Fresh sweet potatoes mashed with coconut milk, coconut flakes butter and salt are super creamy and delicious.
With both of our daughters living home this Summer, I never know what I'll find in my pantry. Though I usually never purchase coconut milk, we seemed to have quite a few cans so I decided to make these Coconut Mashed Sweet Potatoes.
After all, we love sweet potatoes and the addition of coconut sounded delicious to me. Boy was I right! These mashed potatoes were super creamy, a little sweet and made the perfect side dish.
I've only made a couple of recipes using coconut milk such as Coconut Lime Chicken Meatballs, Toasted Coconut Ice Cream and Pineapple Coconut Ice Cream (PF Changs Copycat); however, my girls like to use it to make coconut rice. Yes, I'll have to make that recipe soon to share here as well!
This recipe makes 2 cups, serves four people and is ready in under 30 minutes.
For this recipe you'll need the following ingredients:
Fresh Sweet Potatoes To ensure they cook quickly and evenly, I peel the skins; then slice them ½-inch thick before putting them in water. We prefer the fresh taste of sweet potatoes (aka yams), but you can use canned as long as they are pure and not in syrup. Because they are in a can, the taste may be slightly different.
Coconut Milk Unsweetened coconut milk is best for savory recipes such as these. You can either find it in the boxed milk aisle, asian food section or in the baking aisle.
Coconut Flakes You can use sweetened or unsweetened flakes in this recipe. This is usually found in the baking aisle.
How do you make Coconut Mashed Sweet Potatoes?
Start by peeling the sweet potatoes with a vegetable peeler, rinse under cold water; then cut into ½-inch thick slices and place in the saucepan.
You may want to cut the potato in half lengthwise depending on the size so that the discs aren't too large.
Cover the potato slices with water; then bring to a boil over high heat and cook until the potatoes are fork tender; approximately 20 minutes.
Drain the potatoes and place back into the pot. Add the coconut milk, butter, coconut flakes and salt; then blend on high with the mixer until the potatoes are creamy.
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More Sweet Potato Recipes
- Pesto Mashed Sweet Potatoes
- Sweet Potato Casserole
- Crown Royal Mashed Sweet Potatoes
- Scalloped Sweet Potatoes
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Coconut Mashed Sweet Potatoes
- 4 medium fresh sweet potatoes
- ½ cup unsweetened coconut milk
- ¼ cup coconut flakes
- 3 tablespoons butter
- ½ teaspoon kosher salt
- Start by peeling the sweet potatoes with a vegetable peeler, rinse under cold water; then cut into ½-inch thick slices and place in the saucepan.
- Cover the potato slices with cold water; then bring to a boil over high heat and cook until the potatoes are fork tender; approximately 20 minutes.
- Drain the potatoes and place them back into the pot. Add the coconut milk, butter, coconut flakes and salt; then blend on high with the mixer until the potatoes are creamy.
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