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healthy mashed sweet potatoes

Healthy Mashed Sweet Potatoes

Amy Palanjian
You can make these mashed sweet potatoes up to 2 days ahead and reheat, and stir right before serving.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course side
Cuisine American
Servings 4
Calories 205 kcal


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


  • 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 minute or until very soft to the touch. Let cool.
  • 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.)
  • 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.
  • Serve warm.


  • 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 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.


Calories: 205kcalCarbohydrates: 46gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 135mgPotassium: 762mgFiber: 7gSugar: 9gVitamin A: 32063IUVitamin C: 5mgCalcium: 68mgIron: 1mg
Keyword healthy mashed sweet potatoes
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