Mashed Sweet Potatoes with Coconut Milk (Vegan, Oil-Free, Paleo)

vegan oil-free coconut milk mashed sweet potatoes in a wood bowl

5 from 2 votes

Mashed Sweet Potatoes with Coconut Milk (Vegan, Oil-Free, Paleo)

Looking for a delicious and healthy side dish? Try these mashed sweet potatoes made with creamy coconut milk. This recipe is vegan, paleo friendly, oil-free, and full of flavor.

Prep Time15

Cook Time15

Total Time10

Course: Side Dish

Cuisine: American

Keyword: coconut milk, easy wfpb recipes, sweet potatoes, Thanksgiving, wfpb, wfpb side dish, wfpb thanksgiving recipe

Servings: servings

Author: Camilla

Equipment

1 large saucepan

Ingredients

2 pounds sweet potatoes peeled, cut into 1 inch (2.5 cm) cubes
1/2 cup coconut milk (full-fat, from a can)
1 tablespoon maple syrup more or less, to taste
1 teaspoon vanilla extract
3/4 teaspoon ground cardamom
1/4 teaspoon salt more or less, to taste
1/8 teaspoon ground black pepper
Optional toppings: toasted chopped walnuts, pecans or green pumpkin seeds (pepitas)

US Customary - Metric

Instructions

Bring a large pot of water to a boil over high heat. Add sweet potatoes, return to boiling and cook until soft, about 10 minutes.
Drain the sweet potatoes, reserving 1 cup of the cooking liquid.
Place the sweet potatoes in a large mixing bowl. Add the coconut milk, maple syrup, vanilla, cardamom, salt and pepper.
Using a hand masher or an electric hand mixer (set on medium-low speed), mash or beat the sweet potatoes until smooth and all of the ingredients are combined. Add some of the reserved cooking water, as needed, to thin and smooth the sweet potatoes.
Taste the sweet potatoes and adjust the seasoning as desired. Sprinkle with the suggested nuts or seeds, as desired. Serve warm.

Notes

Storage & Reheating: Store the leftover mashed sweet potatoes in an airtight container in the refrigerator / fridge. Rewarm the sweet potatoes in a saucepan set over low heat, stirring often.

Variations

- Coconut Milk Alternatives: Use an equal amount of another nondairy milk, such as oat milk, almond milk, soy milk, cashew milk or hemp milk. For a lower calorie dish, swap the full fat coconut milk for lite coconut milk.

- Spice Alternatives: Replace the ground cardamom with an equal amount of ground ginger, ground cinnamon, ground allspice, or pumpkin pie spice blend. You can also add a bit of kick by adding a pinch of cayenne pepper.

- Vanilla Alternatives: An equal amount of natural rum extract or natural brandy extract can be used in place of the vanilla extract. Or consider adding (in place of, or in addition to the vanilla) a tablespoon of freshly squeed lime juice and a teaspoon of finely grated lime zest.

Nutrition