Mashed potatoes are great. But who’s to say it always has to be regular potatoes, and regular (plant-based) milk that are used to make them? This exotic Spicy Coconut Sweet Potato Mash tastes sweet, spicy, and a little sour at the same time. The flavors complement the sweetness of the sweet potatoes really well. It’s like a little explosion of taste in your mouth! And an explosion of color on your plate, too, with all that orange brightness.
And it’s easy to make, too, because it all goes into one pot. First, you sauté a little ginger and garlic. Then the sweet potatoes are cooked with coconut milk and water in the same pot, before the rest of the ingredients are added in the end just before mashing.
A note on the amount of liquid used to cook the potatoes: It will seem like it is not enough liquid, but the liquid expands as it comes to a boil while the sweet potatoes shrink at the same time. By stirring often, the sweet potatoes will still be all done after around half an hour. You could add more liquid, but since it is not drained at the end, you would end up with a mash that is more runny than you might like. I find it’s enough liquid if it doesn’t reach the top of the sweet potatoes by a few centimeters. Don’t fret if you accidentally added too much liquid, though – you can simply drain some of it when the potatoes are done.
This side dish goes great with tangerine (or orange, lemon, whatever) baked tofu and some veggies or greens.
Spicy Coconut Sweet Potato Mash
makes 2 – 3 servings
- 1 tablespoon coconut oil
- 1 garlic clove, minced
- 2 cm piece fresh ginger, minced
- 2 medium sweet potatoes, or 625 g*
- 200 ml coconut milk
- 75 – 100 ml water
- pinch to 1/4 teaspoon of spicy chili powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon turmeric
- 1/2 teaspoon salt or to taste
- freshly ground pepper
- 2 tablespoons fresh lime juice (juice of 1/2 lime)
- 1 teaspoon maple syrup
*measure for best results, as sweet potatoes can vary in size quite a bit
- Peel the sweet potatoes and cut them into pieces of about 1.5 cm.
- Heat the oil in a pot, add ginger and garlic. Stir on low heat for about 30 seconds before adding the sweet potatoes.
- Add coconut milk and water. Start with 75 ml. No need to worry about the veggies not being covered by a centimeter or two. If the liquid is very low, add the 25 extra milliliters. Bring to a boil, then turn the heat on low and put the lid back on. Let simmer for about 30 minutes, stirring from time to time to make sure all the sweet potatoes are cooked thoroughly. Once the sweet potatoes are tender, turn off the heat.
- Add chili powder, cinnamon, turmeric, salt, peppers, lime juice, and maple syrup. Mix well with a potato masher.
- Taste for salt and spiciness.