Mashed Sweet Potatoes

These easy sweet potatoes are sure to bring compliments as a holiday side dish, a mellow accompaniment for roast beef or braised tempeh, or alongside a tandoori chicken breast. The coconut milk makes them extra flavorful — and dairy-free.

Prep Time

15 minutes

Cook Time

30 minutes


4 Servings


2 pounds potato, sweet (about 2 medium)
1 cup coconut milk
1 teaspoon cinnamon
1⁄2 teaspoon salt


Heat the oven to 400 degrees F. Place the sweet potatoes on a sheet pan and roast for about 30 minutes, until very tender when pierced with a knife. Let cool slightly. Strip the skins from the sweet potatoes and place the flesh in the bowl of a food processor bowl (if you prefer, you can use a large bowl and a hand-masher). Puree or mash the sweet potatoes to desired degree of smoothness, and mix in the coconut milk, cinnamon and salt. Serve warm.


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