Low Sodium Coconut Cream Mashed Sweet Potatoes

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Coconut Cream Mashed Sweet Potatoes

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Ingredients

4 servings

2 lb sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
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½ cup full-fat coconut cream
2 tbsp coconut oil
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ceylon cinnamon
¼ tsp ground ginger

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 18–22 minutes.
2
Drain the sweet potatoes through a colander, then return them to the pot. Set the pot over low heat and shake gently for about 30 seconds until any surface moisture has evaporated.

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