Ingredients
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2 large sweet potatoes
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1/2 cup coconut milk, warmed
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1 tablespoon maple syrup
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1/4 teaspoon ground cinnamon
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1/4 teaspoon kosher salt
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Coconut flakes (optional, for topping)
Instructions
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Preheat the oven to 400°F (200°C).
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Prepare the sweet potatoes by poking several holes in them with a fork. Place them on a foil-lined baking sheet.
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Bake for about 1 hour, or until fork-tender. Allow them to cool slightly.
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Remove the skins — the peel should come off easily using your fingertips.
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Whip the mixture by placing the sweet potato flesh, warm coconut milk, maple syrup, cinnamon, and salt into a bowl.
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Beat with an electric mixer (or stand mixer) until smooth and fluffy.
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Serve warm, topped with coconut flakes if desired.
Notes
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Warm the coconut milk before mixing to help it blend smoothly.
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For extra flavor, add a pinch of nutmeg or vanilla extract.
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These can be made a day ahead and reheated gently on the stovetop or microwave.
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If you prefer a chunkier texture, mash instead of whipping.
