healthy mashed sweet potatoes

Healthy Mashed Sweet Potatoes

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: Serves 4-6 1x
  • Category: side
  • Method: Baking
  • Cuisine: American


You can make these mashed sweet potatoes up to 2 days ahead and reheat, and stir right before serving.



  1. Prepare the sweet potatoes. You can either:
  2. Preheat the oven to 400 degrees F and line a baking sheet or pan with foil.
  3. Wash and dry the sweet potatoes and poke all over with a paring knife.
  4. Place on the baking sheet and bake for 45-60 minute or until very soft to the touch. Let cool.
  5. OR, follow these directions to roast the sweet potatoes in your slow cooker.
  6. Cut open the potatoes and scoop the flesh out into a medium bowl. Add 1/4 cup coconut milk and mash with a potato masher until very smooth. (You can also do this in a food processor or with an immersion blender.)
  7. Add additional coconut milk as needed to make a smooth consistency. You want them to be thick, but creamy and easy to eat with a spoon.
  8. Serve warm!


Store leftovers in an airtight container for 3-5 days in the fridge. Stir well after reheating to serve.

Used canned coconut milk rather than the kind sold in the diary aisle.

Mash with a potato masher or an immersion blender.

Add enough coconut milk to make a creamy, but thick texture.

Stir when warming up leftovers to incorporate any liquid.

Serve as a holiday side, or a dinner side dish alongside chicken, steak, tacos, quesadillas, or rice and beans.

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