Lazy Girl Sweet Potato Mash

I have always been a fan of the humble sweet potato. Often with minimal effort, you have practically limitless ways to incorporate this nutrient-dense, relatively shelf-stable, hearty vegetable into your meals. Microwave a sweet potato as a quick side dish for dinner, jazz up a leftover baked sweet potato (they reheat beautifully by the way!) to make a loaded sweet potato for breakfast, roast them, fry them, mash them… you get the idea. Just please don’t ruin them by putting marshmallows on them!

I am aware though, that not everyone shares my love of the sweet potato. My husband has been in the “don’t prefer sweet potatoes” camp for years. “Too stringy,” he said. But this recipe had him taking a third helping at dinner – yes, you read that right! No, I didn’t disguise them. No, there was no bribery involved. Yes, he knew he was eating sweet potatoes.

I will let you in on my secrets for creating a sweet potato convert. First, I cook my sweet potatoes by baking them in the oven rather than boiling them in water on the stove. This cooking method concentrates the rich flavor of the sweet potato and reduces moisture content, rather than water-logging the veggie pieces by boiling. Also, it’s a lot less work, because there is no potato peeling or chopping! Win, win!

The second trick has to do with optimizing consistency of the mash. To achieve the delightfully luscious texture of my Lazy Girl Sweet Potato Mash, you blend the sweet potatoes. By throwing the sweet potatoes in the blender, there are absolutely no stringy strands of fibrous veggie left. Only velvety, creamy goodness, my friends!

In case you’re not convinced, here are some side-by-side pictures to illustrate my point. The pictures speak for themselves, really. In the first image, the sweet potatoes were mashed with a fork (common instructions given in other recipes). The middle bowl was whipped with a whisk. In the third image, the sweet potatoes were blended.







My sweet potato mash is tasty paired with any roasted meat or as the base of a “bowl” dish with toppings of your choosing such as roasted vegetables plus a fried egg, shredded meat and/or nuts and seeds.

Next time you make mashed sweet potatoes, you could mash them with a fork or potato masher or even whip them with a whisk. OR you could throw everything in the blender and press a button; then tell everyone how to long you spent mashing out every last tiny lump and wait for their applause 🙂 The only thing left to say is – if you’re not peeling, chopping, and mashing potatoes, how will you spend your extra free time?



  1. Lazy Girl Sweet Potato Mash

    Easy-peasy method for achieving the smoothest, most flavorful mashed sweet potatoes. (AIP, gluten-free, dairy-free, egg-free, soy-free, nut-free, seed-free, nightshade-free)
    Prep Time15 mins
    Cook Time1 hr
    Resting Time15 mins
    Total Time1 hr 15 mins
    Course: Side Dish
    Cuisine: American
    Servings: 6 servings


    • 3 pounds sweet potatoes
    • 1/4 cup refined coconut oil
    • 1 tsp cinnamon
    • 3/4 tsp salt


    • Preheat oven to 350F.
    • Place washed sweet potatoes on baking sheet into the oven. Bake until a fork very easily slides through the flesh. Cooking time will significantly vary depending on the size and shape of your potatoes. Keep a close watch and check smaller/thinner potatoes first as these will cook faster.
    • When sweet potatoes are very soft, remove from oven. Allow to cool off enough to handle before removing potato skins.
    • Add peeled sweet potatoes to blender along with coconut oil, salt, and cinnamon. Blend until completely smooth.
    • Remove from blender and pour into serving bowl. Optional garnishes include: additional cinnamon, a drizzle of maple syrup, (avoid the following for AIP) grated nutmeg, pumpkin seeds, walnuts, or pecans.


    May be made in advance. Reheats well.


Sweet Potato Salad with Stoneground Mustard and Bacon

While the calendar says it’s October, we’ve still been getting some 80 degree days. Anytime it’s nice and warm on a sunny weekend, a part of me is thinking about standard picnic fare, such as potato salad – or at least a twist on it.

Traditional and tasty as potato salad may be, sometimes a mayo-based salad with white potatoes just isn’t what you’re looking for. Maybe your friend has an egg allergy, so store-bought mayonnaise is out. Or maybe your cousin doesn’t tolerate white potatoes, a member of the “nightshade” vegetable family which is sometimes problematic for people with certain health conditions such as autoimmune diseases. Or maybe you’re just looking to shake things up a bit and try something new. Either way, this recipe is for you!


The creamy potatoes contrast well with the crunch of the fresh vegetables. And the stoneground mustard dressing and bacon provide a punch of flavor! Dig in and enjoy! This sweet potato salad is tasty alongside grilled chicken or ribs, among other things.

You may have been expecting the sweet potatoes in the picture to be orange in color, and noticed they were more golden. This is because I used a specific variety of sweet potato called a Hannah sweet potato. If you’re unfamiliar with Hannah sweet potatoes, or white sweet potatoes, now is the perfect time to get acquainted.

In comparison with traditional, orange sweet potatoes, these babies are less sweet and have a more mild flavor. They also have less moisture and seem starchier. In short, my impression is that they’re somewhat of a cross between a white potato and a regular sweet potato in terms of taste and texture. These characteristics not only lend themselves well for making a potato salad, but also sweet potato fries – but that will have to wait for another post! Now the only potential downside to these is their limited availability, at least in my locale. In my area, the only store in which I have found these tasty beauties for sale is Whole Foods. However, some people in other locations find them readily available in their stores. They’re worth the hunt though, I promise!



Sweet Potato Salad with Stoneground Mustard and Bacon

Flavorful sweet potato salad with crispy bacon bites and zesty stoneground mustard dressing. (paleo, gluten-free, dairy-free soy-free, egg-free, nut-free, nightshade-free)
Prep Time25 mins
Cook Time20 mins
Resting Time2 hrs
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings


  • 4 large Hannah sweet potatoes (whit sweet potatoes)
  • 12 ounces bacon
  • 1 small red onion
  • 1 mini cucumber
  • 3 celery ribs
  • 4 green onions
  • 1/3 cup light tasting olive oil
  • 3 Tbsp palm shortening
  • ½ lemon, juice of
  • ½ tsp Himalayan pink salt
  • ¼ cup stoneground mustard
  • Himalayan pink salt, to taste
  • Black pepper, to taste


  • Peel and cube sweet potatoes. Place sweet potatoes in a pot and fill with water, ensuring the sweet potatoes are fully covered. Bring to a boil on high heat.
  • Cook sweet potatoes for about 5 minutes or until a fork can easily pierce the potato pieces. The potatoes should be tender, yet still firm.
  • When potatoes are cooked, remove from heat and drain water completely. Transfer potatoes into a bowl and refrigerate for a few hours until chilled.
  • While the sweet potatoes are cooling in the refrigerator, make the dressing by combining the olive oil, palm shortening, lemon juice, and ½ tsp salt in a bowl.
  • Using an immersion blender or traditional blender, blend ingredients on high until liquid becomes creamy. This should only take about 1 minute.
  • Next, add the stoneground mustard. Mix until combined; then refrigerate.
  • Fry bacon until crispy. Remove from heat and allow bacon to cool. Roughly chop the bacon into small bite-sized pieces and set aside, refrigerating if prepared in advance.
  • After the sweet potatoes have chilled, take them out of the refrigerator.
  • Finely dice the red onion, celery and cucumber. Add these vegetables and the dressing to the potatoes. Stir to combine until the potatoes are evenly coated with the mixture.
  • Add salt and pepper to taste. Add the bacon and lightly stir to distribute throughout. Sprinkle green onions on top.


May make in advance.

Craveable Chocolatey Banana Walnut Cupcakes

This weekend, we’re celebrating a very special little guy’s birthday with these delicious treats – chocolatey banana walnut cupcakes. They are craveable, light, cakey, full of rich flavor, and moist (ordinarily this word sends chills down my spine. I chose to use it here, because another accurate descriptor just wasn’t coming to mind)! Locking in moisture while still achieving a light texture, in baked goods which are not only gluten-free but also grain-free, poses a real challenge. The struggle is real people!  But look no further, I’ve done the recipe testing for you – these cupcakes have it all!

Often allergy-friendly treats may have a more dense texture or may have other sensory indicators of being “different” in some way. Not this indulgent dessert! These craveable chocolatey banana walnut cupcakes have been given the ultimate stamp of approval. They have “passed” as a traditional baked good by unsuspecting taste-testers who eat a standard American diet without any dietary restrictions (and are sometimes suspicious of foods made differently) – I was even asked to bring these to a future event! Nothing short of miraculous really 🙂

The batter can be mixed by hand in a single bowl, which means no need to drag out the big mixer or spend extra time washing dishes. This recipe makes 12 standard sized cupcakes. Cooking time may be adjusted for other cupcake sizes or to make a cake – though I haven’t experimented with this yet, so I cannot make a recommendation.

Frost these for your next special occasion calling for a celebration or leave them plain for a tasty muffin which you can feel good about enjoying more often. Right now these are my favorite special occasion treat – so delicious! Make a batch for your next celebration!

Craveable Chocolately Banana Walnut Cupcakes

Perfect for a special celebration, these decadent chocolate banana walnut cupcakes are topped with a generous swirl of rich chocolate frosting. Your guests will not suspect these are allergy-friendly! (gluten-free, dairy-free, egg-free, soy-free, nut-free option, nightshade-free)
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes


  • 2 cups green banana flour
  • 1-½ cups mashed ripe banana
  • 2/3 cup sunflower seed butter
  • 1/2 cup water
  • 1/3 cup molasses
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 pinches salt
  • 1/2 cup dairy-free, soy-free chocolate chips I used Enjoy Life Dark Morsels
  • 1/2 cup chopped walnuts (optional)
  • 2 jars dairy-free chocolate frosting (optional) I used Simple Mills Organic Chocolate Frosting


  • Preheat the oven to 350F.
  • In a large mixing bowl, combine all the ingredients except for the optional walnuts, chocolate chips, and frosting. Stir to fully combine.
  • Add the chocolate chips and (optional) chopped walnuts. Fold in.
  • Transfer to muffin pan lined with muffin papers or lightly coated with coconut oil (makes 12 standard sized cupcakes).
  • Bake for approximately 20 minutes. Check with a toothpick to determine when done. Remove from oven when toothpick comes out clean.
  • Allow to cool completely before frosting.
  • Optional step: Use piping bag to frost cupcakes with chocolate frosting.


Keep leftovers in an airtight container in the fridge. However, frosting consistency hardens considerably when cold, so remove from fridge to allow to soften before eating.

Creamy Pumpkin Custard with Spiced Apples

It’s officially pumpkin-everything season!

One of my favorite fall ingredients is pumpkin. I value it’s versatility in that it can be used in both savory and sweet dishes. One of my favorite recipes utilizing pumpkin is this pumpkin custard with spiced apples. The combination of pumpkin and apple is classic for this time of year. This custard is flavorful, festive, creamy and comforting. Yum. At my house, we eat it at any meal of the day, because well… it’s just one of those dishes. Each time I make this, I can’t wait to grab a spoon and dig in!

This recipe also earns versatility points. The sweetness of this recipe can be adjusted to your preference. So with just a single little tweak, you can enjoy this pumpkin custard as a side dish with sausage at breakfast or enjoy as dessert with a cup of tea. Whatever time of day you choose to indulge in this nutrient-dense, pumpkin custard with spiced apples, you can’t go wrong!

This recipe can easily be doubled in quantity, with minimal additional effort and time, if you’re hosting brunch or batch-cooking for a hungry family.

While I made my custard in a pie plate, I also recommend individual ramekins. Mini custard cups are too cute and work well if you’re contributing to a pot-luck or packing lunches.

If you’re short on time, you can omit the apple topping and reduce your hands-on preparation and cook time down to about 15 minutes. Though, the apple topping certainly adds a little “extra something,” the custard is plenty tasty on its own.

On to the recipe!


Creamy Pumpkin Custard with Spiced Apples

Comforting, creamy pumpkin custard with warmly spiced apples. Adjust the sweetness to serve as breakfast, dessert, or anything in between. (AIP, gluten-free, dairy-free, egg-free, soy-free, nut-free, nightshade-free)
Prep Time5 mins
Resting Time3 hrs
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 servings


  • 2 cans pureed pumpkin
  • 1/2 cup maple syrup consider 1/4-3/4 cup depending on your taste buds
  • 1/4 cup lard or refined coconut oil
  • 1-1/4 Tbsp gelatin
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 4 apples, peeled, cored and sliced thinly
  • Splash or two of spiced apple cider


  • Combine pumpkin, maple syrup, lard or coconut oil, gelatin, cinnamon, ginger, cloves, and salt in a pot on the stove. Turn heat on medium low and cook. Stir continuously for 5-8 minutes. The mixture should change in consistency, becoming more of a smooth liquid and the gelatin should dissolve fully.
  • Pour into custard cups or a pie plate.
  • Refrigerate for at least 3 hours to allow custard to set.
  • Cook apple slices in spiced cider in a pan on medium low heat until soft, but still retaining their shape. Arrange on fully set custard.
  • Refrigerate until ready to enjoy.


May make in advance.