Serves 4- 6.
4 sweet potatoes, poked with a knife, rubbed lightly with coconut oil and baked at 375 degrees F until very soft, about 45-60 minutes (makes about 4 cups)
1/2 cup full-fat coconut milk
1 tsp cinnamon
2-3 Tbsp grass-fed butter
- Scoop sweet potato flesh out of skin. Discard skin and place flesh in bowl of food processor.
- Add butter and coconut milk to hot potatoes and process until smooth.
- Add cinnamon and salt to taste. Pulse to combine.
NOTE: This dish can be made in advance and warmed just prior to serving.
- To serve, scoop a generous portion on each plate and top with caramelized onions.