Sweet potatoes are loaded with nutrition and make a deliciously sweet and creamy alternative to regular mashed potatoes.
Plus, they add a festive pop of color to your Thanksgiving table!
The secret ingredient? Coconut milk instead of heavy cream gives this side dish a yummy texture that goes perfectly with your roast turkey.
Mashed Sweet Potatoes
- 2 lbs. medium sweet potatoes, peeled, cut into cubes
- hot water
- ½ tsp. sea salt (or Himalayan salt), divided use
- 1 cup canned lite coconut milk, warm, divided use
- 1 Tbsp. finely chopped fresh thyme, reserve a small amount for garnish
- Ground black pepper (to taste; optional)
Place sweet potatoes in medium saucepan. Cover with water. Add ¼ tsp. salt. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook for 15 to 20 minutes, or until tender. Remove from heat. Drain water from sweet potatoes and place in a medium bowl.
Add ½ cup coconut milk; mash with a potato masher.
Add additional coconut milk 2 Tbsp. at a time, until desired consistency is reached. Season with thyme, remaining ¼ tsp. salt, and pepper; mix well.
Garnish with thyme, if desired.
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