Vegan Mashed Sweet Potatoes with Coconut Milk
Vegan mashed sweet potatoes with coconut milk are creamy and comforting with a hint of cinnamon. The sweet potatoes are first baked, not boiled, and easy to prep ahead. Perfect for holidays and cozy dinners.
Servings: 4
Calories: 310kcal
Ingredients
- 2 pounds sweet potatoes
- ½ of a 14-ounce can unsweetened full-fat coconut milk
- ground cinnamon to taste
- salt and pepper to taste
- fresh chives minced, for garnish (optional)
Instructions
- Preheat your oven to 400°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 for 45 to 60 minutes, until tender when pierced with a fork.2 pounds sweet potatoes
- 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 ¼ of the can and adding more as needed.½ of a 14-ounce can unsweetened full-fat coconut milk
- Season the mashed sweet potatoes with a few pinches of cinnamon, then add salt and pepper, to taste.ground cinnamon, salt and pepper
- Serve immediately, garnished with fresh chives, if using. Or refrigerate until ready to serve. The mashed sweet potatoes can be reheated over medium-low heat. Add some of the extra coconut milk, as needed.fresh chives
Video
Notes
Coconut milk: Use unsweetened, full-fat canned coconut milk for the creamiest consistency. Shake the can before opening, then stir to combine the cream and liquid. Start with ¼ of the can and add more as needed. Refrigerate unused coconut milk in a covered container for up to 5 days, or freeze for up to 3 months.
Make ahead: Bake the sweet potatoes a day in advance and refrigerate until ready to peel and mash. Alternatively, prepare the mashed sweet potatoes completely and refrigerate until ready to serve. Reheat gently on the stovetop, stirring occasionally and adding a splash of coconut milk if needed.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing is not recommended for the best texture.
Nutrition
Calories: 310kcal | Carbohydrates: 48g | Protein: 5g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 132mg | Potassium: 896mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32176IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg
