Vegan Whipped Coconut Sweet Potatoes
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 large
Sweet Potatoes1 cup
Coconut Milk (warmed)1 tbsp
Maple Syrup1 tsp
Ground Cinnamon1 tsp
SaltDirections:
1
Preheat oven to 400°F
2
Poke holes in the sweet potatoes and place on a foil lined baking sheet
3
Bake for 1 hour, or until fork tender
4
Allow to cool slightly
5
Peel the skin off the sweet potatoes
6
It will easily peel off using your fingertips
7
Place the sweet potato pulp, coconut milk, maple syrup, ground cinnamon and salt in a bowl and beat with an electric mixer, or in the bowl of a stand mixer, until thoroughly combined and fluffy
8
Sprinkle with coconut if desired
9
Preheat oven to 400°F
10
Poke holes in the sweet potatoes and place on a foil lined baking sheet
11
Bake for 1 hour, or until fork tender
12
Allow to cool slightly
13
Peel the skin off the sweet potatoes
14
It will easily peel off using your fingertips
15
Place the sweet potato pulp, coconut milk, maple syrup, ground cinnamon and salt in a bowl and beat with an electric mixer, or in the bowl of a stand mixer, until thoroughly combined and fluffy
16
Sprinkle with coconut if desired