These mashed Japanese sweet potatoes are creamy, buttery, and slightly sweet. Because Japanese sweet potatoes are a bit more starchy, they are incredibly delicious when mashed. The perfect side dish for holiday meals and fall dinners!
Prep:20 minsCook:25 minsTotal:45 mins
Servings:6-8 1x
Ingredients
4 pounds Japanese sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup coconut milk (or half and half)
1/4 cup butter or coconut oil
1/2 teaspoon sea salt, plus more to taste
Instructions
Prep: Place the sweet potato cubes in a large pot. Cover the sweet potatoes in water so the water is about 1-inch above the cubes. Add a pinch of sea salt to the water.
Boil: Bring the water to a boil. Let the sweet potatoes cook until they are fork tender, about 15-20 minutes. Drain the potatoes through a colander and place them in a large mixing bowl.
Mash: Mash the potatoes with a potato masher, or whip them in a stand mixer or with a hand mixer using the beater attachment. I prefer whipping them because it’s fast and easy! While mashing the potatoes, slowly add coconut milk, butter, and salt, and mix until light and fluffy. Serve warm.
Notes
1/4 cup butter is equal to 1/2 stick.
I use my stand mixer with the beater attachment and whip the sweet potatoes for about 2-3 minutes to get them nice and fluffy.
These mashed potatoes can be made a day ahead of time and reheated for holiday dinners!
If you are OK with dairy, you can swap the coconut milk for heavy cream or half and half.