From our family kitchen
Sweet potato mash with chives
Published
At the end of a long, gruelling day, there’s nothing better than putting my feet up and digging in to a huge bowlful of this mash. Try adding chilli flakes or a teaspoon of one of the flavoured oils on pages 176–177.
Serves 2
Ingredients
- 2 large sweet potatoes, unpeeled
- Handful of chives, finely chopped
- 1 tsp Lucy Bee coconut oil
- Himalayan salt and ground black pepper
Method
Preheat the oven to 180°C/350°F/gas mark 4. Bake the sweet potatoes for 40 minutes, until soft. Remove and set aside to cool for 5 minutes, then cut each in half and, using a spoon, scoop the cooked insides into a bowl.
Add the chives and coconut oil and mash until you reach your desired texture (I like it really smooth). Season well before serving.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story