2 pounds sweet potatoes
1 pound cauliflower florets
3 tablespoons milk
¼ cup coconut cream
½ lemon juice
½ teaspoon garlic powder or 1/2 garlic clove
Salt and pepper to taste
Peel and cut sweet potato into 1 ½ -inch chunks.
Steam the sweet potatoes and cauliflower in a basket over 1 inch of water for 10 – 12 minutes. Test them with a fork to before removing them from the heat. In a large bowl mash the potato and cauliflower with the milk. Next, stir in your coconut cream, garlic, salt and pepper. If it’s too thick, add an additional tablespoon of milk. Continue to add one tablespoon of milk until you’ve reached your desired consistency.
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