Ingredients

The following ingredients have 2 Servings
  • 1 Head Garlic
  • 1 tsp Coconut oil, (melted)
  • 2 Pounds Sweet Potato, (Peeled and roughly chopped)
  • 1/2 Cup Canned coconut cream ((not coconut milk))
  • 2-3 tsp Curry powder, (to taste*)
  • 1/2-1 tsp Sea salt, (to taste)
  • 1/4 cup Cilantro, (diced)

Instruction

  • Preheat your oven to 400 degrees.  Slice 1/4 inch of the top of the head of garlic, peeling off the excess papery skin, and trying to keep the head intact.
  • Place the garlic onto a piece of tinfoil and drizzle with the oil, rubbing into into the top and sides of the garlic. Close the tinfoil to make a packet around the garlic (remember to put the shiny-side in!) and roast until the center of the garlic is very soft, about 40 minutes.
  • While the garlic roasted, place the potatoes into a large pot and cover with 1 inch of water, adding a pinch of salt. Bring to a boil on medium/high heat and cook until fork tender, about 20 minutes. Drain and set aside to cool for 5 minutes.
  • Add the remaining ingredients, up to the cilantro.  Squeeze the cloves of garlic out of the head and finely dice them. Add in 4 of the diced cloves and then mash everything with a potato masher. Taste and adjust salt, curry powder and garlic - adding more diced cloves if you want more garlic flavor.
  • Stir in the cilantro and DEVOUR!