3 large sweet potatoes, cooked, preferably still hot
up to 2 tbsp coconut palm sugar (see notes)
1 tbsp coconut oil, liquefied
½ cup full-fat coconut milk, or more depending upon how you like your mashed potatoes (thick or thin)
½ tsp chipotle chili seasoning, freshly ground (I use this one, but don’t even consider paying that price for it)
Pinch of sea salt, or more to taste
Add sweet potatoes to large bowl. Use hand mixer on highest speed about a minute or so to mash/whip potatoes until all lumps are gone.
Add coconut palm sugar, coconut oil, coconut milk, chipotle chili seasoning, and sea salt to the bowl of mashed potatoes. Mash/whip an additional minute or so until all ingredients are incorporated and the mixture is mashed/whipped to the consistency you desire. Taste as you go, if needed.
Makes 4 to 6 servings.
Two tablespoons of coconut palm sugar seemed just right to me while I was eating these mashed potatoes while still hot, but the next day the flavors had melded/intensified and the mashed potatoes seemed much sweeter. So if you're making this recipe to have leftovers or you don't regularly use much sweetener, you might want to use the lesser amount of coconut palm sugar. Jefferson Adams recommended using oven-baked sweet potatoes for the best color and texture. I’m not doing much baking at the moment so I can't say if that will provide better results. I'll have to give that method a try when cooler weather arrives, but for now sweet potatoes that are boiled or baked in the microwave work just fine for me.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/chipotle-mashed-sweet-potatoes/