This recipe comes courtesy of NE Spahten Eryn Souza Schlosser. who found it on Paleo Periodical. Take it away Eryn…
Hi Everyone! I was asked to post this recipe on another page so I figured I would post here as well 🙂
Here is one of my favorite recipes for a pre-workout meal or breakfast before a busy day. This recipe makes quite a bit. A little goes a long way portion wise. I can get between 3 and 4 meals out of this depending on the size of the sweet potatoes. Side note- if you are not familiar with the spices try them. They are delicious! If you would rather not I find “All Spice” worked very well. Also, I prefer to use regular coconut milk for this recipe. I find the “cream from the top of the can” this calls for doesn’t thin it out quite enough for my personal preference. Any questions let me know. Enjoy! 🙂
Moroccan Breakfast Mash
– 1 red-fleshed sweet potato, peeled and diced
– 1 plantain (or banana, but it will be sweeter), diced
– 1/4 cup coconut cream, skimmed from top of can
– 2 Tbsp. coconut butter (or 1 Tbsp. coconut oil or pastured butter)
– 1/2 tsp. each cinnamon and ground turmeric
– 1/4 tsp. each ground ginger and ground cardamom
– pinch of salt (unless you happen to be using salted pastured butter)
Topping Options: chopped pistachios or walnuts, diced dried apricots and/or dates
1) Put sweet potato and plantain pieces in a steamer basket over water and steam until soft (stab with a fork to test), about 8 minutes. This can also be done in the microwave—add a little water and zap for about 8 minutes.
2) Pour sweet potato and plantain pieces into a heatproof bowl. Mash with a fork until desired consistency is reached. If you prefer a smoother texture, you can also whirl it up in the food processor. Then add the rest of the ingredients and stir together until combined.
3) Serve with whatever toppings you please. Enjoy!