Mashed Purple Sweet Potatoes


November 2, 2016


1Place potatoes in large pot of water and bring to a boil. Boil until tender.

2Preheat oven to 400 degrees.

3Drain potatoes and place in large mixing bowl. Add coconut milk, lemon juice,OIL WELL Butter Olive Oil, OIL WELL Honey and cinnamon. Using hand mixer beat potatoes until no lumps remain. Fold in blueberries and mix by hand.

4Spoon into 4 ramekin dishes. Sprinkle pecans on top.

5Place on baking sheet and bake for 10-15 minutes until pecans are lightly toasted.

6Garnish with a scoop of refrigerated coconut milk. Serve and enjoy!


3 purple sweet potatoes, peeled and cubed

1/4 C coconut milk

1/2 C fresh blueberries

2 T fresh lemon juice

1 1/2 T OIL WELL Butter Olive Oil

1 T OIL WELL Honey

1 t cinnamon

1/4 C pecans, chopped