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Paleo AIP Mashed White Sweet Potatoes with Brown Gravy
This Paleo AIP Mashed White Sweet Potatoes with Brown Gravy Recipe is Autoimmune Protocol Compliant, Nightshade-Free & Dairy-Free!
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 6
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: