Silky, smooth, and dairy-free, these Healthy Mashed Sweet Potatoes are SO darn good as a holiday side or a weeknight veggie.
– Sweet Potatoes: Look for orange-flesh sweet potatoes, which are sometimes called garnet yams, for the best result in terms of flavor and texture. – Coconut milk
Preheat the oven to 400 degrees F and line a baking sheet or pan with foil. Preheat the oven to 400 degrees F and line a baking sheet or pan with foil.
Place on the baking sheet and bake for 45-60 minutes or until very soft to the touch. Let cool. Cut open the potatoes and scoop out the flesh into a medium bowl.
Add ¼ 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.)
Add more coconut milk as needed to make a smooth consistency. You want them to be thick but creamy and easy to eat with a spoon.
Serve warm. Store leftovers in an airtight container for 3-5 days in the fridge. Stir well after reheating to serve.