| 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! |
