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These Mashed Sweet Potatoes with Coconut Milk are vegan but nobody will care once they take a spoonful.
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.
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?
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Coconut Mashed Sweet Potatoes
- Dry measuring spoon
- Dry measuring cups
- Chef knife
- Cutting board
- 4 quart pot
- 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
- 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.