This vanilla coconut whipped sweet potato dish is not your average casserole. Bring it to your Friendsgiving or set it side by side with the mashed potatoes on the family table. This isn't a competition so much as an excuse to eat alllllll the potatoes, amirite? Sound off below on whether you're a sweet potato or traditional mash kinda person.
2.5 pounds sweet potatoes
1/3 cup coconut milk
1 inch fresh ginger, grated
2 tablespoons maple syrup
1 tsp vanilla extract or vanilla paste
1 teaspoon sea salt
2 tablespoons Chefs Life Extra Virgin Olive Oil, plus extra for garnish
1/3 cup toasted coconut flakes
1/3 cup toasted macadamia nuts, chopped
to serve (optional): orange zest
Roast the potatoes at 400 for 1.5 hours. If you want to cheat, google how to microwave sweet potatoes, we aren't judging.
When the potatoes are soft inside and cool enough to handle, peel away the skin leaving only the flesh inside a large bowl.
Add in the vanilla, coconut milk, EVOO, maple syrup, salt and grated ginger.
Whisk by hand or cheat and put it in a mixer until all lumps are gone.
To serve, place whipped sweet potatoes into a bowl. Garnish with the toasted coconut flakes and macadamia nuts. Zest 1/2 an orange on top and drizzle with EVOO to finish.