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!
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.