Description
A simple recipe for creamy, whipped sweet potatoes using Japanese sweet potatoes and coconut milk.
Ingredients
Scale
- 2 large Japanese sweet potatoes (about 1.5 lbs)
- 1/2 cup full-fat coconut milk
- 1 tablespoon maple syrup (optional)
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Prick the sweet potatoes several times with a fork.
- Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are very soft when squeezed.
- Let the potatoes cool slightly until you can handle them.
- Cut the potatoes in half lengthwise and scoop the flesh into a food processor or a large bowl. Discard the skins.
- Add the coconut milk, maple syrup (if using), and salt to the sweet potato flesh.
- Process or mash until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Serve immediately or store in the refrigerator.
Notes
- Japanese sweet potatoes (Satsuma-imo) have a naturally sweeter and drier texture than standard sweet potatoes, which works well for whipping.
- For a richer flavor, use only the thick cream from the top of a can of refrigerated coconut milk.
- You can use an electric hand mixer instead of a food processor for a slightly less smooth but still fluffy texture.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Baking and Whipping
- Cuisine: General
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 3
- Cholesterol: 0
Keywords: whipped sweet potatoes, Japanese sweet potato, coconut milk, vegan side dish, mashed sweet potato