The Easter Bunny was here...

And left me some {carrot-sweet potato} paleo mash!

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This carrot sweet potato mash is a great alternative side dish to the traditional "white" mashed potatoes for Easter, Christmas, and Thanksgiving festivities!

Serving: 4


  • 2 medium sweet potatoes, peeled and cut into 4 quarters  
  • 3 carrots, peeled and cut into 1-inch pieces
  • 1/2 white onion, diced
  • 2 tablespoons organic coconut oil
  • 2 tablespoons organic local honey
  • 1 tablespoon coconut sugar
  • 1 tablespoon ground cinnamon

Additions: nutmeg, walnuts, applesauce, and brown sugar. To create a more creamy "mashed potato" consistency add 1/4 cup of almond or coconut milk. 


  1. Place the carrots, sweet potatoes, onion, and coconut oil into a large pot filled with water.
  2. Cover the saucepan with a lid and allow the water to boil on medium heat until the vegetables are tender and can be pierced through easily with a fork. (mine took 25 minutes)
  3. Drain the water from the pot and add honey, coconut sugar, and ground cinnamon into the same pot.
  4. Use a potato masher to mash all of the ingredients together.
  5. Use a spoon to transport the carrot sweet potato mash from the pot onto a serving plate or tray.
  6. Season to taste as necessary.
  7. Serve warm.


Happy Easter :)