Steamed Purple Sweet Potatoes

allergy friendly blue zones coconut milk dairy free gluten free paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe from The Blue Zone´s Kitchen cookbook.

A delicious and simple recipe from The Blue Zone´s Kitchen Cookbook. This one is from Okinawa, Japan, one of the 7 places in the world where people live the longest.

It´s simple, sweet, creamy and makes a perfect side dish to any meal. Purple potatoes have a low glycemic index and contain various antioxidants, including anthocyanin (the powerful antioxidant that give the potatoes it´s blue color).

Fresh coconut milk made with the NutraMilk adds nourishing nutrients such as MCT´s (medium- chain triglycerides, lauric acid and various vitamins & minerals).


For sweet potatoes

  • 1 lb. purple sweet potatoes peeled and cut into 2-inch cubes
  • 1 ½ cups coconut milk made with the NutraMIlk

For coconut milk from dehydrated coconut (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water


  • First, start by making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be.

  • Steam potatoes for 10-15 minutes until tender. Remove from heat and let rest with lid on for 3-4 minutes.
  • In a large bowl, mash sweet potatoes lightly with coconut milk. Serve and enjoy as a side dish to any meal!

Note: Potatoes can be boiled rather tan steamed, but they will lose some of their essential nutrients in the process.



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