Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
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  • 3 star values: 1
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  • 1 star values: 0

These vegan mashed sweet potatoes are made with coconut milk instead of butter. With just a handful of ingredients, this simple side dish is loosely inspired by piele, a Hawaiian dish typically made with sweet potatoes or breadfruit and coconut milk, which gets wrapped in ti leaves and baked in an imu, an in-ground hot rock oven.

EatingWell Magazine, December/January 2006


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

  • When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.


Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.

Nutrition Facts

generous 1/2 cup
130 calories; protein 2.9g; carbohydrates 23.2g; dietary fiber 3.5g; sugars 6.7g; fat 3.2g; saturated fat 2.3g; vitamin a iu 19888.2IU; vitamin c 20.4mg; folate 6.4mcg; calcium 39.8mg; iron 0.7mg; magnesium 28.6mg; potassium 497.9mg; sodium 339.4mg; thiamin 0.1mg.

1/2 starch, 1/2 fat