Savory mashed sweet potatoes are the easy ultimate holiday side dish, providing a sweet yet savory twist on classic mashed potatoes. This recipe calls for coconut milk, garlic, and aromatic spices, giving it a balanced flavor profile that pairs well with any main dish. Plus, it’s ready in 30 minutes, and is dairy-free, gluten-free, and it can be vegan!
Table of Contents
- 1 Why You’ll Love These Savory Mashed Sweet Potatoes
- 2 Mashed Sweet Potatoes Recipe
- 3 Ingredients and Substitutions
- 4 Step-by-Step Instructions
- 5 Sweet Potatoes vs. Yams
- 6 Chef's Tips for Making the Best Sweet Potato Mash
- 7 Variations
- 8 What to Serve with These Easy Mashed Sweet Potatoes
- 9 FAQS
- 10 How to Store
- 11 More Sweet Potato Recipes
- 12 Best Savory Mashed Sweet Potatoes
Why You’ll Love These Savory Mashed Sweet Potatoes
- Creamy: With the addition of coconut milk, these mashed sweet potatoes boast a smooth and luscious texture that melts in your mouth.
- Customizable: Since it’s already made with coconut milk, you can easily tweak this recipe for vegan dinner guests! Just omit the bacon and use vegetable bouillon.
- Nutritious: This sweet potato mash is full of vitamins, fiber, and antioxidants, making it not only delicious but also good for you!
- Quick preparation: With about 15 minutes of cooking time, this low-fuss side dish is perfect for both weeknights and special occasions.
Mashed Sweet Potatoes Recipe
If you are looking for a quick side dish for Thanksgiving infused with unique flavors, this savory mashed sweet potatoes with coconut milk, bacon, and cilantro is for you! It comes together in about 35 minutes and packs a ton of flavor. Plus, it is both gluten-free and dairy-free!
Many holiday sweet potato recipes call for ingredients like marshmallows, brown sugar, and candied pecans. While these additions all have their place, this recipe shows just how easy it is to use a sweet ingredient in a savory dish.
The best part about this recipe is how simple it is to prepare! All you have to do is boil the sweet potatoes, mash them, and add coconut milk and seasonings. You probably already have most of the ingredients in your pantry!
I know that Americans tend to use sweet potatoes in sweet preparations or traditional candied sweet potato casseroles with pecans and marshmallows. And regular mashed potatoes are the most popular holiday side dish.
Although most Brazilians use milk in their mashed sweet potatoes, I use coconut milk in mine. I am from the Northeast region where coconut milk is abundant and ever-present at our tables.
If you are not a fan of coconut milk, no worries-- although you might be surprised by how mild its taste is, you can replace it with milk, if desired. You can also substitute parsley instead of cilantro if you prefer.
Ingredients and Substitutions
To make this savory mashed sweet potatoes, you’ll need:
- 3 pounds sweet potatoes, peeled and cut into 1-inch pieces (or sliced into rounds) – NOTE: They will cook faster if you cut them into small pieces!
- 3⁄4 cup canned coconut milk, heated (If you prefer, you may use bottled almond milk, cashew milk, or regular dairy milk, but you may have to reduce the amount of milk so the mash won’t be runny).
- 1½ tablespoons garlic powder (Garlic paste can bring a more potent garlic flavor to the dish so reduce its amount).
- 1 tablespoon Knorr chicken flavor bouillon powder (or vegetable bouillon for a vegan version)
- 1 pinch of freshly ground nutmeg (Cinnamon or allspice will also work).
- 3⁄4 cup fully cooked smoked bacon, cut into small pieces and lightly sautéed (omit it to make it vegan) – Other options: Vegan bacon, pancetta, or turkey bacon.
- Salt and black ground pepper to taste (The bouillon already contains a lot of sodium. So you may need to add just a dash of salt)
- 1⁄2 cup fresh cilantro, chopped (Or parsley or green onions). If not using bacon, 1-2 tablespoons of pepitas make a great topping.
Step-by-Step Instructions
1. Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in a colander for 2-5 minutes.
2. Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until the mixture is homogeneous and creamy.
3. Add the garlic and bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well. Before serving, stir in the chopped cilantro. Alternatively, you may top it with pepitas (but in this case omit the bacon).
Sweet Potatoes vs. Yams
While often used interchangeably in both grocery stores and recipes, sweet potatoes, and yams are not the same root vegetable! Here are the main differences:
- Sweet potatoes: Native to Central and South America, sweet potatoes come in two main varieties — one with a beige skin and white interior and the other with a brown skin and orange interior. They have a smooth texture and a sweet, creamy taste, especially when mashed.
- Yams: Originating in Africa and Asia, yams have rough, bark-like skin and can range in size from small to very large. Their flesh can vary from white or yellow to purple or pink. Texture-wise, yams are starchier and drier than sweet potatoes. They are not good for mashing!
Chef's Tips for Making the Best Sweet Potato Mash
- When cutting your sweet potatoes, aim for consistent sizes. This prevents some pieces from becoming mushy while others remain undercooked.
- Begin boiling your sweet potatoes in cold water, not hot! This also aids in even cooking.
- After boiling, let the sweet potatoes drain and sit for a few minutes. This helps in achieving a fluffier mash as the excess moisture evaporates.
- Mash the sweet potatoes while they're still hot. This results in a smoother, creamier texture as the starches are easier to work with at this point.
- For a smoother consistency, use a potato ricer. For a more rustic texture, a hand masher works perfectly.
- When adding coconut milk, stir slowly to achieve the desired consistency. Over-mixing can make your mashed sweet potatoes gluey.
- Room temperature or slightly warm coconut milk will blend more seamlessly with hot potatoes than cold milk.
- Add the cilantro just before serving to preserve its fresh flavor and vibrant color.
Variations
- With brown sugar: For a sweeter version, add 2-3 tablespoons of brown sugar while mashing. This caramel note complements the natural sweetness of the potatoes and adds depth. Make sure to skip the bouillon!
- Without milk: If you want to omit the milk, simply mash the potatoes with a little reserved cooking water, a dollop of (vegan) butter, or olive oil for a lighter texture.
- Healthy: For a health-conscious version, try using low-fat cream cheese in place of coconut milk. Opt for turkey bacon or omit the bacon altogether, and ensure you're using low-sodium bouillon or broth.
What to Serve with These Easy Mashed Sweet Potatoes
Enjoy your mashed sweet potatoes recipe with other holiday dishes like these:
- Air Fryer Brussel Sprouts
- Roast Turkey
- Instant Pot Turkey Breast
- Air Fryer Asparagus
- Shaved Brussels Sprout Salad
- Butternut Squash Salad
- Keto Cranberry Sauce
- Gluten-Free Turkey Gravy
- Smoked Turkey Legs
- Slow Cooker Ham Recipe
- Honey Glazed Ham
FAQS
Yes, this mashed sweet potato recipe is dairy-free since it uses coconut milk instead of traditional dairy-based milk.
Yes, you can make this recipe for mashed sweet potatoes ahead of time. As mentioned in the recipe notes, it can be covered and refrigerated for up to 3 days. Just be sure to reheat and add the chopped cilantro right before serving.
No, the original recipe is not vegan because it includes bacon and chicken bouillon. However, it can easily be adapted to be vegan by omitting the bacon and using vegetable bouillon.
While it's a personal preference, peeling sweet potatoes before boiling ensures a smooth, creamy texture in the final mashed product without any chunks of skin. But for a more nutritious dish, peel the sweet potatoes after cooking them.
Absolutely! Mashed sweet potatoes are rich in fiber, vitamins, and antioxidants, making this dish nutritious and delicious.
Yes, sweet potato skin is edible and packed with nutrients. However, if you prefer a smoother mash, you might want to peel them before cooking.
Boiling sweet potatoes with the skin on them can help retain more of their nutrients and flavor. The skin also acts as a barrier, preventing the potatoes from absorbing too much water and becoming soggy.
Yes, you should rinse sweet potatoes to remove any dirt or debris before cooking, especially if you're considering leaving the skin on.
Diabetics can enjoy savory mashed sweet potatoes. Sweet potatoes have a lower glycemic index than regular potatoes and are packed with nutrients. However, like everything, this dish is best enjoyed in moderation. If you are unsure about your exact dietary needs, it's always best to consult with a healthcare professional regarding food choices.
How to Store
- Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat just before serving and add the chopped cilantro.
- Freezer: The fat from the canned coconut milk will protect your mash from freeze burns while keeping creamy after freezing. The best way to freeze leftovers is to let them cool completely and then, store in a freezer-safe container or a freezer-sealable bag. Make sure to squeeze the bag to remove as much air out of the bag as possible. Freeze it for up to 2 months.
- Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.
More Sweet Potato Recipes
- Sweet Potato Pound Cake
- Sweet Potatoes Cupcakes
- Southern Sweet Potato Pie
- Sweet Potato Brownies
- Sweet Potato Soup
- No Bake Sweet Potato Flan
- Sweet Potato Crème Brulee
- Sweet Potato Casserole
PIN AND ENJOY!
Best Savory Mashed Sweet Potatoes
Equipment
- 1 large pot
- 1 Colander
- 1 potato masher
Ingredients
- 3 pounds sweet potatoes peeled and cut into 1-inch pieces (or sliced into rounds) – NOTE: They will cook faster if you cut them into small pieces!
- ¾ cup canned coconut milk heated (If you prefer, you may use bottled almond milk, cashew milk, or regular dairy milk, but you may have to reduce the amount of milk so the mash won’t be runny).
- 1½ tablespoons garlic powder Garlic paste can bring a more potent garlic flavor to the dish so reduce its amount.
- 1 tablespoon Knorr chicken flavor bouillon powder or vegetable bouillon for a vegan version
- 1 pinch of freshly ground nutmeg Cinnamon or allspice will also work.
- ¾ cup fully cooked smoked bacon cut into small pieces and lightly sautéed (omit it to make it vegan) – Other options: Vegan bacon, pancetta, or turkey bacon.
- Salt and black ground pepper to taste The bouillon already contains a lot of sodium. So you may need to add just a dash of salt
- ½ cup fresh cilantro chopped (Or parsley or green onions). If not using bacon, 1-2 tablespoons of pepitas make a great topping.
Instructions
- Boil sweet potatoes in a large pot of cold salted water until very tender (about 15 minutes). Drain. Let stand in a colander for 2-5 minutes.
- Purée sweet potatoes with a potato ricer or masher; then, stir in the coconut milk until the mixture is homogeneous and creamy.
- Add the garlic and bouillon powder, nutmeg, sauteed bacon, salt and pepper; stir well. Before serving, stir in the chopped cilantro. Alternatively, you may top it with pepitas (but in this case omit the bacon).
Recipe Notes
- Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat just before serving and add the chopped cilantro.
- Freezer: The fat from the canned coconut milk will protect your mash from freeze burns while keeping creamy after freezing. The best way to freeze leftovers is to let them cool completely and then, store them in a freezer-safe container or a freezer-sealable bag. Make sure to squeeze the bag to remove as much air out of the bag as possible. Freeze it for up to 2 months.
- Thawing: Defrost mashed sweet potatoes in the fridge and reheat before eating. If needed, add a splash of milk.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This post was first published on November 12, 2013.
mimi says
carrots! I never have thought of this. thanks so much!
Laura King says
Thank you for sharing this fabulous recipe...even though I thoroughly enjoy attending your classes 🙂
I'm excited to have a new recipe to take home to my family for Thanksgiving!! I can't wait to try it, I'm certain it will be delicious!
Denise Browning says
Laura: Thank you so much...I hope you and your family enjoy this dish which it is a favorite of mine!
Dedy@Dentist Chef says
Lovin mashed sweet potato !
especially the japanese bright purple ones, made a fancy plating
i guess a little of parmesan will made this just perfet for my licking!
Denise Browning says
You can certainly use the purple sweet potatoes in this recipe.
Mi Vida en un Dulce says
We used to make mashed sweet potato for Christmas, Love it.
Denise Browning says
It is one of my favorite sides too, Nydia!
Deb says
What a marvelous Thanksgiving side! I can envision this scrumptious mashed sweet potato recipe with roast chicken or a pork loin, the pairing of flavors is luscious!
Denise Browning says
Thanks, Deb! Wishing you a wonderful Thanksgiving!
Abbe@This is How I Cook says
Love sweet potatoes with bacon. Adding the coconut milk makes this become heavenly!
Denise Browning says
Thanks, Abbe! see ya soon.
Abbe @ Abbe's Cooking Antics says
Denise, this looks like food to drop your face in! You can never have enough sweet potatoes, it's the best comfort food there is 🙂
Denise Browning says
Thanks, Abbe!
Kiran @ KiranTarun.com says
LOVE mashed sweet taters with coconut. Just so tropical!!
Denise Browning says
Yes, very Brazilian... 🙂
francesca says
potatoes, bacon, cilantro and sweet cocos!? this combination sounds wonderful.
Denise Browning says
I am glad that you like this combination, Francesca!
Sugar et al says
How generous of you to share such a lovely recipe! It definitely sounds and looks incredible. I can't wait to get hold of some sweet potatoes.
Denise Browning says
Thanks, my dear Sonali! Totally my pleasure!
Liz says
Mmmmm....this sounds like a delicious way to eat sweet potatoes! And everything is better with a little bacon 🙂
Denise Browning says
🙂 I agree with you, Liz! Everything is better with bacon!!!
john@kitchenriffs says
Fun recipe! I mainly use sweet potatoes in savory recipes, and love to mash them. I've included bacon before, but never coconut milk. Love the idea! Thanks so much.
Denise Browning says
Thanks, John! The coconut milk gives a mild yet nice flavor to the dish.
Ash-foodfashionparty says
Yes, can't believe Thanksgiving is right around. This would make for such a lovely side, the coconut milk sounds delicious in the recipe. I love cilantro.
A great dish Denise. Hope you are doing well girl.
Denise Browning says
Thanks, Ash! Yes, I have recovered from my sickness.
sallybr says
Another big winner in my book!
We love sweet potatoes, and you are right, would be a great side dish for Thanksgiving!
Denise Browning says
Thanks, Sally! At my table as well.
Daniela says
Love the sweet salty combination in these mashed potatoes recipe with a twist..
Looks and sounds delicious!
Denise Browning says
Thanks, Daniela!
The Café Sucre Farine says
Thank you for sharing this treasure Denise, it sounds wonderful. I love the idea of using coconut milk, that's just brilliant!
Denise Browning says
Hi, Chris! Thank you! My pleasure!
Julia | JuliasAlbum.com says
Denise, what a comfort food! I love using sweet potatoes in savory recipes as well, in fact that's how I mostly use them. And bacon! It makes everything just so much better! 🙂
Denise Browning says
Thanks, Julia!!!! This mashed sweet potato dish is my favorite -- and my students' as well!!!
Coffee and Crumpets says
Makes a great change from the usual Thanksgiving sides! Of course, my hubby won't let me take out the sweet potato casserole, but I can make this too (minus the bacon :))
Looks fabulous!
Nazneen
Denise Browning says
Thanks, Nazneen! Enjoy!
Lail | With A Spin says
This mashed sweet potato sounds absolutely delicious, Denise. This is brilliant. I will have to minus the bacon, but loving everything else. Will be trying soon.
Denise Browning says
Thanks, Lail! For those who don't eat pork, just skip the bacon.
Shema | LifeScoops says
Love side for the Thanksgiving table!!
Denise Browning says
Thanks, Shema! I have eaten and eaten this dish and never get tired of it...