Mashed Sweet Potatoes with Coconut Milk

Name: Mashed Sweet Potatoes with Coconut Milk
Total time: 35 min
Ingredients: 1 1/2 pounds sweet potatoes, (about 3 medium); ¾ cup “lite” coconut milk; 1 tablespoon minced fresh ginger; ½ teaspoon salt

4 Ratings
4 Reviews

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.

Susan Herr

EatingWell Magazine, December/January 2006

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Recipe Summary test

total:

35 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 1/2 pounds sweet potatoes, (about 3 medium)
¾ cup “lite” coconut milk
1 tablespoon minced fresh ginger
½ teaspoon salt

Directions

Step 1
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.)

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Step 2
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.

Tips

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

Nutrition Facts

Serving Size: generous 1/2 cup

Per Serving:

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.

Exchanges:

1/2 starch, 1/2 fat

4 Ratings

5 star values: 3
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

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South Carolina

02/07/2017

I'm so glad I found this recipe! I used regular coconut milk for a richer flavor, and I grated the ginger. I will definitely make this again! Pros: Easy, delicious, Whole30 compliant Cons: None!

Amber Schooley

11/07/2016

I made this for Thanksgiving last year and they were a hit. Everyone liked them, from my in-laws who always liked everything too sweet to my step-dad who NEVER likes sweet potatoes (I am the only one he'll even try them for). Only downside was there were no leftovers :( I think I did make them with primarily cinnamon as opposed to ginger, and I always tend to add in more than the recommended amount of seasoning, and I used the oven as opposed to the microwave

Cookie Monster

12/10/2010

These were just OK I thought these were just OK. They kind of boring & though I was convinced that I liked them at first, I quickly got sick of the taste & couldn't finish what was on my plate.

EatingWell User

11/27/2010

yeah, i really wish people would start excluding coconut oil when talking about saturated fat, and at least start noting that saturated fat from coconut and it's medium chain fatty acids (MCFTs) have a different effect on our bodies and health than "regular" saturated fat

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Mashed Sweet Potatoes with Coconut Milk

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (4)

All Reviews for Mashed Sweet Potatoes with Coconut Milk

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Mashed Sweet Potatoes with Coconut Milk

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (4)

All Reviews for Mashed Sweet Potatoes with Coconut Milk