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Epicurious

Vegan Whipped Coconut Sweet Potatoes

Top view of vegan whipped coconut sweet potatoes topped with shredded coconut and a side of cranberry sauce.
Vegan Whipped Coconut Sweet PotatoesCatherine McCord
Cooks' Note

This recipe was originally published on Weelicious as "Vegan Whipped Coconut Sweet Potatoes".

Recipe information

  • Total Time

    1 hour

  • Yield

    Serves 4

Ingredients

2 large sweet potatoes
1/2 cup coconut milk, warmed
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Unsweetened coconut flakes, optional

Preparation

  1. Step 1

    Preheat oven to 400°F.

    Step 2

    Poke holes in the sweet potatoes and place on a foil lined baking sheet. Bake for 1 hour, or until fork tender. Allow to cool slightly.

    Step 3

    Peel the skin off the sweet potatoes. It will easily peel off using your fingertips.

    Step 4

    Place the sweet potato pulp, coconut milk, maple syrup, ground cinnamon and salt in a bowl and beat with an electric mixer, or in the bowl of a stand mixer, until thoroughly combined and fluffy.

    Step 5

    Sprinkle with coconut if desired.

TagsSweet PotatoPotatoRoot VegetableVegetableCoconut MilkSideDinnerVeganDairy FreeNut FreeGluten FreeVegetarian5 Ingredients or FewerEasyBakingElectric MixerFallWinterWeelicious

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