2 tablespoons extra virgin coconut oil 2-1/2 pounds sweet potatoes, peeled (optional), cut into 1-inch cubes 4 pinches of rosemary, crushed with the fingertips 1 tablespoon freshly grated gingerroot 1/2 teaspoon allspice 1 tablespoon sucanat Himalayan sea salt, to taste 4 scallions, chopped Chopped pecans (optional) Maple syrup (optional)
Melt coconut oil in a large heavy saucepan or skillet. Add the sweet potatoes and begin to stir and saute. Add a cup of water. Stir frequently. As you go, add the rosemary, ginger, sucanat, allspice, and sea salt. Continute to stir and add more water as needed to keep the potatoes cooking, You can also use some broth or almond milk, but not so much that you have to drain them. When potatoes are nearly done and appear half mashed, add the scallions. Mash them with a potato masher if desired or serve as is, sprinkle with chopped pecans and drizzle with maple syrup, if desired.