Coconut Mashed Sweet Potatoes

Coconut Mashed Sweet Potatoes

This dish is my favorite dish for this time of the year. It is a Thanksgiving staple in most homes, but in my home, it is an all-year-round favorite!  

I make a big batch so I can eat it with my oatmeal in the morning, or even as a dessert topped with raisins. So satisfying!   When I this recipe I also have it for breakfast with my oatmeal and as dessert!!   You can make it as sweet or savory as you like, and the pecans can be toasted on a cast iron skillet or on a 350° oven.

Coconut Mashed Sweet Potatoes

Ingredients    

  • 1 pound yams (about 3 large)
  • 1 can coconut milk (or 1 cup homemade coconut milk)
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 cup pecans (I use raw pecans, but if you prefer, toast them in the oven for a few minutes)
  • Salt to taste          

Instructions    

  1. Preheat oven to 400°. Wash yams and place them on a baking sheet. Bake yams for 30 minutes or until soft. Once they are cooked remove skins and process them in a food processor, or use an immersion blender.
  2. Add some coconut milk if needed to make smooth. In a pot over medium heat, warm coconut milk and place the processed yams. Add coconut oil, salt and stir well to incorporate. Transfer into a serving dish and top with pecans and a drizzle of maple syrup.  
Coconut Mashed Sweet Potatoes
 
 

Coconut Mashed Sweet Potatoes

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients

  • 1 pound yams about 3 large
  • 1 can coconut milk or 1 cup homemade coconut milk
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 cup pecans I use raw pecans, but if you prefer, toast them in the oven for a few minutes
  • Salt to taste

Instructions

  1. Preheat oven to 400°.
  2. Wash yams and place them on a baking sheet.
  3. Bake yams for 30 minutes or until soft. Once they are cooked remove skins and process them in a food processor, or use an immersion blender. Add some coconut milk if needed to make smooth. In a pot over medium heat, warm coconut milk and place the processed yams.
  4. Add coconut oil, salt and stir well to incorporate.
  5. Transfer into a serving dish and top with pecans and a drizzle of maple syrup.

more recipes you might like

VEGAN SPICY TOFU AND VEGETABLE LO MEIN

tofu chocolate and peanut butter mousse

TOFU CHOCOLATE AND PEANUT BUTTER MOUSSE

vegan carrot-ginger soup with tofu

VEGAN CARROT-GINGER SOUP WITH TOFU

VEGAN PASTA E FAGIOLI WITH CHICKPEAS

VEGAN PINEAPPLE FRIED RICE WITH TOFU

VEGAN SPICED INDIAN RICE



Leave a Reply

Your email address will not be published.

Recipe Rating