We found this recipe in “Bi-Rite Market’s Eat Good Food” cookbook, which was gifted to us years ago by good friends. The original recipe isn’t vegan, but other than that, we didn’t make any changes. We made this thinking it would be a good side dish, but it turns out that with a scoop of rice and side of vegetables, it can easily be a main dish. It’s a great combo of sweet from the potatoes and coconut, and spicy from the curry powder and cayenne.
Curried Coconut Sweet Potato Mash
- 2 1/2 lb sweet potatoes 3-4 large
- 1/4 cup coconut oil
- 1 tbsp mild curry powder
- 1/4 tsp ground cinnamon
- 1 pinch cayenne pepper
- 3/4 cup coconut milk unsweetened
- Kosher salt to taste
- 1 tsp freshly squeezed lemon juice
- 6 tbsp unsweetened coconut flakes toasted (optional)
- Prep the potatoes: scrub and peel the potatoes, and then cut them into 1 1/2 in chunks.
- Steam the potatoes using a steamer basket for 15-20 minutes, until they're completely tender when pierced with a fork. Set them aside away from the heat.
- Place a large pot over medium heat add the coconut oil, curry, cinnamon, and cayenne. Stir constantly for about 2 minutes; add the coconut milk and 1 1/2 teaspoons of salt. Bring to a simmer and cook for another minute until the mixture thickens.
- Remove pot from the heat and stir in the lemon juice. Add the potatoes to the pot and mash until the ingredients are blended and the potatoes smooth. Leave a few chunks for texture.
- Taste and add more lemon juice or water to adjust, as necessary. Serve hot with a tablespoon of coconut flakes sprinkled over the top, and enjoy!