Coconut Mashed Sweet Potatoes

Mashed sweet potatoes with ginger and coconut milk taste delicious, and they’re good for you!

Serves: 6Hands-on: 5 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 3 lbs. sweet potatoes
  • 1 cup coconut milk
  • 1 Tbsp. fresh ginger, grated
  • 1⁄2 tsp. sea salt
  • 1⁄2 cup shredded coconut


  • Preheat the oven to 400°F.
  • Prick sweet potatoes with a fork several times; bake for 1 hour, or until potatoes can be easily pierced with a fork. Remove from oven; allow potatoes to cool enough to be handled. Peel and discard skin; transfer to a mixing bowl and mash with a potato masher.
  • Add coconut milk and ginger; stir well. Scoop into a casserole dish. Sprinkle shredded coconut over the top.
  • Reduce oven to 350°F; bake 10 minutes, or until heated through. Season with salt. Serve hot.