OMG. I’m now a beet lover. Can’t say they’ve been at the top of my list. But this creamy combo of sweet potatoes and golden beets really compliments each other. Thanks Kati + Kyle for sharing this awesome recipe!
- 4 small sweet potatoes, scrubbed clean with the peel left on
- 4 small golden beets, scrubbed clean and left whole with a few inches of beet greens left on
- 2 Tb grass-fed butter (I like Kerrygold) or butter flavored coconut oil (I like Nutiva Organic Buttery Coconut Oil)
- 1/4 cup canned coconut milk
- salt & pepper to taste
Boil the potatoes and beets together in a large pot, with enough filtered water to cover everything. You’ll cook them for about 35-45 minutes, until they are fork tender. Remove them to a strainer.
When they are cool enough to handle, peel the potatoes and beets, discarding the beet greens (you can usually do this with your hands, as the peels should just slide off).
Add the butter or coconut oil and milk, and mash with a potato masher. Use a hand mixer to achieve a more creamy consistency.
For Whole30, paleo and vegan, use coconut oil instead of butter.
Note: are you curious why I pick out the smaller fruits and veggies? Look for the small guys, they have more minerals and vitamins.