Curry-Coconut Mashed Sweet Potatoes

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Instead of the usual sweet marshmallow-topped sweet potato casserole, we decided to go with a savory dish. We both absolutely loved it! It’s very simple to make, which is another plus. Unfortunately, I did not take good photos while making the dish, so I apologize for that. I hope this sounds unique and delicious to you and that you can make it soon!

Ingredients:

2 lbs sweet potatoes, scrubbed and cut into cubes (skin left on)

olive oil

1/2 t curry powder

1/4 tsp turmeric

1/2-3/4 tsp ground ginger

salt and pepper

1 14-oz. can full-fat coconut milk

Directions:

Preheat oven to 400*. Toss sweet potatoes in olive oil and spices before placing them as a single layer in a roasting pan. Toss throughout roasting, a total time of approximately 25 minutes or until fork tender.

Transfer potatoes to a large pot on medium heat. Add the coconut milk and mash to desired consistency. Feel free to add fresh herbs such as parsley or other toppings!

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It paired beautifully with our ham as well as the broccoli-pea salad. Enjoy!

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