2 lb sweet potatoes {about 2 potatoes}
1 tablespoon extra virgin olive oil
3 tablespoons extra virgin coconut oil
1/2 yellow onion, diced {1 cup}
1 celery stalk, diced {1/2 cup}
1 carrot, peeled and diced {1/2 cup}
1 large garlic clove, minced {1 tablespoon}
1/4 cup dry white wine {you can substitute chicken stock}
3 tablespoon arrowroot flour
1 1/4 cup unsweetened coconut milk
1 1/4 cup coconut cream {cream from one can- if it doesn’t measure 1 1/4 add additional coconut milk to measure}
2 cups low sodium chicken broth
1 tablespoon dijon mustard
1 tablespoon paprika
1 teaspon red pepper flakes
Salt and pepper to taste
Topping:
3 slices of uncured bacon, cooked, cubed
Shredded Manchego cheese {optional omit for dairy free}
Sweet Potato: Preheat oven to 450°. Cut potatoes in half, place on baking sheet and rub all sides of potato with olive oil. Cook for 30 minutes or can easily be pierced with fork., Remove let cool slightly and remove skin. Mash potatoes in bowl set aside. Place bacon on same cooking sheet and bake for 10-12 minutes until cooked to your liking. In the meantime place a large pot or dutch oven over medium high heat and melt coconut oil; add onion, celery, carrot, and garlic and cook until softened, 3-4 minutes. Add wine and cook until evaporated, 2 minutes. Stir in arrowroot flour and cook stirring constantly until the vegetables are coated and are a bit sticky. Slowly stir in chicken broth and coconut milk and coconut cream. Add Dijon, paprika and red pepper flakes. Reduce heat to low and cover, cook 12-15 minutes. Add mashed sweet potatoes and season with salt to pepper to your taste. Serve in bowls topped with bacon and cheese if desired.