This recipe comes to you from one of our very own members in the AIP Recipe Collection Facebook Group. He’s generously offered to share his yummy recipe with us here so the whole AIP community can enjoy it! 

Todd calls this recipe “Sweet Potato Filling” but I’m calling it a “Savory Sweet Potato & Celery Mash” … it really reminds me of a cross between a mashed potato and a traditional stuffing, so maybe he’s right and we should start a new classification and call it a filling!  

The name ‘filling’ reminds me of something you’d use for stuffing ravioli or dumplings or a twice baked potato, and I do believe this recipe would make an amazing filling for any of these! There are plenty of AIP options for these kinds of recipes, so fi you’re interested in trying this out, go to the AIP Recipe Collection Facebook Group and search for recipes to pair this with.

Try this recipe as a “filling” or “mashed potato” side dish or try making twice-baked sweet potatoes and top them with shredded left over chicken, pork, beef or some crispy AIP compliant bacon for a filling breakfast, lunch or dinner side .. the options are endless!

♥ Thanks for sharing Todd! ♥

Savory Sweet Potato Mash

Yield: 4-6 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Todd Hummel ♥ A versatile savory mashed potato substitute the whole family will enjoy.

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Ingredients

• 3-4 Large Japanese Sweet Potatoes (or any white fleshed sweet potato)
• 1/2 to 1 Cup Additive Free Coconut-Milk
• 2 Tbsp. Coconut Oil
• 2 Medium Cooking Onions, diced
• 6 Stalks Celery, thinly cut and diced
• 1 Bunch Fresh Parsley, chopped
• 1 Tbsp. Dried Sage, or to taste
• 1 Tbsp. Dried Rosemary, or to taste
• 1 Tbsp. Dried Thyme, or to taste
• 1 tsp. Himalayan Salt

Instructions

1. Peel and cube sweet potatoes (TIP: white fleshed sweet potatoes tend to discolor immediately after peeling, so have your pot of cold water ready so you can add your sweet potatoes as you chop)
2. Gently bring your sweet potatoes to a boil and cook until tender.
3. While the sweet potatoes cook you can prepare the savory.
4. In a large frying pan sauté onions, celery and parsley until tender. Add sage, rosemary, thyme and salt to taste and set aside.
5. Drain sweet potatoes and mash with a potato masher. Slowly add coconut milk and continue mashing until desired consistency is reached.
6. Gently mix the savory sautéed vegetables to the mashed sweet potatoes and serve immediately.

Notes

Todd suggests:

• That you can use any variety of sweet potato, but he enjoyed the red fleshed varieties as they remind him of his Mother's non-AIP chestnut stuffing.
• That you can make this dish the day before and allow the flavors to meld overnight and simply re-heat before serving.