Coconut Mashed Sweet Potatoes with Saigon Cinnamon

Serves 6
Prep time: 10 minutes
Cooking time: 30 minutes

3 medium sized sweet potatoes, peeled & cubed
½ cup full-fat coconut milk
2 teaspoons Saigon or regular cinnamon
2 tablespoons maple butter or maple syrup
Sea salt, to taste

Fill a medium-sized pot with attachable steamer basket with 1-inch of water. Place cubed sweet potatoes into the basket, cover and bring water to a boil over medium-high heat. Cook for 20-30 minutes or until tender. Transfer to a large mixing bowl and set aside. In a small mixing bowl, combine coconut milk, cinnamon, maple butter or syrup and sea salt; whisk well until combined. Add coconut milk mixture to the potatoes and use a potato masher to fully mash and mix in the coconut and cinnamon mixture. Transfer to a serving bowl; serve hot with honey-fried chicken or salmon.

* Sweet potatoes are an excellent source of vitamin A in the form of beta-carotene. They are also a very good source of vitamin C, manganese, copper, fiber, vitamin B6, potassium and iron. The sweet potatoes with a deeper orange color, often called yams, are even higher in beta-carotene. Saigon cinnamon has a high volatile oil content producing a spice with a deep, reddish-brown color, intense fragrance and sweet, red-hot-candy-like flavor—traditional retail cinnamon is woody with a tan hue and mild aroma. It is a fun way to spice up the holidays! Cinnamon is a delicious and beneficial spice known for increasing circulation by reducing blood platelet clumping, an anti-inflammatory, antimicrobial helping to stop the growth of fungi such as Candida. Cinnamon also balances blood sugar; which is especially good for people with type-2 diabetes. It has also shown to increase cognitive function. Cinnamon is a good source of manganese, Iron, calcium, and fiber. It is especially warming for the winter months.

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