Best Mashed Sweet Potatoes With Coconut Milk Recipes

MASHED SWEET POTATOES WITH COCONUT MILK

Steps:

• Prick sweet potatoes with a fork in several places.
• Microwave on High until tender all the way to the center, 10 to 15 minutes.
• Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.
• When cool enough to handle, peel off and discard skin.
• Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher.
• Add coconut milk, ginger and salt; stir well.
• Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.

INSTANT POT® MASHED SWEET POTATOES

Steps:

• Combine sweet potatoes, coconut milk, vegetable broth, garlic, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove pot insert and place on a trivet.
• Mash sweet potatoes with butter in the pot insert using a potato masher and season with salt and pepper to taste.

FIERY SWEET POTATOES

Steps:

• Heat oven to 375 degrees. Bake potatoes on sheet pan until very soft, about 75 minutes. When cool enough to handle, peel and mash.
• In a small saucepan, heat coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
• At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil and bake 20 minutes. Uncover, dot with remaining butter and sugar and broil until brown and crusty, checking often to prevent scorching.