Food Friday: Sweet and Spiced Mashed Sweet Potato

Behold, the humble Hannah sweet potato. In the world of sweet potatoes, Hannah's sweetness is mildest. Hannah is also dryer than the others. One may say that she has a dry sense of humor. While I normally bake Hannah sweet potatoes with oil and spices, today I opted for a more vata-friendly option of making a sweet potato mash. And voila! A vata-pacifying spin on a traditionally vata-provoking dish has been born.

  1. Chop up one large sweet potato and steamed it for 15 minutes. Pro tip: the smaller you chop your pieces, the quicker they'll cook.

  2. Transfer the cooked sweet potatoes to a large bowl and added 1/2 cup of freshly made coconut milk (click here for the easy recipe), 1 tbsp ghee, 1/4 tsp white pepper, and 1/4 tsp each: fennel powder, coriander powder, cinnamon powder, cardamom powder. This recipe can easily be made vegan by opting for coconut oil or coconut butter instead of ghee. I opted for ghee because its caramely, nutty flavor enhances Hannah's sweetness very well.