|Servings||Prep Time||Cook Time|
|10||10 mins||20 mins|
|1.||Wash and quarter each sweet potato (leave skins on) and place in a medium-large pot.|
|2.||Add water into pot until sweet potatoes are just covered with water. Add 1 teaspoon sea salt to water.|
|3.||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.|
|4.||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.|
|5.||Lightly toast slivered almonds in small cooking pan over medium heat. Stir frequently. Set aside.|
|6.||Once potatoes become fork tender, remove from heat and drain. Skins should separate easily from the potatoes. Remove the skins.|
|7.||Add 1/2 cup unsweetened almond milk and with a potato masher mash together to desired consistency.|
|8.||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.
Calorie split: 46% fat, 44% carbs, 9% protein.
|Serving Size||1 serving|