Healthy Mashed Sweet Potatoes

Silky, smooth, and dairy-free, these Healthy Mashed Sweet Potatoes are SO darn good as a holiday side or a weeknight veggie. Bonus: These sweet potatoes are a super delish baby food!

Course side

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 205kcal

Author Amy Palanjian

Ingredients

4 small sweet potatoes
1/4-1/2 cup light coconut milk

Instructions

Preheat the oven to 400 degrees F and line a baking sheet or pan with foil.
Wash and dry the sweet potatoes and poke all over with a paring knife. 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 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.)
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.

Notes

Store leftovers in an airtight container for 3-5 days in the fridge. Stir well after reheating to serve.
You can also prepare the sweet potatoes in a Crockpot.
Used canned coconut milk rather than the kind sold in the dairy 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.

Nutrition