Coconut Sweet Potato Mash
One of the great things about the holidays is the spread.
From my experience, the sheer choice of foods available at some gatherings can be overwhelming.
But there’s always something that sticks out. It could be a side dish or the main course, but there’s alaways that one dish that no one gets to bring home as leftovers because it never made it from the table to begin with.
Enter: these sweet potatoes. Honestly these are so simple, but taste so amazing you’ll swear you put in more work!
Check out the recipe below!
Coconut Sweet Potato Mash
Cook and Prep Time: 40 minutes
Serves: 6-8
You Need
- 6-7 Sweet Potatoes
- 2 small cans Coconut Cream
- Salt, to taste
- 1-2 tbsp. Cinnamon
DIRECTIONS
- Rinse and chop the produce accordingly.
- Add the sweet potatoes to a large pot, and fill it with enough water to cover the potatoes by 1 inch. OR: Preheat oven to 400 degrees and bake for 45-60 minutes, until soft enough to mash. (SKIP steps 3 and 4 with this second method).
- Bring water to a boil, add 1 tbsp. salt, and boil the sweet potatoes until they could be easily pierced with a fork, 20-25 minutes.
- With a strainer, discard all the water, saving the sweet potatoes, and adding them to a large bowl.
- Begin to mash with a fork or potato masher. Once mashed, add coconut cream, cinnamon, and salt. Stir to combine.
- Garnish with chopped scallions or more cinnamon. Enjoy!