These Vegan Whipped Coconut Sweet Potatoes are the easiest addition to your Thanksgiving table that everyone will love!
Made with coconut milk and dried coconut sprinkled on top like a light dusting of snow, these Vegan Whipped Coconut Sweet Potatoes went over BIG when I tested it out with my fam, who deemed it perfect for our upcoming, massive Thanksgiving feast. Don’t be put off by the fact they are vegan, no one will ever know the difference.
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 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 all of my munchkins when they were babes and it still remains a favorite dish of theirs — 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. If you’re looking for more sweet potato recipes for your Thanksgiving table try these Sweet Potatoes in Orange Cups or Sweet Potato Cakes!
Thanksgiving doesn’t have to be complicated. This recipe is ready super quick and absolutely delicious!
Vegan Whipped Coconut Sweet Potatoes
Ingredients
- 2 large sweet potatoes
- 1/2 cup coconut milk, warmed
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- coconut flakes, optional
Instructions
- Preheat oven to 400F.
- 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.
- Peel the skin off the sweet potatoes. It will easily peel off using your fingertips.
- 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.
- Sprinkle with coconut if desired
Looking for a dairy free sweet potato recipe and this sounds perfect! Does this have a strong coconut flavor?
It’s a pretty subtle coconut flavor to me!
Can I use canned coconut milk?
100%!
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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 ;).
This was so good. A hit at Thanksgiving dinner. Thank you
I’m curious about the maple syrup… Can my 9 month old eat this dish?
Easy and delish! My two favorite things!
[…] Simple but delicious: vegan whipped coconut sweet potatoes […]
Canned!
Is this canned coconut milk or the kind in the cooler by the milk?
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!
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!)
Do you have any recommendations for what to do w/ the rest of the can of coconut milk? Can you freeze it?
That is cranberry orange sauce! http://b12.ba4.myftpupload.com/2008/11/20/cranber-wee-sauce/
Whats the cranberry-like chutney shown next to the sweet potatoes and how do you make that?
Canned
Do you use canned coconut milk or refrigerated?
Hmm it should be okay if you just give it a little stir after heating!
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?