Looking for a satisfying and nourishing side dish? Try these mashed sweet potatoes made with creamy coconut milk. This recipe is vegan, paleo friendly, oil-free, and full of flavor.

vegan oil-free coconut milk mashed sweet potatoes in a wood bowl

Nourishing Mashed Sweet Potatoes

Sweet potatoes are so satisfying, no matter how they are prepared, so it’s a sweet benefit that they also happen to be nutritional powerhouses, chock full of vitamin A, vitamin C, potassium and manganese.

These silken mashed sweet potatoes made with coconut milk accentuate the natural flavor of sweet potatoes while maintaining all of the nourishing goodness. Accented with a touch of maple syrup, vanilla and cardamom, they are sure to become one of your go-to sweet potato dishes.

Recipe Benefits

Vegan (egg-free, dairy-free)
Paleo friendly
Oil-free (no added oils or butter)
Five ingredients (plus salt & pepper, to taste)
Straightforward to prepare
Gluten-free

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Sweet potatoes (about 3 to 4 medium sweet potatoes)
Coconut milk (full-fat canned coconut milk)
Maple syrup
Vanilla extract
Ground cardamom
Salt & pepper
- Optional: chopped toasted nuts or seeds, such as pecans, walnuts, or green pumpkin seeds (pepitas)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Bring a large pot of water to a boil over high heat. Add the sweet potatoes, return to boiling and cook until soft and tender, about 10 to 15 minutes.
Drain the sweet potatoes in a colander over the sink, reserving 1 cup (237 mL) of the cooking liquid.
Place the drained sweet potatoes in a large mixing bowl. Add the coconut milk, maple syrup, vanilla, cardamom, salt and pepper.
Using a handheld potato masher or a handheld electric mixer (set on medium-low speed), mash or beat the sweet potatoes until smooth and all of the ingredients are combined. If needed, stir in some of the reserved cooking water, to thin and smooth the potatoes.
Taste the sweet potatoes and adjust the seasonings as desired. Sprinkle with the suggested nuts or seeds, as desired.

coconut milk mashed sweet potatoes in a wood bowl

Storage & Reheating Guidelines

Store the leftover mashed sweet potatoes in an airtight container in the refrigerator / fridge. Rewarm the sweet potatoes in a saucepan set over low heat, stirring often.

Variations

I am crazy about the trio of sweet potatoes, coconut milk and cardamom, but you can change the milk and seasonings according to your preferences. For example:

Coconut Milk Alternatives:Use an equal amount of another nondairy milk, such as oat milk, almond milk, soy milk, cashew milk or hemp milk. For a lower calorie dish, swap the full fat coconut milk for lite coconut milk.
Spice Alternatives:Replace the ground cardamom with an equal amount of ground ginger, ground cinnamon, ground allspice, or pumpkin pie spice blend. You can also add a bit of kick by adding a pinch of cayenne pepper.
Vanilla Alternatives:An equal amount of natural rum extract or natural brandy extract can be used in place of the vanilla extract. Or consider adding (in place of, or in addition to the vanilla) a tablespoon of freshly squeed lime juice and a teaspoon of finely grated lime zest.

overhead shot of mashed sweet potatoes made with coconut milk

Mashed Sweet Potatoes with Coconut Milk (Vegan, Oil-Free, Paleo)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients

2 pounds sweet potatoes peeled, cut into 1 inch (2.5 cm) cubes
1/2 cup coconut milk (full-fat, from a can)
1 tablespoon maple syrup more or less, to taste
1 teaspoon vanilla extract
3/4 teaspoon ground cardamom
1/4 teaspoon salt more or less, to taste
1/8 teaspoon ground black pepper
Optional toppings: toasted chopped walnuts, pecans or green pumpkin seeds ( pepitas )

Method

Bring a large pot of water to a boil over high heat. Add sweet potatoes, return to boiling and cook until soft, about 10 minutes.
Drain the sweet potatoes, reserving 1 cup of the cooking liquid.
Place the sweet potatoes in a large mixing bowl . Add the coconut milk, maple syrup , vanilla, cardamom, salt and pepper.
Using a hand masher or an electric hand mixer (set on medium-low speed), mash or beat the sweet potatoes until smooth and all of the ingredients are combined. Add some of the reserved cooking water, as needed, to thin and smooth the sweet potatoes.
Taste the sweet potatoes and adjust the seasoning as desired. Sprinkle with the suggested nuts or seeds, as desired. Serve warm.

Notes

Storage & Reheating: Store the leftover mashed sweet potatoes in an airtight container in the refrigerator / fridge. Rewarm the sweet potatoes in a saucepan set over low heat, stirring often. Variations Coconut Milk Alternatives: Use an equal amount of another nondairy milk, such as oat milk, almond milk, soy milk, cashew milk or hemp milk. For a lower calorie dish, swap the full fat coconut milk for lite coconut milk. Spice Alternatives: Replace the ground cardamom with an equal amount of ground ginger, ground cinnamon, ground allspice, or pumpkin pie spice blend. You can also add a bit of kick by adding a pinch of cayenne pepper. Vanilla Alternatives: An equal amount of natural rum extract or natural brandy extract can be used in place of the vanilla extract . Or consider adding (in place of, or in addition to the vanilla) a tablespoon of freshly squeed lime juice and a teaspoon of finely grated lime zest.