AIP Friendly Coconut Mashed Sweet Potatoes
Sweet potatoes are already one of the most comforting foods on the planet, and mashing them with full-fat coconut milk and coconut oil takes that comfort to a whole new level of creamy, velvety richness. The warm spice from Ceylon cinnamon and a hint of ground ginger gives every bite a gentle, aromatic depth that feels indulgent without relying on any dairy or nightshades — a real win when so many classic mashed potato recipes are off the table. Drying the cooked potatoes over low heat before mashing is a small but brilliant step that keeps the final texture thick and luscious rather than watery. This dish comes together in under 30 minutes and serves four, making it an easy weeknight side that doesn't feel like a compromise at all. A scatter of fresh chives on top adds a pop of color and a mild oniony finish that rounds everything out beautifully. It pairs well with simply prepared proteins and roasted vegetables, or honestly just eaten straight from the bowl with a spoon.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- ½ cup full-fat coconut milk
- 2 tbsp coconut oil
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 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 the sweet potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
Drain the sweet potatoes through a colander and return them to the pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, until any remaining surface moisture has evaporated and the potatoes look dry.
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