Ingredients

The following ingredients have 4 Servings
  • 3 large red skinned Caribbean sweet potatoes
  • 1 cup of almond milk
  • 1 tsp of black pepper
  • 5 sprigs of fresh thyme
  • 1 tbsp of dairy free butter
  • a small head of garlic (roasted (see post))
  • 1/8 tsp of himalayan pink salt

Instruction

  • Use a potato peeler to remove the skin from the sweet potatoes. As each potato is peeled add them to a large bowl of water with either 1tbsp of lemon or 1 tsp of pink salt.
  • Discard the water with the potatoes and rinse them thoroughly
  • Roughly chop the potatoes into chunks
  • Bring a large saucepan with water to the boil with the chopped potatoes.
  • Reduce to medium heat and allow the potatoes to cook for approximately 25 minutes or until they are soft enough to prick with a fork.
  • Once cooked drain them using a colander then add them to a bowl.
  • Proceed to break down the potato into mash using either a potato masher or electric whisk.
  • While the potato mashes proceed to pour in the almond milk along with the roasted garlic, butter, pink salt, black pepper and pick off the thyme leaves from the stem and add to the bowl.
  • Serve accordingly.