Sweet Potatoes with Coconut, Lime and Pomegranate (Paleo)
Ingredients
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3 medium sweet potatoes
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1/2 cup unsweetened full fat canned coconut milk
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1/4 cup unsweetened coconut flakes, toasted
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1 pomegranate, seeded
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sea salt (optional)
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2 Tbs cilantro, chopped
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1 lime, cut into wedges
Directions
Preheat oven to 400° F.
Cut off ends of sweet potatoes. Using a heavy fork, prick 20 times around the surface of each potato.
Arrange on a rimmed baking sheet and roast until tender (about 45 minutes).
Let cool slightly, then mash sweet potatoes with a fork.
Stir in coconut milk, coconut flakes and pomegranate seeds. Season with sea salt if desired.
Garnish with cilantro and serve with lime wedges.