What is sweeter than a sweet potato? A whipped coconut sweet potato of course!
Over the holiday’s we went to Mill Valley Kitchen while in Minnesota. My main entree was the Miso Glazed Seabass. By the way, it was absolutely succulent! One of the sides they offer there is a coconut sweet potato. Ryan got it; naturally, I tried it. It came in a little side dish, pureed. I stopped after just 2 bites, but I knew that I would make it my mission to attempt replicating.
And boy did I ever replicate! These might be the easiest, sweetest potatoes you’ll ever make. I’m so glad we had leftovers!
- 3 sweet potatoes
- 1 c. coconut mix (below is a version of this – mine didn’t come out as thick, likely because it wasn’t full-fat coconut milk – and I also did a couple other things differently)
- 1 can cold coconut milk (place the can of milk in the fridge the night before, and take out the next day when you are ready to make this dish)
- cinnamon to your liking
- 1/4 tsp vanilla extract
- 1/2 tsp xanthan gum
- 2 tbsp shredded coconut
- Preheat the oven to 400 degrees. Bake the sweet potatoes on 400 for 1 hour.
- Once the potatoes have cooled just a little bit, take the skin off and place into a mixing bowl (I used my KitchenAid)
- Pour 1/2 cup coconut mix and the shredded coconut in the mixing bowl as well
- Beat on low for 30 seconds
- Add the other 1/2 cup coconut mix (Note: You will still have leftover coconut mix. Do something creative with it. One idea that is really good is to pour it over some Greek yogurt and blueberries. It tastes just like fro yo!)
- Continue to mix until whipped to your liking
- Serve warm