I just was not in the mood to cook last night, which brings me to my only beef with the Whole30 program – it’s so restrictive, in the sense you will disrupt any progress you might have made if you ingest even the most minute amount of vegetable oils, grains, dairy or soy, that it makes eating out almost impossible.
Notice I didn’t say completely impossible; they do provide guidelines for eating out. But, you know, why on earth would I want to go out and eat an unadorned piece of (CAFO) steak or chicken and plain (industrially raised) vegetables – butter is not allowed, remember, just ghee – or a dry, undressed salad? They recommend you ask for olive oil and vinegar for salads at restaurants, but since it seems that pure, unadulterated extra virgin olive oil (read: really expensive) is apparently pretty rare, I’m not sure that’s really an option. It kind of makes going out to grab a bite just because you’ve had a long, stressful day and don’t want to face the stove, well, not as easy as it once was.
I dragged myself into the kitchen, though, since I had a pound of beef liver soaking in some coconut milk, and started throwing dinner together. The liver, for which I’ll probably post the recipe next week, was well received by Beloved and The Young One and accompanied by some of our home-canned green beans and this side dish.
I’d bought some plain, run-of-the mill sweet potatoes as a change of pace last week, since we’ve been eating so many Japanese sweets lately, and decided to just mash them with some ghee and coconut milk. I was tired and didn’t really want to be there, so I was more careless than usual about the amounts of everything I added to the boiled sweet potato, and it was a little on the salty side and a bit on the “runny” side.
Beloved found me staring into the pot with a disgruntled look on my face, and asked me what was wrong. I told him, and he got out a fork and took a tiny bite.
“Tastes pretty good to me,” he said.
“No,” I replied. “It’s…bland. And over salted. And the consistency sucks.” I glanced to my right, where I had a couple of bananas on the verge of becoming just a wee bit too ripe, and added, “I’m tempted to throw a banana in there and see what happens.”
He shrugged and said,”Go for it – it might be interesting.”
Which turned out to be something of an understatement, because while I was taking a photo of the beef liver, Beloved’s voice came from the other room: “WOW! The sweet potatoes are your recipe, dear!”
And they were pretty darn good; not too sweet at all – rather tangy, in fact – and the banana flavor was really pretty subtle. It also helped the texture immensely.
Note: A quick Google afterwards revealed there are many recipes out there for Mashed Sweet Potato and Banana, but most are loaded with brown sugar or maple syrup. I did find one that included pineapple, and I may try some next time. It would also be interesting to see how the recipe would turn out with a Japanese sweet and/or coconut oil instead of ghee.
- 1 large sweet potato, peeled and cubed
- 2 tablespoons ghee or clarified butter
- 1/4 cup coconut milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large ripe banana, peeled
- Bring a quart of water to a boil and cook the sweet potato until fork tender, about 7 to 10 minutes. Drain and return to pan.
- Add the ghee, coconut milk, salt, pepper and banana and mash to a smooth consistency.
- Serve immediately.
- Nutrition (per serving): 183 calories, 11.9g total fat, 20.4mg cholesterol, 803mg sodium, 356.8mg potassium, 19.8g carbohydrates, 2.6g fiber, 7.4g sugar, 1.7g protein