Recipe: Moroccan Breakfast Mash

Oh yeah, kiddos. Buckle up, this one’s good.

The basic recipe here is simple: steam some sweet potato and plantain together, then mash it up. Each time I’ve made it, it’s been different. Maybe I toss in some almond butter, maybe I don’t. Maybe I spoon in some pastured butter or coconut butter or some coconut cream skimmed from the top of the can in my fridge. It’s a lovely blueprint, but you can rearrange the furniture any way you like.

But when I’m feeling fancy and want more of a spectacle for breakfast, or when I just want to make my husband happy, I whip up the Moroccan version of my breakfast mash. In the old days, many pre-Paleo moons ago, my husband loved a certain local restaurant’s Moroccan oatmeal. And the way I see it, there’s no reason to go without all those warm spices and fun sprinkles of various toppings, you just have to switch up the foundation.

So feel free to experiment with the basis of this recipe. But be sure and give this Moroccan version a spin sometime. As given, the recipe will make enough for two hungry pre-workout folks, but it also makes fantastic leftovers for you busy people mid-week.

Moroccan Breakfast Mash

1 red-fleshed sweet potato, peeled and diced

1 plantain (or banana, but it will be sweeter), diced

1/4 cup coconut cream, skimmed from top of can

2 Tbsp. coconut butter (or 1 Tbsp. coconut oil or pastured butter)

1/2 tsp. each cinnamon and ground turmeric

1/4 tsp. each ground ginger and ground cardamom

pinch of salt (unless you happen to be using salted pastured butter)

Topping Options: chopped pistachios or walnuts, diced dried apricots and/or dates

1) Put sweet potato and plantain pieces in a steamer basket over water and steam until soft (stab with a fork to test), about 8 minutes. This can also be done in the microwave—add a little water and zap for about 8 minutes.

2) Pour sweet potato and plantain pieces into a heatproof bowl. Mash with a fork until desired consistency is reached. If you prefer a smoother texture, you can also whirl it up in the food processor. Then add the rest of the ingredients and stir together until combined.

3) Serve with whatever toppings you please. Enjoy!


3 Responses to “Recipe: Moroccan Breakfast Mash”

  1. This sounds awesome and so decadent. I also love your idea of adding almond butter. Yum!

  2. This morning is cold and frosty–so, this hit the spot for breakfast. All the flavors I love, in a single serving (I halved everything). This will quickly become a favorite comfort food. Thanks for sharing.


  1. New England Spahtens | Recipe: Moroccan Breakfast Mash - 05/23/2013

    […] recipe comes courtesy of NE Spahten Eryn Souza Schlosser. who found it on Paleo Periodical. Take it away Eryn… —– Hi Everyone! I was asked to post this recipe on another […]

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