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Place sweet potatoes and carrots in large pot; cover with cold water and bring the water to a boil. Turn heat down to medium-low and cook until the vegetables are soft, about 15 minutes.
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While vegetables cook, melt the coconut oil in a small saucepan over medium heat. Add the garlic and ginger, turn heat to low, and gently cook for 5 minutes. Do not let the garlic brown! Take the pan off the heat and allow the infused oil to cool a bit.
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Once the potatoes and carrots are cooked, drain and place back in their pot. Begin to mash, then add the coconut oil with the garlic and ginger. Continue mashing and add the salt and pepper.
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Finally, begin to add the coconut milk, starting with the 1/2 cup and adding more to create a smooth, delicate texture.
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Toast the coconut flakes over medium heat until brown and sprinkle over the mashed sweet potatoes.