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    Home » Recipes » Fall

    April 30, 2020

    Mashed Sweet Potatoes with Coconut Milk

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    Jump to Recipe Print Recipe

    These Mashed Sweet Potatoes with Coconut Milk are vegan but nobody will care once they take a spoonful.

    Roasted Pesto and Hens

    Coconut Mashed Sweet Potatoes Cooking tips:

    After you add the milk to the sweet potatoes you may need to let more moisture cook off the potatoes so give it 1 to 2 minutes to boil off the access liquid, as you continue to mash them. You can use a potato masher instead of a fork to speed up the process.

    Can you make ahead?

    Fridge: Sweet potatoes can be made a day in advance. Keep in an airtight container for 7 days max.

    Roasted Pesto and Hens

    Recipe Video:

    Substitution Options:

    You can use heavy cream, half and half or any other milk you like as a substitute for coconut milk.

    what to serve with Coconut Sweet Potatoes?

    • Sous-Vide Jerk Chicken
    • Lemon Pepper Glazed Salmon
    • Grilled Shrimp Chimichurri
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    Meal Ideas:

    • Pecan Crusted Surf & Turf with Garlic Herb Grits
    • 7 Day Meal Plan
    • Jerk Salmon with Coconut Rice

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    Recipe:

    📖 Recipe

    Roasted kale Pesto and Hens

    Coconut Mashed Sweet Potatoes

    Kenneth Temple
    The sweet potatoes are vegan but feel free to add a tablespoon or two of butter to take them to the next level.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine American, Soul Food, Southern
    Servings 4 persons
    Calories 319 kcal

    Equipment

    • Dry measuring spoon
    • Dry measuring cups
    • Chef knife
    • Cutting board
    • 4 quart pot

    Ingredients
      

    • 4 medium size sweet potato peeled chopped medium
    • 1 teaspoon dry thyme
    • 1 cup coconut milk or nut milk
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • 2 teaspoons cinnamon
    • 2 teaspoons cane sugar
    • ½ teaspoon garlic powder

    Instructions
     

    • Add sweet potatoes and dry thyme to a medium pot, cover sweet potatoes with water. Turn on the heat to high bring water to a rolling boil and cook for 20 minutes. Strain sweet potatoes and place back over hot burner. Add the coconut milk, kosher salt, black pepper, cinnamon, cane sugar and garlic powder to the pot and with a fork mash the sweet potatoes. Taste and adjust seasoning.

    Notes

    Tips for success: After you add the milk to the sweet potatoes you may need to let more moisture cook off the potatoes so give it 1 to 2 minutes to boil off the access liquid, as you continue to mash them. You can use a potato masher instead of a fork to speed up the process.

    Nutrition

    Calories: 319kcalCarbohydrates: 51gProtein: 5gFat: 12gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 1295mgPotassium: 904mgFiber: 8gSugar: 11gVitamin A: 32078IUVitamin C: 6mgCalcium: 96mgIron: 4mg
    Keyword coconut mashed sweet potato recipe, mashed sweet potato, sweet potatoes, vegan
    Cooked this recipe?Let me know how it was!
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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Tracie says

      January 30, 2024 at 3:16 pm

      I cannot wait to try for hand pies!

      Reply

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    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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