Liven up your holiday table with this healthy, vegan, gluten free, dairy free Mexican Sweet Potato Mash... Roasted sweet potatoes and garlic with chipotle chile, cumin, piloncillo, and lite coconut milk baked in a casserole and garnished with pecans and cilantro is twist on a familiar favorite that is sure to please!
👩🏻🍳 Tamara Talks - Recipe Inspiration
In putting together my holiday menu for 2020, I knew I wanted to put a Mexican spin on a traditional American holiday menu. I've rarely sat down at a holiday table without sweet potatoes in some form.
Growing up, my parents served simple roasted sweet potatoes with butter, and I always loved them. My extended family preferred sugar-laden sweet potato casserole with marshmallow topping. Others served brown sugar and pecan sweet potato casserole, and that was the inspiration for my Mexican sweet potato mash.
My aim was to create a creamy sweet potato mash with a hint of heat (from the chipotles), creaminess (coconut milk), sweetness (piloncillo or brown sugar), and the traditional chopped pecans. This one is a homerun!
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- sweet potatoes
- garlic bulb
- ground cumin
- chipotle with adobo
- piloncillo - Piloncillo - aka panela - is a raw, unprocessed form of pure cane sugar that is commonly used in Mexican cooking. Brown sugar is a good substitute.
- coconut milk - The coconut milk I specify is the Asian type found in a can in the Asian foods section of your market. I prefer lite coconut milk, but either will work.
- sea salt
- Prepare the roasted sweet potatoes and garlic - Preheat the oven to 400°. Toss the cubed sweet potatoes with olive oil, salt, and pepper. Cut the top off the top of the garlic to reveal the cloves of garlic.
- Spread on a baking sheet, and roast until edges begin to brown and pieces are fork tender (about 30-40 minutes).
- Add remaining ingredients - To a sauté pan over medium-high heat, add a drizzle of olive or coconut oil. Squeeze the garlic cloves into the pan along with the roasted sweet potatoes, red onion or shallot, the chipotle(s), cinnamon, cumin, and piloncillo or brown sugar.
- Stir to combine. Cook 1-2 minutes until spices are fragrant. Stir in the coconut milk. Season with salt and pepper. Bring up to a simmer.
- Finish the sweet potato mash - Use a potato masher to break up the sweet potato mixture. It does not need to be completely smooth. This is a rustic dish.
- Using a spatula press the sweet potato mash into a casserole dish. Garnish with chopped pecans, and pop into the oven to keep warm until ready to serve.
Can this dish be made ahead? Absolutely! Complete the sweet potato mash through pressing it into a casserole dish. Heat it through just prior to serving.
Are chipotle chiles hot? Yes. Chipotles are ripened, dried, and smoked jalapeños in adobo sauce. If you're not familiar with them, they bring a slightly sweet and smoky heat. I use at least 2 in this recipe. If you're uncertain, start with 1 whole chipotle and its clinging adobo sauce. Mash the sweet potato mixture, taste, and adjust. You may even want to just add the adobo sauce to start with...
🍷 Pairing Suggestions
🎄Holiday Menu 2020🍁
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Liven up your holiday table with this healthy, gluten free, dairy free Mexican Sweet Potato Mash... Roasted sweet potatoes and garlic with chipotle chile, cumin, piloncillo, and lite coconut milk baked in a casserole and garnished with pecans and cilantro is twist on a familiar favorite that is sure to please!
Pears, pomegranates, walnuts, and arugula are the less flamboyant autumn cousins to apples and pumpkins IMHO... This Pear and Arugula Salad with Candied Walnuts includes pomegranate arils and feta cheese, and gets tossed with an easy chamoy vinaigrette. It's a gorgeous and healthy salad to grace your holiday table, and simple enough to serve on busy weeknights!
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