Ingredients

The following ingredients have 4 Servings
  • 2 to 2 1/2 pounds sweet potatoes (about 4 to 5 medium)
  • 1/2 cup coconut milk (or whole milk or cream)
  • 2 to 3 tablespoons packed brown sugar
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
  • Ground cinnamon, to taste
  • Kosher salt, to taste
  • Chopped fresh parsley leaves or coconut flakes, for garnish (optional)

Instruction

  • Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil.
  • Pierce the sweet potatoes a few times with a sharp knife. Place them on the baking sheet and roast until tender and a knife easily pricks through, 45 minutes to 1 hour. Set aside to cool until cool enough to handle.
  • Halve the potatoes lengthwise, scoop of the flesh, and run the flesh through a potato ricer or food mill into a large bowl.
  • Meanwhile, combine the coconut milk, brown sugar, butter, vanilla bean paste, a few dashes of cinnamon, and a generous pinch of salt in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted and sugar dissolved. Reduce the heat to low and keep warm.
  • Add the warmed milk mixture, a few tablespoons at a time, into the potatoes, and beat with an electric mixer on high speed until smooth and fluffy. (You may not use all of the milk mixture.)
  • Taste and adjust seasonings, adding more sugar, cinnamon, or salt as needed. Serve immediately. Garnish with the parsley or coconut flakes if using.