Mashed Sweet Potatoes with Coconut Milk
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5 from 2 votes

Mashed Sweet Potatoes with Coconut Milk

Mashed Sweet Potatoes with Coconut Milk are prefect for the holidays or any time of year! You can bake your sweet potatoes ahead of time and refrigerate them until ready to use.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4
Calories 289kcal
Author Amy Katz
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Ingredients

Instructions

  • Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Using a fork, prick the clean sweet potatoes in a few spots then place on the lined baking sheet. Bake until tender, about 45-60 minutes, depending on their size.
  • When the sweet potatoes are cool enough to handle, peel off the skin.
  • In a medium pan over medium-low heat, mash the peeled sweet potatoes with a potato masher. Add the coconut milk as you mash, starting with 1/4 of the can, and adding more as needed.
  • Season the mashed sweet potatoes with salt and pepper. Add a few pinches of cinnamon, if using. 
  • Serve right away, or refrigerate until ready to serve. The mashed sweet potatoes can be reheated over medium-low heat. Add some of the extra coconut milk if needed. 
Calories: 289kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Sodium: 130mg | Potassium: 869mg | Fiber: 6g | Sugar: 9g | Vitamin A: 32175IU | Vitamin C: 5.9mg | Calcium: 77mg | Iron: 3mg
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Course: Side Dish
Cuisine: American
Keyword: Mashed Sweet Potatoes