Regardless of whether you are avoiding grain-based carbohydrates or just want to try something new, these sweet potatoes will likely turn into a favorite base upon which to nestle roasted fish or chicken or to ladle thick beef stews. They’re easy to make in large or small quantities, reheat well, and should go on your list of things to make in the upcoming months when your tired old root vegetable routine needs a flavorful kick in the pants. I prefer to use purple Japanese sweet potatoes, but regular orange sweet potatoes, garnet yams, and jewel yams will work, too.
A note on coconut milk: PLEASE PLEASE PLEASE do not be tempted to use light coconut milk. The ingredient list should have two items: coconut and water. Avoid gums, stabilizers, and thickeners, as they interfere with flavor and texture, and are generally not great for you.
To mash these, you can totally use a fork, but a potato masher makes it much easier.
Coconut Lime Mashed Japanese Purple Sweet Potatoes
3 lbs Japanese purple sweet potatoes (or other sweet potatoes), about 3 large
3/4- 1 1/2 cups full-fat coconut milk
Salt, to taste
1. Preheat the oven to 400 degrees. Place the sweet potatoes on a rimmed baking sheet and place in the oven. Roast until fork tender and some sticky juices are seeping from the potatoes. The time it takes to achieve this will vary greatly depending on the size of your potatoes. My large ones usually take between 75-90 minutes.
2. Remove the potatoes from the oven and let cool enough until you can handle them with your hands (or, if you’re me, disregard all sense of care for your fingers and move right into the next step). Slice the potatoes open and scoop the flesh into a large bowl.
3. Pour 3/4 cups coconut milk over the potatoes and mash. Add more coconut milk and continue mashing until the potatoes have reached your desired consistency. Add lime juice and salt, to taste. Serve as a side dish or as a base for roasted chicken, fish, pot roast, steak…