‘Tis the season for all things starchy, sweet and dripping in butter, but I wanted to at least keep my Christmas-y cooking and baking binge in line with clean eating. Thankfully, that’s not too difficult with a little bit of creativity with winter tubers, natural sweeteners like coconut sugar and maple syrup, and a healthy belief that butter is in fact, good for you (I trust all things Dr. Josh Axe).
Last week, I picked a bag of murakami sweet potatoes at Trader Joe’s, purple-skinned, white-fleshed and oh-so intriguing. I baked a couple as a test run and found they were a bit starchier than regular old orange sweet potatoes, but sweeter in a nuttier sort of way. I decided to go simple and decadent in my prep, and caramelized + whipped sweet potatoes were born: silky, mapley and perfect as a sweet side, rich breakfast, or yes, you guessed it, dessert.
PS: These are paleo-friendly, if you happen to believe cavemen ate sweet potatoes, as well as bacon, kale, and coconut oil.
- 2 lbs murakami sweet potatoes (regular sweet potatoes are fine too)
- 1 cup coconut milk or almond milk
- 1 stick butter, melted
- pinch of salt
- 4 tablespoons maple syrup, plus additional for drizzling
- chopped toasted pecans, optional
- Preheat oven to 400 degrees. Wash and scrub the potatoes, dry, prick with a fork, and lay on a foil-lined baking pan. When oven is ready, bake for 1 hour and 5 minutes, or longer. Potatoes should start to brown on the bottom (that’s the caramelization: the sweet spot).
- Peel potatoes and put into the large bowl of an electric mixer (I use handheld) along with 1 stick melted butter and 4 tablespoons maple syrup. Beat the potatoes with the butter and syrup on high for several minutes, pouring in coconut milk or almond milk. Continue whipping until silky smooth.
- Remove and dollop into bowls, drizzling with additional maple syrup and sprinkling with pecans, if you’re into garnishing your food with nuts as much as I am.