Mashed Sweet Potatoes With Coconut Milk

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  • Prick sweet potatoes with a fork in several places.
  • Microwave on High until tender all the way to the center, 10 to 15 minutes.
  • Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.
  • When cool enough to handle, peel off and discard skin.
  • Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher.
  • Add coconut milk, ginger and salt; stir well.
  • Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.

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  1. These potatoes were amazing! I used the microwave to precook, which was very convenient. (I accidentally overcooked the potatoes, which was my own fault because I didn't check them carefully.) The only thing I would change next time would be to grate the ginger rather than mincing, just so it would mix in better. I used full-fat coconut milk. This was so rich and luscious that it tasted like there was butter in it. I will definitely make this often! The only argument I have is that this *must* be 2 servings. No way I could have served this to 4 people!


I'm a 20-something who has been cooking for a long time. I tend to follow recipes when I cook 90% of the time, but I'm slowly learning to be more relaxed about modifying them. I spent a year in Japan when I was in high school, so I have a great love of Japanese cuisine. I also very much have a sweet tooth, so I like to bake quite a bit. <br> <br>I been slowly attempting to remove most processed foods from my diet along with high-fructose corn syrup and partially-hydrogenated fats. I has gone well so far, but there are some frustrations. It can be problematic because such foods are often more expensive, and low-fat foods can contain a plethora of non-natural ingredients. <br> <br>See my cookbook collection: <br> <br>My favorite food blog:
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