SERVES 4 • PREP TIME: 5 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS
Traditional mashed potatoes are high in fat and salt, while this recipe isn’t. This rendition uses sweet potatoes, which are high in magnesium, potassium, and beta-carotene. These nutrient-packed tubers are then combined with roasted garlic, a minty hint of thyme, and creamy oat milk. These savory flavors are blended together to create a soft, garlicky side dish that has an orange color full of potent antioxidants.
2 medium sweet potatoes, peeled and cut into 2-inch chunks
3 medium garlic cloves
1 teaspoon avocado oil
¼ cup plus 1 teaspoon unsweetened oat milk
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
1
.
Put 2 inches of water in a 5-quart pot and add a steam basket. Place the sweet potatoes in the steam basket, cover, and steam on medium heat for 10 to 12 minutes, until the sweet potatoes become fork-tender.
2
.
In the meantime, in a small pot over medium heat, cook the garlic and oil for 5 to 7 minutes, until the cloves are slightly browned and fork-tender.
3
.
Transfer the garlic and sweet potatoes into a food processor. Add the oat milk, thyme, and pepper. Blend for about 1 minute, until the potatoes are creamy but maintain a thick and chunky
consistency. Serve warm or store in the refrigerator for 4 to 5 days.
SUBSTITUTION TIP:
If you are looking for a sweeter mashed sweet potato dish, omit the garlic and swap out the thyme for cinnamon and the black pepper for vanilla extract.
Per serving:
Calories: 76; Total fat: 2g; Saturated fat: <1g; Cholesterol: 0mg; Sodium: 43mg; Potassium: 252mg; Magnesium: 17mg; Carbohydrates: 15g; Sugars: 3g; Fiber: 2g; Protein: 1g; Added sugar: 0g; Vitamin K: 1mcg