Purple Sweet Potato Mash + Quinoa~ Coconut Crisp Topping
Recipe makes about 8 portions
Ingredients + Cooking
2 pounds Purple Sweet Potatoes, peeled and medium diced
4 oz. (8 Tb.) Butter OR Coconut Oil (for fully vegan version) at room temperature
1 tsp. Sea Salt
1 tsp. Ground Pepper
½ cup Vegetable Broth, plus more as needed
2 cups cooked Quinoa
2 Tb. Coconut Oil
½ cup Shredded Unsweetened Coconut
Boil the sweet potatoes in a generous amount of water for 5 to 10 minutes until very tender. The time to cook will depend on how small you cut the potatoes (smaller dice will cook much faster) and the moisture level of the sweet potatoes (will vary depending on when they were originally harvested; drier textured potatoes will take longer to cook.)
Drain the potatoes well and transfer to the large bowl of a food processor.
Add the room temperature butter or coconut oil, salt, pepper and ½ cup of vegetable broth. Run the processor for 20 seconds. Test the sweet potatoes and if they are still very dry add ½ cup or more vegetable broth, then process further. Repeat with more broth if needed. Each batch of sweet potatoes will take a different amount of liquid to reach a rich, smooth texture. Season the mixture with more salt and pepper as needed.
Spread the sweet potato mash into a wide baking dish.
In a bowl stir together the cooked quinoa, coconut oil and shredded coconut. Scatter this mixture over the mash in the baking dish. Cover and chill the entire dish at this point if you are making things ahead of the actual meal. When ready to get the meal served, be sure the prepared sweet potato dish is at room temperature, then bake at 350F convection for 15 to 20 minutes until sweet potatoes are hot and the quinoa has nicely browned on top.