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Recipe

Mashed Japanese Sweet Potatoes

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

  1. 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.
  2. 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.
  3. 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. 1/4 cup butter is equal to 1/2 stick. 
  2. 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.
  3. These mashed potatoes can be made a day ahead of time and reheated for holiday dinners!
  4. If you are OK with dairy, you can swap the coconut milk for heavy cream or half and half. 
© Coconuts & Kettlebells
Recipe By: Noelle Tarr

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