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Photo for - Island Coconut & Sweet Potato Mash

Island Coconut & Sweet Potato Mash

Jazz up a weeknight dinner with this sweet and savoury side-dish. Instead of marshmallows, coconut whipped cream is the surprise ingredient to make the sweet potatoes light and fluffy.

  • Yields: 4 servings (or 2 cups/500 mL)
  • Preparation: 34 minutes

Ingredients

  • 3 sweet potatoes, (about 2lb/1kg)
  • 1 cup (250mL) GAY LEA - Real Coconut Whipped Cream
  • 1/4 tsp (1mL) ground cinnamon
  • 1/2 tsp (2mL) salt
  • 1 tsp (5mL) ground cumin
  • 1 green onion, finely chopped
  • 1 lime, juiced

Instructions

  1. Pierce sweet potatoes several times with a fork or paring knife. Microwave on high for 10 to 12 minutes or until very soft. Cool just until easy to handle
  2. Scrape potato flesh from skins into a bowl; discard skins. Mash well with a fork. Stir in lime juice, onion, cumin, salt, cinnamon and pepper. Fold coconut whipped cream into sweet potato mixture until combined. Serve immediately.
  • Sweet potatoes can be cooked ahead and rewarmed before mixing with remaining ingredients.
  • Garnish with toasted coconut.

Ingredients

  • 3 sweet potatoes, (about 2lb/1kg)
  • 1 cup (250mL) GAY LEA - Real Coconut Whipped Cream
  • 1/4 tsp (1mL) ground cinnamon
  • 1/2 tsp (2mL) salt
  • 1 tsp (5mL) ground cumin
  • 1 green onion, finely chopped
  • 1 lime, juiced