Lighten up your Thanksgiving and Christmas menu with this healthy, sugar-free, paleo sweet potato and cauliflower mash spiced with warming cumin, nutmeg and cinnamon.
Forget about marshmallows and sticky-sweet sugar coating! It’s time to let the sweet potato show off its true colours and natural sweetness in this delicious mash that is perfect for a Thanksgiving table, or any weeknight dinner for that matter.
Mixing in a bit of cauliflower lightens up the mash even further and adds a boost of nutrients. Instead of sugar, I love to add warm spices such as nutmeg, cinnamon and cumin, which add a real festive twist to this dish. Creamy and satisfying, this mash is a perfect side dish that is paleo, Whole30 and vegan friendly.
Making this dish is super simple and can be done ahead of time. All you need to do is pre-cook the sweet potato and cauliflower, add the spices and process it into a pureed mash.
You can use a variety of spices in the mash. I went with cumin, nutmeg and cinnamon but you can also add a little onion or garlic powder. For a less savoury version, stick with nutmeg, cinnamon and a splash of vanilla and use more sweet potato for a sweeter finish.
I find that using a food processor produces the best mash when made with cauliflower and potato, but you can also use a hand-held masher or an immersion blender. If you need to add a little bit of liquid, use something like almond milk or vegetable stock.
- 1 medium to large sweet potato, peeled and diced into large cubes
- ½ head of cauliflower, broken into florets and halved/quartered, depending on size
- 1 tablespoon coconut oil (measured when solid)
- 1 teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- ½ teaspoon cinnamon powder
- 1 teaspoon sea salt
- Pinch of pepper
- 1-2 tablespoons chopped green onions/scallions
- 2 medium sweet potatoes, diced into cubes
- 1 head of cauliflower, broken into florets
- 2 tablespoons coconut oil (measured when solid)
- 1 teaspoons ground cumin
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon powder
- 1½ teaspoon sea salt
- Pinch of pepper
- ¼ cup chopped green onions/scallions
- Place sweet potato in a large pot and fill with double the water. Bring to a boil and cook for 5-6 minutes. Add the cauliflower and cook together for 5 more minutes, until both vegetables are soft enough to puree.
- Drain the vegetables and transfer to a food processor. Add the coconut oil, cumin, nutmeg, cinnamon, salt and pepper. Process until smooth. To achieve evenly smooth mash, you will need to stop and start the blending to scrape the sides and stir the mixture through. If you’re cooking a larger batch, you may have to do this part in two batches, depending on the size of your food processor. Add a little almond milk or water, if you need some liquid.
- Serve the mash in a large bowl topped with chopped green onions and a sprinkle of pepper and nutmeg.
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