Who doesn’t like sweet potatoes? The vegetable is a staple food at most Thanksgiving dinners. Sweet potatoes form the base of most comfort foods from french fries to pies. On my weekly grocery run, I tried some mashed sweet potatoes at Whole Foods and decided to make the treat at home.
This vegan recipe uses coconut milk and cinnamon for a candied spin on traditional mashed potatoes.
– 4 sweet potatoes
– 1/2 cup of full-fat coconut milk
– Salt and pepper (optional)
-1 tsp of cinnamon (optional)
-Preheat oven to 400.
-Carefully wash sweet potatoes. Using a fork, poke holes in the potatoes. Line the vegetables on a lined baking sheet and cook for 45-60 minutes (or until soft enough for your liking). Set potatoes out to cool.
-Once cooled, peel the potatoes and mash in a bowl. Transfer mashed potatoes into a deep pan on medium-low heat. Gradually add 1/2 can of coconut milk and continue to mash until well blended.
– Add salt, pepper, and cinnamon to the mashed potatoes, if using, and blend well.