Sweet potatoes are whipped up with sautéed onions and peppers for a tasty Tex-Mex Mash.

These Tex-Mex mashed sweet potatoes are Paleo-friendly and naturally gluten-free. Rich and creamy, they make a great side dish that pairs nicely with just about any dinner!

Sweet potatoes are rich in fiber, potassium and vitamin A. Baking them helps bring out their sweet flavor, and makes mashing them a breeze. No peeling, chopping or draining necessary.

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While you bake your sweet potatoes whole, sauté onions and bell peppers in a bit of ghee. We love using a mix of red and green peppers for pretty pops of color! When the sweet potatoes are fork-tender, scoop out the flesh and mash them with more ghee, coconut milk and seasonings. Mix in the sautéed veggies and enjoy!

Serve these Tex-Mex roasted sweet potatoes alongside grilled chicken for lunch or dinner. You can even top them with fried or poached eggs for a hearty breakfast. You can make this dish up to 2 days ahead of time, pop it into the fridge and heat it up when you need it.

Dina Hassan

Creamy Tex-Mex Mashed Sweet Potatoes Recipe

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Total time:1 hr
5 mins

Cook Time:55 mins 55 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Creamy Tex-Mex Mashed Sweet Potatoes Recipe

Recipe by: Dina Hassan

Sweet potatoes are whipped up with sautéed onions and peppers for a tasty Tex-Mex Mash.

Tools

• Baking sheet
• Large skillet
• Mixing bowl
• Potato masher

Ingredients

• 2 lb sweet potatoes
• 2 T ghee, divided
• ½ onion, finely chopped
• 1 cup bell peppers, diced
• ½ cup coconut milk
• ½ t chili powder
• ½ t garlic powder
• ½ t cumin
• Salt and pepper to taste
• Chopped fresh parsley

Instructions

• Preheat the oven to 400°F. Poke holes in the sweet potatoes using a fork and place on a baking sheet; bake for 45 minutes, or until fork tender.
• While the potatoes are baking, melt 1 tablespoon of ghee in a skillet over medium high heat.
• Add the onions and bell peppers. Cook for 4-5 minutes, or until soft. Set aside.
• When the sweet potatoes are done, let them cool for a few minutes before cutting them in half lengthwise and scooping out the flesh. Add the flesh to a mixing bowl along with the remaining ghee, coconut milk and spices.
• Mash using a potato masher, then stir in the sautéed veggies. Top with chopped fresh parsley and serve warm.

Looking for Paleo ingredients? Here are a few we’d recommend:
Ghee (Pure Indian Foods)
Coconut milk (Native Forest)

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