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Coconut Mashed Sweet Potatoes

Sweet potatoes and coconut milk are a match made in flavor heaven. The flecks of lemongrass are a nice surprise. —Rachel Dueker, Gervais, OR
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings


  • 5 large sweet potatoes (about 4 pounds), peeled and cubed
  • 1-1/4 cups light coconut milk
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup unsweetened apple juice
  • 2 teaspoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon dried lemongrass
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. Drain; mash with coconut milk, broth, juice and butter. Stir in remaining ingredients.
Nutrition Facts
3/4 cup: 152 calories, 3g fat (2g saturated fat), 2mg cholesterol, 178mg sodium, 29g carbohydrate (14g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 starch.

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