Vegan Whipped Coconut Sweet Potatoes
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Vegan Whipped Coconut Sweet Potatoes

Whipped Coconut Sweet Potatoes

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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.

Coconut Whipped Sweet Potatoes 2

 

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Whipped Coconut Sweet Potatoes  (makes 4 servings )

  • Prep Time: 1 hrs,
  • Cook Time: 5 mins,
  • Rating:
    Rate this recipe
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...

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400F.
  2. 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. 3. Peel the skin off the sweet potatoes. It will easily peel off using your fingertips.
  4. 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. 5. Sprinkle with coconut if desired
Whipped Coconut Sweet Potatoes

Nutrition Information

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Comments






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  11. LMC2

    February 11, 2014 at 7:18 am

    I made this then pressed it into a tart dish. It was our dessert so I sprinkled a topping of oats, chopped pecans, brown sugar, coconut oil and orange zest over it and baked it. Our vegan friends looved it-as did everyone else ;).

  12. Robin

    November 28, 2013 at 9:59 pm

    This was so good. A hit at Thanksgiving dinner. Thank you

  13. Lisa

    November 28, 2013 at 1:30 pm

    I’m curious about the maple syrup… Can my 9 month old eat this dish?

  14. Kate

    November 24, 2013 at 3:46 pm

    Easy and delish! My two favorite things!

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  16. Anna

    November 23, 2013 at 8:27 am

    Is this canned coconut milk or the kind in the cooler by the milk?

  17. Megan

    November 21, 2013 at 10:33 pm

    When I made sweet potato puree for my baby I would mix in breast milk if I had any extra in the fridge/freezer. Maybe not if you are making for the family…but if you’re making a batch for baby it works great!

  18. sarah

    November 19, 2013 at 10:00 pm

    Sweet potatoes were one of Greta’s favorite foods, and when our pede told us we needed more fats, I used to mash them with virgin coconut oil–but I never thought to use coconut milk! I’ll try this this weekend–so delicious (and, Marian, I’d use the rest for an easy coconut-milk, chia pudding, a house favorite!)

  19. Marian

    November 18, 2013 at 6:43 pm

    Do you have any recommendations for what to do w/ the rest of the can of coconut milk? Can you freeze it?

  20. dori

    November 18, 2013 at 1:31 pm

    Whats the cranberry-like chutney shown next to the sweet potatoes and how do you make that?

  21. Sheri

    November 18, 2013 at 12:54 pm

    Do you use canned coconut milk or refrigerated?

    • Catherine McCord

      November 18, 2013 at 1:51 pm

      Canned

      • Jenn S.

        November 18, 2013 at 4:53 pm

        Well crap. I didn’t know I had an option. I used refrigerated. :/

  22. Jenn S.

    November 18, 2013 at 10:08 am

    I am making this for a gathering tonight. I am planning to make it ahead of time. If I make it now, and refrigerate it until closer to time, and then heat it up in the oven, do I need to re-beat it with a mixer either before or after I take it out of the oven?

    • Catherine McCord

      November 18, 2013 at 11:52 am

      Hmm it should be okay if you just give it a little stir after heating!