This Paleo AIP Mashed White Sweet Potatoes with Brown Gravy Recipe is Autoimmune Protocol Compliant, Nightshade-Free & Dairy-Free!
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Mashed potatoes are a classic comfort food that many people enjoy. However, for those following the Autoimmune Protocol (AIP) diet, traditional mashed potatoes may not be an option due to the restrictions on certain ingredients like dairy and nightshades. In this article, we will be sharing a recipe for AIP-friendly mashed potatoes that is both delicious and compliant with the AIP diet!
What are Paleo AIP Mashed White Sweet Potatoes with Brown Gravy?
The Autoimmune Protocol (AIP) is a diet that focuses on eliminating foods that can potentially trigger inflammation and autoimmune reactions in the body. It is often recommended for individuals with autoimmune diseases or other chronic health conditions. The AIP diet temporarily eliminates common allergens and inflammatory foods such as grains, dairy, legumes, processed sugars, eggs and nightshade vegetables.
AIP-friendly mashed potatoes are a variation of traditional mashed potatoes that adhere to the guidelines of the AIP diet. Instead of using regular potatoes, which are a nightshade vegetable, this recipe uses white sweet potatoes as a substitute. White sweet potatoes have a similar texture to regular potatoes but are AIP-friendly. They are also packed with nutrients such as vitamin A, vitamin C, and fiber.
Ingredients You’ll Need and How they Work
Each ingredient plays a crucial role in the flavor and texture of the mashed potatoes. The white sweet potatoes provide the base for the dish and offer a slightly sweet and creamy taste. The coconut milk adds richness and creaminess without the need for dairy. Finally, the coconut oil helps to bind everything together and adds a subtle coconut flavor.
When it comes to making a delicious and flavorful Paleo AIP brown gravy, there are a few key ingredients that not only add depth of flavor, but they also work together to create a thick and rich texture. The bone broth adds a savory and meaty flavor to the gravy, making it the perfect base for a delicious sauce. Coconut aminos adds a salty and umami flavor to the gravy, helping to enhance the overall taste. Arrowroot starch helps to give the gravy a thick and velvety texture, while coconut oil adds richness.
Tips for Perfecting Your Mash
To make the perfect mashed potatoes, here are a few tips to keep in mind:
– Be sure to cook the sweet potatoes until they are fork-tender. This will ensure that they mash easily and result in a smooth texture.
– Use a potato masher or immersion blender to mash the sweet potatoes. Avoid using a food processor, as this can overmix the potatoes and result in a gummy texture.
– Add the coconut milk gradually, as you may not need the full amount depending on the desired consistency.
– Taste and adjust the seasoning as needed. You can add additional salt or even herbs and spices to customize the flavor to your liking.
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I hope you enjoy this delicious Paleo AIP Mashed White Sweet Potatoes with Brown Gravy! If you make the recipe below, please take a snapshot and tag me on social media @itsallaboutaip – I’d love to see what you’re whipping up in the kitchen!!
Looking for More AIP Compliant Side Dishes Like these Paleo AIP Mashed White Sweet Potatoes with Brown Gravy?
Check out these delicious side dishes from the blog archives that will serve up nicely alongside your AIP elimination phase main courses!
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Paleo AIP Mashed White Sweet Potatoes with Brown Gravy
Ingredients
MASHED POTATOES
- 3 pounds white sweet potatoes
- ¾ cup coconut milk
- 3 Tbsp Coconut oil
- Sea salt to taste
BROWN GRAVY
- 2 cups beef bone broth
- 1 Tbsp coconut aminos
- 1 ½ Tbsp arrowroot starch
- 1 Tbsp coconut oil
- Sea salt and herbs of your choice to taste (I like rosemary and thyme!)
Instructions
MAKE THE MASHED POTATOES
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Peel and chop the white sweet potatoes into 2” cubes.
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Place the sweet potato cubes in a large pot and cover with filtered water.
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Bring the water to a boil and cook the sweet potatoes until they are fork-tender, about 15-20 minutes. (You can make the gravy while you wait for the potatoes to cook through.)
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Drain the sweet potatoes well and return them to the pot.
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Add the coconut milk, coconut oil, and salt to the pot.
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Use a potato masher or immersion blender to mash the sweet potatoes until smooth and creamy. Cover to keep warm.
MAKE THE BROWN GRAVY
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In a small saucepan, heat the coconut oil over medium heat.
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Add the arrowroot powder to the saucepan and whisk until it forms a paste.
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Slowly pour in the bone broth while whisking continuously to prevent lumps from forming.
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Add the coconut aminos, salt, and herbs to the saucepan and continue whisking until the mixture thickens.
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Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.
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Remove from heat and serve hot over the mashed potatoes.
Recipe Notes
If you prefer a thicker gravy, you can add more arrowroot powder, or if you prefer a thinner gravy, you can add more bone broth.
PRODUCTS USED IN THE RECIPE:
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