Garlic Mashed Sweet Potatoes with Coconut Milk and Cilantro
A creamy, dairy-free mash with a bright herbal finish and a hint of heat
Why This Recipe Works
Swapping dairy for coconut milk creates a rich, velvety texture that highlights the natural sweetness of the potatoes. The raw garlic and red pepper flakes provide a sharp, spicy counterpoint that keeps the dish balanced.
Instructions
Place the sweet potatoes in a large saucepan and cover with cold water by about an inch. Add salt and bring to a boil over high heat.
Reduce the heat to medium-low and simmer until the potatoes are completely tender when pierced with a fork, 15 to 20 minutes.
Drain the potatoes thoroughly in a colander and return them to the warm pot. Set the pot over low heat for about a minute, shaking the pan occasionally, to evaporate any remaining moisture so the mash isn't watery.
Add the coconut milk, garlic, and red pepper flakes to the pot. Mash the mixture with a potato masher until smooth, or leave a few chunks if you prefer a rustic texture.
Stir in the cilantro and season with additional salt to taste. Serve hot, while the garlic is still aromatic.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
