Mashed Sweet Potatoes

This cozy mashed sweet potato recipe was inspired by a surprisingly delicious frozen version I enjoyed recently — but I knew I could recreate it at home with equally clean ingredients and a lower cost. Sweet potatoes are a true superfood, packed with vitamin A for immune support, fiber for gut health, antioxidants for inflammation support, and natural complex carbs for steady energy. Simple, nourishing, and comforting - enjoy!

Mashed Sweet Potatoes.pdf

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Ingredients

• 3 large sweet potatoes (about 2–2.5 lbs), peeled and cubed

• 3 Tbsp butter

• ¼ cup water (for the mash; more for boiling)

• ½ cup coconut milk (from can — coconut cream + water mixed)

• ½–2 Tbsp Pure Maple Syrup (start with ½, add more to taste)

• ½–1 tsp salt (start with ½)

• ½ tsp onion powder

• ¼ tsp black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper. Using a fork, prick the clean sweet potatoes in a few spots, then place on the lined baking sheet. Bake until tender when pierced with a fork, about 45-60 minutes, depending on their size.

2. When the sweet potatoes are cool enough to handle, peel off the skin.

3. In a medium pot over medium-low heat, mash the peeled sweet potatoes with a potato masher or by using a handheld mixer. Add the coconut milk as you mash or mix, start slowly and add more, as needed. Add other ingredients to taste.

4. Serve immediately or refrigerate until ready to serve - they can be reheated over medium-low heat. Add some of the extra coconut milk, as needed.

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