4 medium-sized sweet potatoes
(choose ones that are all about the same size)
coconut oil for coating the potatoes
Additional 1 Tablespoon coconut oil
4 garlic cloves, minced
2-3 Tablespoons minced fresh thyme
1/2 teaspoon sea salt
dash of freshly ground black pepper
Preheat oven to 450 degrees. Pierce the potatoes several times with a fork, then lightly coat them with coconut oil,and place on a foil-lined baking sheet. (One time I coated them first and then tried to pierce them....slippery and dangerous. Yikes!) Bake for 45 minutes or until juice from the potatoes are oozing. Remove from the oven and allow to cool.
While the sweet potatoes are baking, saute the minced garlic cloves in the coconut oil over medium heat until fragrant and turning light brown (about 3 - 5 minutes). Add the minced fresh thyme and continue cooking for about 3 - 4 more minutes.
Just a note about fresh thyme. Thyme is a very tiny herb and it is time consuming to strip it from the stem and then mince it. To get 2 - 3 Tablespoons of it for this recipe, I used about 10 sprigs. However, if time and energy are at a premium, use the dried ground form --- maybe about 1 -2 teaspoons. The fresh thyme imparts such an incredibly good flavor, though, that if you can manage it, it is definitely worth the time and effort.
Remove the skin from the sweet potatoes and mash the pulp to desired consistency. Add salt, pepper, and thyme/garlic oil mixture. Mix until well combined. These refrigerate well so they are a great dish to make a day before your holiday event. Simply warm them up in the microwave. Then be prepared to share the recipe!
Nutrition per serving:
Servings per recipe: 4
Serving Size: 1/2 cup
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 332 mg
Total Carbs: 25 g
Dietary Fiber: 4 g
Protein: 3 g