AIP Friendly Coconut Cream Mashed Sweet Potatoes
Sweet, velvety, and warmly spiced, this side dish is the kind of comfort food that feels indulgent without straying from the strict ingredient list that the autoimmune protocol demands. Full-fat coconut cream and coconut oil replace the butter and dairy that typically make mashed potatoes so satisfying, and the result is genuinely rich and creamy — not a compromise. A pinch of Ceylon cinnamon and ground ginger add gentle warmth that plays beautifully off the natural sweetness of the potatoes without any nightshade-based spices sneaking in. The technique matters here too: returning the drained potatoes to the pot over low heat to evaporate excess moisture means you get a fluffier, more cohesive mash rather than a watery one. A hand mixer on low will take it from rustic to silky smooth if that's the texture you're after. Finished with a scatter of fresh chives, it's bright and pretty enough to bring to a holiday table. Serves four as a side, and it comes together in well under an hour with minimal fuss.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
- ½ cup full-fat coconut cream
- 2 tbsp coconut oil
- 1 tsp fine sea salt, plus more to taste
- 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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