I hope all my Canadian readers had a wonderful Thanksgiving! We had gorgeous, sunny weather here so the girls got to play outside every day. On Saturday, the girls had a fantastic time at the Dora the Explorer Live! stage show, and then we had Thanksgiving dinner over at my mother-in-law’s. The girls got to play with their Auntie Susie and Uncle Adrian, and I was happy to get a little snuggle time in with my new nephew.
For dinner we had the traditional turkey, stuffing (both gluten-free and gluten-filled), mashed potatoes, cauliflower and broccoli with cheese sauce, and my mother-in-law’s famous cranberry salad. I brought our favourite alternative to carb-heavy mashed potatoes: coconut mashed sweet potatoes. This kind of sounds like I mashed the sweet potatoes with a coconut, but it’s not quite that interesting.
These sweet potatoes are so much healthier for you, plus they’re dairy free because they’re made with coconut milk instead of cow milk or butter.
Peel 3 pounds of sweet potatoes (about 6-7 medium sweet potatoes) and cut them up into large pieces. Boil the sweet potatoes until fork tender then drain off the water. Add about three quarters of a cup of full fat coconut milk and mash the sweet potatoes until smooth. Add more coconut milk as needed until you get the texture you want. Mix in about half a cup of coconut flakes.
Sweet potatoes are plenty sweet as is, but for a holiday treat, you can add half a cup (or more) of maple syrup and sweeten to taste.
This is a such a simple and delicious recipe, great for everyday or holiday meals. Both of my girls love this side dish and always go back for seconds.
- 3 pounds sweet potatoes
- 3/4 cup coconut milk
- 1/2 cup coconut flakes
- 1/2 cup maple syrup (optional)
- Peel and cube sweet potatoes. Boil until fork tender then drain.
- Add coconut milk and mash sweet potatoes until smooth. Add more coconut milk as needed to achieve desired texture. Add coconut flakes and mix well.
- Mix in optional maple syrup for extra sweetness if desired.