Serves 4 to 6
I PUT THIS RECIPE in the Pure section, but frankly, it belongs anywhere and everywhere because I eat it constantly—for special occasions, for every day, for meals, for snacks—it is that delicious and versatile and soothing too. In fact, I don’t just eat sweet potatoes whipped—I also eat them mashed, smashed, baked, made into fries, or fancied-up for the holidays with maple syrup and gluten-free marshmallows, then under the broiler for a melty crispy topping (here)—so good. I mean, so good, to-die-for good. But this recipe is still my favorite way to eat them, especially when I am keeping things simple and eating Pure. This recipe is calming, soothing, and mood enhancing. And even though this and other sweet potato recipes taste decadent, they are nutrient dense, loaded with vitamin A, vitamin C, and vitamin B6. They are also a lifesaver when you are not eating grains as they can satiate that starchy craving you may be chasing. Breakfast, lunch, dinner, whatever!
My point is: Eat this often!
2 large sweet potatoes, peeled and cubed
1 tablespoon raw honey
1 teaspoon kosher salt
½ teaspoon ground cinnamon
5 tablespoons olive oil
Fill a large stockpot with water, add the sweet potatoes, and bring to a boil. Reduce the heat and simmer until a fork can go through the potatoes easily, about 15 to 20 minutes, depending on how big the cubes are.
Drain, transfer to a mixing bowl, and add the honey, salt, cinnamon, and 3 tablespoons of the olive oil. Whip with a hand mixer (or in a stand mixer) until smooth, drizzling in the remaining 2 tablespoons olive oil as you go.