I learned this quick trick from my boy, Jay Phelan. Jay, author of Paleo Grilling, will be joining the crew on the upcoming Nicaragua Culinary Adventure and I hope that you join in on the sweet potato fun with today’s technique.
While I prefer a puree that is has been passed through a ricer, food mill, or food processor, this is a quick way to make mashed potatoes without machinery. Fry up the skins in some coconut oil, use them as tostada shells and impress your friends with your Culinary Ninja Skillzzzz!
That’s all I’ve got today. It’s spring break week for “The Jo!” and “The Bro!”, so we’re heading into Sac-town to check out the California State Railroad Museum.
Encouraging you to forge forward in fitness, friendship and fun!
P.S. “Keep It Paleo!”