2 ratings

Mashed Sweet Potatoes with Coconut Milk and Chives

Add a twist to your mashed potatoes
Courtesy of Chicago Tribune

Sweet potatoes stand-in for the usual suspects in this Thanksgiving dinner mash flavored with coconut milk for a rich, tropical and nondairy texture enhancer.

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune

Ready in
45 m
20 m
(prepare time)
25 m
(cook time)
Calories Per Serving


  • 5 medium sweet potatoes, about 3 pounds total
  • 1 Teaspoon salt
  • 1/2 Cup canned unsweetened coconut milk
  • 1/2 Teaspoon freshly ground black pepper
  • 1/4 Cup chopped fresh chives or green onion tops


Peel potatoes and cut in half. Cut each half into 4 even pieces.

Put into a large pot and add cold water to cover by 1 inch. Add salt. Heat to a boil over high heat.

Reduce heat to medium and simmer, partly covered, until potatoes are fork-tender, about 20 minutes. Drain well; return potatoes to the pot.

Set the pot over the lowest heat possible.

Make a well in the center of the potatoes; pour the coconut milk into it.

Use a potato masher to mix the milk into the potatoes until the mixture is nearly smooth (some chunks are nice). Remove from heat; stir in pepper and chives.

Taste and adjust salt as desired. Serve hot. (This recipe reheats well in the microwave.)