Sweet potatoes are rich in beta-carotene, a powerful antioxidant that supports eye health and immune function, and they provide fiber for steady energy. Coconut milk adds creaminess along with medium-chain triglycerides (MCTs), which may support brain health and satiety. Together, they make a naturally sweet, dairy-free side dish that’s perfect for holiday tables.
Ingredients
- 1.5 pounds sweet potatoes, peeled and cut into 1 ½-inch chunks
- 1 cup full fat coconut milk
- ½ tsp salt (plus more to taste)
- ¼ tsp ground cinnamon (optional, for a warm holiday flavor)
- Freshly ground black pepper, to taste
- Fresh parsley or toasted coconut flakes, for garnish (optional)
Equipment Needed
- Large pot with lid
- Colander
- Potato masher or hand mixer
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Serving bowl
Directions
- Cook the sweet potatoes
Place sweet potato chunks in a large pot and cover with cold water. Add ½ tsp salt.
Bring to a boil over high heat, then reduce heat to medium and simmer for 15–20 minutes, until tender when pierced with a fork. - Drain and mash
Drain sweet potatoes in a colander, then return to the pot.
Add coconut milk, coconut oil (or vegan butter), cinnamon (if using), and black pepper. - Mash to desired texture
Use a potato masher for a rustic mash or a hand mixer for extra smoothness. Adjust coconut milk as needed for creaminess.
Taste and add more salt or pepper if desired. - Serve and garnish
Transfer to a serving bowl and top with chopped parsley or toasted coconut flakes for a festive touch. Serve warm.
