Mashed Sweet Potatoes with coconut milk conjure up aromas of fall meals. They have a homey, sweet, down to earth flavor. They are very complex, with sensations of anise, caramel, and best of all marshmallow. They are so naturally sweet they can almost be eaten for dessert. These mashed sweet potatoes are great with Thanksgiving meals of course, but also work great with many other dishes such as game, salmon, and pork. And best of all they are vegan and very healthy!
What’s the secret to fluffy sweet potatoes made with coconut milk?
The main thing to make sure you do when making mashed sweet potatoes is to dry them as much as possible before mashing. You need to let them steam in the kitchen sink to remove as much moisture as possible since the starch content is much less than a white potato You can even put them in a warm oven for a few minutes to encourage them drying out. Also, when making the infused coconut milk, make sure to reduce until thickened. Finally, consider using a food mill if the tubers are really fibrous when cooked.
Try these flavors also for even more unique crowd pleasers
Don’t stop with the simple ingredients above, even though they are sure to make something different and unique. Mashed sweet potatoes with coconut milk are plentifully sweet on their own. The following may sound bizarre but trust me, these are all flavor profiles that chefs have used many times over!
- Try using purple sweet potatoes in place of the orange ones if available. They have an even deeper marshmallow flavor
- Add some orange juice or zest to the cooking liquid. Orange and sweet potato are a classic match
- Add a piece or two of star anise to the coconut milk while reducing for an added fall flavor. Clove also works very well but in moderation. This will add more complexity and a pleasant licorice flavor
- Add a splash of fish sauce to the final mash. Sound crazy? It isn’t! Delicious!
- Substitute other sweeteners in place of the brown sugar, such as maple syrup, honey, molasses, or palm sugar
Mashed Sweet Potatoes with Coconut Milk
Equipment
Ingredients
- 2 pounds Sweet Potatoes
- 1 cup Coconut milk shake can before opening
- 1 ounce Ginger sliced into thick pieces
- .25 tsp Ground cinnamon
- 1 tbsp Brown sugar
- 1 tsp Sea salt
- 1 tbsp Chives chopped, optional
Instructions
- Prep the ingredients. Peel the sweet potatoes and dice into large pieces. Slice the ginger into thick pieces.
- Cover the sweet potatoes with water in the large sauce pan and boil for 15-20 minutes until tender.
- Meanwhile, place the coconut milk, ginger, brown sugar, and cinnamon into the small sauce pan and bring to a simmer. Slowly cook and reduce until thick.
- Strain and dry the sweet potatoes. Using a small strainer, pour the coconut milk into the pan. Discard the ginger when done. Season to taste with salt. Cook over a low flame to thicken more if needed while stirring to prevent burning. Bon appetit!
