Yours truly, The Clean Eating Coach, is loving this new, clean eating recipe I developed that is about the furthest you can get from the candied yams my grandmother made when I was little. Of course back then I thought they were delicious, what kid doesn’t like marshmallows?! But times are different now and it’s all about the healthiest foods that taste great but don’t do a number on your waistline.
This healthy side dish features antioxidant-rich sweet potatoes roasted to perfection bringing out their natural, rich flavor. Instead of loading up on sweeteners, this clean eating version includes fresh herbs, low-fat coconut milk and fresh garlic – lots of flavor without tons of calories.”
This easy-to-make recipe can even be made a day or two in advance to simplify your holiday preparations. This is a kid-friendly, clean eating dish that the whole family will enjoy.”
Yesterday morning, I had big fun demo-ing this super simple recipe with Jeff Valin on Good Morning Connecticut. We demonstrated just how easy it is to add flavor without a whole lot of fat and calories. Featuring fresh herbs, roasted garlic and lite coconut milk, this is a recipe even the kids will like with the natural sweetness of the sweet potatoes.
Check out the video and add this to your holiday meal plan – it’s easy to make and the aroma of the sweet potatoes and garlic roasting will make your kitchen hard to resist!
Twice Baked Garlic and Herb Sweet Potatoes
4 pounds sweet potatoes
1 head garlic, cloves separated and unpeeled
½ cup lite coconut milk
1 tbsp. fresh chopped rosemary
1 tbsp. fresh chopped sage
1 tbsp. 5 spice powder
½ tsp. salt
1. Preheat oven to 400 degrees.
2. Thoroughly scrub sweet potatoes and prick each sweet potato several
times with a fork. Place on a cookie sheet and roast approximately one hour, until soft.
3. On a separate sheet, place garlic cloves, loosely wrapped in aluminum
foil. Roast for approximately 30 minutes until tender and slightly browned.
4. Let garlic cloves cool and then peel.
5. Peel sweet potatoes and place in a large mixing bowl.
6. Add roasted garlic, coconut milk, rosemary, sage, 5 spice powder and salt.
7. Use a potato masher to mash ingredients or alternatively, an immersion
blender, until the desired consistency is reached.
8. Place in a casserole dish and bake at 350 degree for approximately 30
minutes or until hot.
9. Garnish with a few rosemary sprigs.
Give this yummy recipe a try and let me know what you think!