I first fell in love with the combination of coconut and sweet potatoes when my kids were babies. Sweet potatoes are totally lovely on their own, but trying to make them fluffy without adding milk or cream (which are not good for immature tummies) is a tall order. As an attempted solution I started mixing naturally creamy coconut milk into baked mashed sweet potatoes. Not only was the resulting taste incredible, but the potatoes whipped up delightfully fluffy. The dish was always a favorite with both of my munchkins when they were babes and it still remains a favorite dish of their's -- not to mention my part-time vegan husband.
This Whipped Coconut Sweet Potatoes is basically the grown up version of a kid food classic in our house. A healthier version of traditional whipped sweet potatoes, I make them with a touch of maple syrup to boost the sweetness, a hint of cinnamon for that unmistakable holiday flavor, and sprinkling of coconut "snow", all resulting in the ultimate Thanksgiving sweet potato side dish.
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Vegan Whipped Coconut Sweet Potatoes (makes 4 servings )
- 2 large sweet potatoes
- 1/2 cup coconut milk, warmed
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Salt
- unsweetened coconut flakes, optional
1. Preheat oven to 400F.
2. Poke holes in the sweet potatoes and place on a foil lined baking sheet. Bake for 1 hour, or until fork tender. Allow to cool slightly.
3. Peel the skin off the sweet potatoes. It will easily peel off using your fingertips.
4. Place the sweet potato pulp, coconut milk, maple syrup, ground cinnamon and salt in a bowl and beat with an electric mixer, or in the bowl of a stand mixer, until thoroughly combined and fluffy.
5. Sprinkle with coconut if desired