Coconut Sweet Potato Mash
I made a side of Paleo sweet potato mash with my grilled shrimps last week, and I wanted to share that recipe with you. I’ve been making this Paleo sweet potato mash for a while now, and it is simply delicious (and very simple to make, of course!).
Start with some sweet potatoes (or yams will work too).
If you have time, bake them in the oven on 350F for around an hour to soften them. Make sure they are super soft by poking a fork into it – the fork should go into the sweet potato very easily. If you’re short on time, then boiling them works too. Boil for around 30 minutes (or until they are very tender – again, you can do the fork test).
When they’re done, let them cool a bit before peeling the skin off them (otherwise you’ll burn your fingers).
Once peeled, place into a food processor.
Add some coconut milk to the sweet potatoes. I added 1 cup to 4 sweet potatoes. For best results, add a knob of ginger (around 1 teaspoon). I think the ginger is what makes this sweet potato mash really spectacular – it’s like a Thai sweet potato mash!
I use canned coconut milk for most recipes requiring coconut milk – make sure you get the ones with no added sugar and also NOT the “light” ones. The photo below shows the one I got from WholeFoods for $1.99/can. You can buy the Native Forest Organic Coconut Milk here (it has the same ingredients and pretty much the same nutritional values and is BPA free). Note that if you leave the cans sitting somewhere, it will separate! A coconut cream will form on top and the water on the bottom. So, shake the cans really well or open it and stir it for a bit before using. If you prefer a thicker sweet potato mash, then don’t shake the cans and instead use the thick cream that forms on top.
If you have concerns about using coconut milk because of the guar gum in the canned ones, then you can make your own by following the instructions at the bottom of this article by Chris Kresser.
Food process everything really well on a high setting until the sweet potato mash is smooth. You can serve it with anything or enjoy it by itself!
- 4 sweet potatoes
- 1 cup coconut milk
- 1 teaspoon of ginger
- Bake the sweet potatoes at 350F (usually for over an hour) or boil the sweet potatoes (usually for around 30 minutes). Make sure they are very tender - you should be able to poke a fork into them with ease.
- Let the sweet potatoes cool for a bit and then peel them.
- Place the peeled sweet potatoes into a food processor with the coconut milk and ginger, and food process on high until smooth.