Description
A vibrant, creamy twist on classic mashed potatoes — purple sweet potatoes steamed and whipped with coconut milk, garlic, and thyme for a stunning, plant-based side dish.
Ingredients
2 lbs purple sweet potatoes
1/2 cup full-fat coconut milk
1 tbsp olive oil or vegan butter
2 garlic cloves, minced
1 tsp sea salt
Freshly cracked black pepper
1 tsp fresh thyme (optional)
Instructions
1. Peel the purple sweet potatoes and chop them into equal chunks.
2. Steam over simmering water for 20–25 minutes until fork-tender.
3. Warm the coconut milk, olive oil, and minced garlic in a small pan for 3–5 minutes.
4. Mash the warm potatoes in a bowl.
5. Pour in the warm coconut milk mixture and mash until smooth and fluffy.
6. Season with salt, pepper, and thyme. Fold gently.
7. Serve warm with a drizzle of olive oil or vegan butter.
Notes
• For extra flavor, infuse the coconut milk with shallots or herbs.
• Steam instead of boiling to keep the vivid color.
• Leftovers can be used in wraps or soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Steaming, Mashing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mashed purple sweet potato, vegan mashed potatoes, plant-based sides