Sweet Potato Ginger Coconut Puree

On my MCAS journey I have been experimenting with low-histamine recipes I can tolerate. This is perfect for Thanksgiving or any day ending in Y.....

Thanksgiving is just around the corner. It is a day filled with with food, fun and family. When you have an auto-immune disease the holiday prep gets a little complicated. I have several allergy friendly recipes on the blog but this is by far my favorite.


Sweet Potato Ginger Coconut Milk Puree 
Ingredients:
2 medium sweet potatoes, cooked
2 tbs. avocado oil
1 inch fresh ginger, grated
1/4 tsp. cardamon 
1/4 tsp. Celtic gray sea salt
8 oz. coconut milk

Instructions:
Scoop out the inside of the sweet potato into the food processor. In the food processor add all the other ingredients except the coconut milk. Pulse until combined and the sweet potato breaks down. Once all the ingredients are combined and the sweet potato is broken down add in the coconut milk. Blend until smooth. Garnish with a drizzle of avocado oil and a sprinkle of ground ginger.