Mmmm, coconut cream sweet potato mash…
You know that feeling when you eat sweet potato mash and you know what to expect? Yes, the usual sweet potato flavor with cinnamon or nutmeg. Not too bad, but wouldn’t it be nice if it tasted buttery too?
We’ve been told for so long that butter isn’t healthy, that you can barely taste the butter in the usual sweet potato mash. I say there’s something even better!
What if you grab a forkful of sweet potato mash this Thanksgiving and your taste buds jump! It’s an unexpected flavor. Your mouth waters as you swirl the sweet potato mash to savor it.
Best of all, if you’ve joined the food revolution and believe that high fat low carb is the way to go, then you’re really gonna love this recipe.
Well, it depends. If you’re following a strict keto diet even on Thanksgiving and you have very limited carb rations, you can have a tiny bit. I’m telling you, at least try it, you’ll be happy you did.
If like me, you eat low carb high fat but don’t go as low as 5-10% carbs a day, then it’s on! You’ll feel like you belong at the dinner table, eating what everybody else is eating, guilt-free. I suggest you don’t eat the whole bowl for the guilt-free part of the event.
PERFECT SIDE DISH BEYOND THE HOLIDAYS
I started making this coconut cream sweet potato mash when my husband and I moved to Seattle in 2017. I needed to get a little more creative with dinner because I was home and able to cook every day. When we were both working, one of us often picked dinner up on the way home. No bueno.
When Jeremy tasted it, he loved it! Couldn’t stop talking about it. He wanted it at least once a week. And enough to take to work the next day.
When we have guests over, it’s the go-to side dish, unless we’ve already made it for them. But even then, sometimes an encore is requested, so we make it anyway. Jeremy’s parents came to visit last August and his mom had one request. She called me about two weeks before to ask for coconut cream sweet potato mash with mustard chicken.
I’m blessed to have an amazing mother-in-law. So, of course, I was very happy to make the dinner she had requested.
REASONS TO LOVE THIS RECIPE
You’ll have plenty of reasons to love this recipe. Here are a few:
- Real Food – Eat nonprocessed natural foods and you’ll enjoy more holidays with the family. Code for: it’s been known to help you live longer. ? Just kidding! Not this particular coconut cream sweet potato mash, but eating real foods will make you healthier.
- You can eat what everybody else is eating at the table, enjoy it just as much, and not feel guilty after dinner.
- Sweet potatoes are more than delicious, they’re full of fiber, antioxidants (beta-carotene), B vitamins, and vitamin C. Perfect for you and the fam. You’ll see, they’ll love this recipe too.
- You can make it so quickly that you’ll have prep time for all other Thanksgiving meal dishes with no rush.
- It only takes 4 ingredients to make. Easy peasy!
Okay, I won’t keep you waiting any longer, here’s the recipe:
MOUTHWATERING COCONUT CREAM SWEET POTATO MASH
This coconut cream sweet potato mash is perfect for holiday meals and can easily become a dinner favorite for the family.
2 medium sweet potatoes
¼ cup cold coconut cream or milk
2 tbsp butter
Salt to taste
Cinnamon, nutmeg, or other spices optional
Boil water. Peel sweet potato, cut it into cubes and boil until cooked and soft. Approximately 15-20 minutes, depending on the size of the cubes. Cut them small to boil faster.
Once cooked, remove from the stove top, drain fully, place in a bowl, and mash. While mashing, add coconut cream, butter, and salt to taste. Mix well.
Add cinnamon, nutmeg, other spices, coconut cream, or butter as optional toppings.
Serve and enjoy for the holidays and all year long!
INGREDIENTS AND TOOLS USED WITH THIS RECIPE
BEFORE YOU GO
- Comment below to let me know what your favorite sweet potato side dish is. Then…
- Pin this recipe and share it with your friends who love a good sweet potato dish.
- 2 cups water
- 2 large organic sweet potatoes
- 1/3 cup coconut cream
- 2 tbsp salted grass-fed butter
- salt to taste
- cinnamon to taste optional
- nutmeg to taste optional
Boil water in a medium saucepan.
Peel sweet potatoes, cut it into cubes and boil until cooked and soft. Approximately 15-20 minutes, depending on the size of the cubes. Cut them small to boil faster.
Once cooked, remove from the stove top, drain fully, place in a bowl.
Mash sweet potatoes. As you mash, add coconut cream, butter, and salt to taste. Mix well.
Add cinnamon or nutmeg to taste, as optional spices.