Recipe: Coconut Milk Mashed Sweet Potatoes

Coconut Milk Mashed Sweet Potatoes Recipe

While soy-adverse and lactose-intolerant readers will undoubtedly rejoice at this oh, so delicious milk alternative, readers everywhere (even the milk-guzzlers among you) should take note of coconut milk.

Not only is coconut milk dairy-free, lactose-free, soy-free, gluten-free, cholesterol-free, trans-fat-free and vegan, but also it is an excellent source of Vitamin B12 as well as fortified with other essential nutrients such as Calcium, Vitamin A, Vitamin D, and Magnesium. Plus, it’s rich in medium chain fatty acids.

Fat? Yes. But, fret not!

While coconuts have generally (and unfortunately) maintained their fatty-reputation, coconut is a medium chain fatty acid – very different from the long chain triglycerides that have been linked to heart disease (and that can actually accumulate as fat on our bodies). Rather, the medium chain fatty acids in coconut are actually recognized for their antiviral and anti-inflammatory properties and may actually promote weight maintenance, keep cholesterol in check, and strengthen the body’s immune system.

The best part, though: the taste!

Oh, and the fact that fats like those in coconut milk help you to absorb fat-soluble vitamins like those in nutrient-packed sweet potatoes!

Coconut Milk Mashed Sweet Potatoes Recipe

1 large or 2 small sweet potatoes
3-6 Tbsp (depending on desired consistency) coconut milk
1/2 tsp Cinnamon
1/4 tsp Salt

Steam washed and sliced sweet potatoes. If you prefer, you can peel the potatoes first but remember that the skin contains a lot of nutrients – and it adds a nice consistency!

After approximately 25 minutes (or when easily pierced with a fork), place slices in a large bowl and mash with fork while adding remaining ingredients.

Mix well and enjoy!

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