Wash and quarter each sweet potato (leave skins on) and place in a medium-large pot.
Add water into pot until sweet potatoes are just covered with water. Add 1 teaspoon sea salt to water.
Heat potatoes over medium-high heat to a boil. Once potatoes come to a boil bring down to a simmer for 20-25 minutes until potatoes are fork tender.
While potatoes boil, chop up 1/2 a large shallot, 1/3 small ginger root and 4 cloves of garlic. Add to sauce pan with 2 tablespoons canola oil with 1 teaspoon sea salt, 1 tablespoon crushed red pepper, and 1 tablespoon black pepper. Sauté until veggies are tender.
Lightly toast slivered almonds in small cooking pan over medium heat. Stir frequently. Set aside.
Once potatoes become fork tender, remove from heat and drain. Skins should separate easily from the potatoes. Remove the skins.
Add 1/2 cup unsweetened almond milk and with a potato masher mash together to desired consistency.
Add ginger/garlic sauté to potatoes with potato masher. Mix in almonds and serve!
There are 169 calories in 1 serving of Ginger Spiced Sweet Potatoes.