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These vegan Coconut Ginger Mashed Sweet Potatoes are going to blow your mind! So much flavor with only 4 ingredients.
Coconut Ginger Mashed Sweet Potatoes Recipe
Mashed sweet potatoes just went to a whole new level! When I took the first bite of these, I had to take a moment of silence just to appreciate the taste and texture. Coconut and ginger...oh my!
If you have a friend or family member who follows a vegan or dairy-free diet (or just anyone who likes really good sweet potatoes), these would be just the thing to serve at the holidays.
Or serve them for a Sunday meal alongside Oven Roasted Pork Tenderloin or Roasted Chicken.
How do you make mashed sweet potatoes?
There are a few ways to go about this, from the cooking the potatoes, to the ingredients added, to the mashing tools. Let's break it all down.
How to cook sweet potatoes:
- Option #1: In this recipe, I microwaved the sweet potatoes. Using a fork, poke holes in multiple places on the potatoes, then cook in the microwave until tender when pierced with a fork, turning halfway through. Cooking time will depend on the size of the potatoes. Let the potatoes cool slightly, cut in half lengthwise, then scoop out the flesh.
- Option #2: Bake the potatoes on a baking sheet in a 425 degree oven for 45 to 50 minutes. Be sure to pierce the potatoes with a fork before baking.Let the potatoes cool slightly, cut in half lengthwise, then scoop out the flesh.
- Option #3: Peel the sweet potatoes, cut into chunks, then boil until tender, about 25 to 30 minutes. Drain well before mashing.
What do you add to mashed sweet potatoes
- Traditional: Nothing wrong with the classic combo of milk/cream and butter. And don't forget to season with salt and pepper!
- Dairy-free/vegan: In this recipe, I used coconut milk and spiced things up with some ginger puree. So good!
- Extra creamy: If you want a texture that's even richer, mix in cream cheese.
- Spices: So many options! Use traditional Thanksgiving flavors, such as sage, thyme and marjoram. Turn to ginger, like I did in this recipe. Or play around with other spices, such as cinnamon, nutmeg or even a smoked paprika-rosemary combo. You really can't go wrong!
How to mash sweet potatoes:
- My favorite method, which I used in this mashed sweet potatoes recipe, is whipping the potatoes with a hand mixer. Out of any method I tried, this produces the creamiest, most lump-free mashed potatoes.
- Get your workout in with a good, old-fashioned potatoes masher. It just takes a bit of elbow grease and determination to smash all of those lumps.
- If you're really in a pinch, use the back of a fork. Definitely my last choice when mashing a bigger batch of potatoes.
Other healthy sweet potato recipes:
Turkey Taco Stuffed Sweet Potatoes {Cookin' Canuck}
{Cookin' Canuck}
Sweet Potato Black Bean Enchiladas {Joyful Healthy Eats}
Sweet Potato Skillet Tex Mex Style {iFoodReal}
Printable Recipe
Coconut Ginger Mashed Sweet Potatoes
These vegan Coconut Ginger Mashed Sweet Potatoes are going to blow your mind! So much flavor with only 4 ingredients.
5 from 2 votes
Print Pin Rate
Course: Side Dishes
Cuisine: American
Keyword: Gluten Free, Vegan
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 3 Cups
Calories: 131.3kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 3 large sweet potatoes about 12 ounces each
- ⅓ cup lite coconut milk
- 1 tablespoon finely grated fresh ginger or ginger paste*
- ¼ teaspoon salt
Instructions
Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Add the coconut milk, ginger and salt.
Using a hand mixer, mix until the potato mixture is smooth. Alternatively, use the back of a fork or a potato masher.
Notes
Weight Watchers Points: 5 (Freestyle SmartPoints), 3 (Points+)
*I use the Gourmet Garden stir-in ginger paste, which is sold in the herb and produce section of most grocery stores.
Nutrition
Serving: 0.5Cup | Calories: 131.3kcal | Carbohydrates: 31.2g | Fat: 0.6g | Saturated Fat: 0.6g | Sodium: 161mg | Fiber: 5.2g | Sugar: 5.2g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
Alisha Ross
I am going shopping in two days and will definetly make these. I have a big muffin pan though. I enjoy low carb foods.Thanx for posting this !!Reply