Cinnamon Mashed Sweet Potatoes (Fungus Protocol Approved + great for a sweet tooth!)

This easy, tasty, mashed sweet potato casserole is absolute heaven. It also works perfectly to curb a sweet tooth!

INGREDIENTS:

3 large sweet potatoes

1 tsp Ceylon cinnamon (plus more for topping on baking sheet)

1/4 tsp sea salt (plus more for topping on baking sheet, I use this brand)

1/4 cup full-fat coconut milk (plus more for topping on baking sheet. I use this brand)

2 tbsp butter (I use goat butter. I really like this brand you can find it at Love Whole Foods)

2 tbsp bamboo sweetener (sold exclusively in the office)

DIRECTIONS:

1. Preheat oven to 475

2. Chop sweet potatoes into golf ball-sized chunks, keeping the skin ON (I rarely remove the skin on my potatoes because the skin has a lot of nutrients, it’s wasteful and it takes a lot of time for no reason)

3. Place sweet potatoes on a baking sheet

4. Pour a little coconut milk over all of the sweet potatoes and mix well (You could also use melted butter)

5. Sprinkle with a decent amount of cinnamon and sea salt

6. Bake for 20-30 minutes, or until soft

7. Once soft, remove from oven and place sweet potato chunks in a glass bowl

8. Add in 1/4 cup coconut milk, 1/4 tsp sea salt, 1 tsp of cinnamon, 2 tbsp of butter and 2 tbsp of bamboo sweetener.

9. Use an immersion blender to blend until desired consistency (if you don’t have an immersion blender, you can use a blender, it just may take longer)

10. Serve and enjoy!
    

God Bless,

Taylor