ ‌their‌ ‌macros.‌ ‌ ‌Personally,‌ ‌I‌ ‌know‌ ‌just‌ ‌how‌ ‌flexible‌ ‌potatoes‌ ‌can‌ ‌be;‌ ‌that’s‌ ‌when‌ ‌it‌ ‌hit‌ ‌me‌ ‌-‌ ‌if‌ ‌we‌ ‌have‌ ‌mashed‌ ‌potatoes,‌ […]

📝 Ingredients

• 4 medium sweet potatoes
• 2 ripe yellow plantains
• 1/4 cup almond milk (or other non-dairy milk)
• 2 tablespoons coconut sugar (or raw organic honey, or stevia in the raw)
• 2 tablespoons coconut oil
• cinnamon to taste

👨‍🍳 Instructions

1. 1Set oven to 400F.
2. 2Wash the sweet potatoes under cold water to remove any dirt. Pierce the potatoes with a fork or sharp knife to create a few holes and cut the ends off the sweet potato. Place the sweet potatoes on a baking sheet.
3. 3Cut the ends off the end of a plantain, and using a sharp knife, slice the skin down the middle (length-wise) in order to peel the plantain. Place the plantains on the same baking sheet with the sweet potatoes and place in the oven.
4. 4Bake the plantains for about 25-30 minutes and then remove from the oven. Allow the sweet potatoes to continue to cook for about 45 minutes or 1 hour, until they are soft, then remove from the oven.
5. 5Allow the sweet potatoes to cool slightly before handling and then peel the skin off.
6. 6Chop up the sweet potatoes and plantains and place in a high-powered blender. I used the Vitamix 750 Professional Series.
7. 7Then add the rest of the ingredients to the blender and blend until smooth. If you need it to be thinner, add more almond milk and teaspoons of coconut oil until the desired consistency is met. Season to taste with cinnamon.