My heavenly Mashed Sweet Potatoes are a mash made in heaven! The potatoes are boiled to perfection, mashed until silky and smooth and combined with rich coconut milk, warming spices and fresh and floral sage to create a satisfying spoonful. How delish?!
This recipe couldn’t be easier to make, requires a handful of ingredients and will feed a crowd. It complements just about any protein and would be the perfect addition to your next dinner party, Thanksgiving or Christmas festivities. This is a side dish that the whole family will love and enjoy. So, let me show you how it’s done! Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 23 - 25 minutes
Total Time: 28 - 30 minutes
Serves: 8 - 10
Ingredients:
5 lbs sweet potatoes (approx. 5 large sweet potatoes)
9 cups cold water
2 3/4 tsp kosher salt, divided
3/4 cup unsweetened coconut milk
1/8 tsp ground nutmeg
Pinch of ground cinnamon
Freshly ground pepper, to taste
1 Tbsp fresh sage, finely chopped
2 sage leaves and a drizzle of coconut milk (approx. 2 Tbsp), as garnish
Instructions:
Using a vegetable peeler, peel the sweet potatoes. Then, cut each into 1 1/2 inch pieces.
To a large stockpot set over high heat, add the sweet potatoes, 2 tsp salt and enough water to just cover the potatoes. This should translate to approximately 9 cups of water but will depend entirely on the size of your pot. Cook the sweet potatoes for 23 - 25 minutes or until fork tender. Once cooked, drain and set aside in the stockpot.
Using a potato masher or a fork, mash the sweet potatoes until silky and smooth. Then, add coconut milk, the remaining 3/4 tsp salt, nutmeg, cinnamon and pepper and give it a good mix until all the ingredients are fully incorporated.
Transfer the mashed sweet potatoes to a large serving bowl. Using the back of a spoon, create a circular swirl pattern in the mash. Drizzle 2 Tbsp of coconut milk into the crevices and top with a sprinkling of fresh sage. For some decorative flair, top off the mash with 2 sage leaves and serve and enjoy!
