I perfected a 5-ingredient Easy Mashed Sweet Potatoes recipe that stays creamy and paleo-friendly while showcasing its natural sweetness.

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Ingredients

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Sweet potatoes naturally sweet, fiber rich, loaded with beta carotene and vitamin A.
Canned coconut milk creamy, adds full fat richness, keeps the mash moist.
Coconut oil melts in, adds richness, healthy fats that help you feel full.
Ground cinnamon brings warmth and sweetness, plus antioxidants, so it’s cozy tasting.
Fine sea salt balances sweet, brings out flavors, tiny bit goes a long way.

Ingredient Quantities

2 pounds (about 4 medium) sweet potatoes

1/3 cup full fat canned coconut milk

2 tablespoons coconut oil, melted

1 teaspoon ground cinnamon

1/2 to 3/4 teaspoon fine sea salt

How to Make this

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1. Peel 2 pounds sweet potatoes and cut into roughly 1 to 2 inch chunks so they cook evenly.

2. Place chunks in a large pot, cover with cold water by about an inch, add a pinch of salt, bring to a boil then reduce to simmer and cook 15 to 20 minutes until a fork slides through easily.

3. Drain the potatoes really well in a colander, then return them to the hot pot for 30 to 60 seconds to let excess steam evaporate, this keeps the mash from getting watery.

4. While the spuds are drying, gently warm 1/3 cup full fat canned coconut milk and 2 tablespoons melted coconut oil together in a small saucepan or microwave for 20 to 30 seconds so they blend easier.

5. Mash the potatoes with a potato masher or pass them through a ricer for ultra smooth texture, dont use a high speed mixer or they can get gluey if you overdo it.

6. Pour the warmed coconut milk and oil mixture over the mashed potatoes and stir until mostly smooth, you can add a little more coconut milk if you want it looser.

7. Stir in 1 teaspoon ground cinnamon and 1/2 to 3/4 teaspoon fine sea salt, taste and adjust the salt or cinnamon to your liking.

8. If the mash seems too thin simmer gently in the pot for a minute to thicken, if too thick add a splash more coconut milk.

9. Transfer to a serving bowl, give it a quick fluff with a fork, and sprinkle a little extra cinnamon on top if you want it prettier.

10. Serve warm, leftovers keep well in the fridge for 3 to 4 days and reheat gently so the coconut oil doesnt separate.

Equipment Needed

1. Vegetable peeler (for peeling the sweet potatoes)
2. Chef’s knife (sharp, for cutting into 1–2 inch chunks)
3. Cutting board
4. Large pot with lid (to boil the potatoes)
5. Colander (to drain the spuds well)
6. Potato masher or ricer (masher for rustic, ricer for ultra smooth)
7. Small saucepan or microwave-safe bowl (to warm the coconut milk and oil)
8. Measuring cups and measuring spoons
9. Wooden spoon or rubber spatula (to stir and fold in the coconut mix)
10. Serving bowl and a fork (for fluffing and serving)

FAQ

2 pounds (about 4 medium) sweet potatoes

1/3 cup full fat canned coconut milk

2 tablespoons coconut oil, melted

1 teaspoon ground cinnamon

1/2 to 3/4 teaspoon fine sea salt

Q: Can I use regular milk or butter instead of coconut milk and oil? A: Yes you can use dairy milk and butter but then it's not paleo. Use almond milk or more olive oil if you want a non-dairy but still paleo option.

Q: How do I get really smooth mashed sweet potatoes? A: Use a potato ricer or an immersion blender for a very smooth texture, but be careful not to overblend or it can get gluey in texture.

Q: Can I roast the sweet potatoes instead of boiling? A: Totally. Roast at 425 F until tender, about 30 to 40 minutes. Roasting makes them sweeter and deeper in flavor.

Q: My mash is too sweet, any fix? A: Add a pinch more salt, a splash of lemon juice or a teaspoon apple cider vinegar to balance the sweetness.

Q: How long will leftovers keep? A: Refrigerate up to 4 days, or freeze in a freezer-safe container for up to 3 months. Reheat with a bit of coconut milk to loosen it.

Q: Can I add spices or mix-ins? A: Sure. Nutmeg, a little ground ginger, or chopped toasted pecans work great. For savory, stir in chopped herbs or green onions.

EASY Cinnamon Mashed Sweet Potatoes Recipe (Paleo) Substitutions and Variations

Sweet potatoes: swap with roasted butternut squash, steamed carrots or canned pumpkin puree (similar texture and sweetness, just adjust cooking time)
Full fat canned coconut milk: use canned coconut cream thinned with water, unsweetened almond or cashew milk, or homemade cashew cream (cashew keeps it rich)
Coconut oil: use ghee if you tolerate dairy, avocado oil or light olive oil (ghee gives a buttery feel, oils keep it smooth)
Ground cinnamon: replace with pumpkin pie spice, ground nutmeg or allspice (start with less, they’re stronger)

Pro Tips

1. Warm the coconut milk and oil like the recipe says, but add them in two stages — a little first to loosen the mash then more if you want it silkier. If it feels gummy, stop adding liquid and fold gently, overworking makes it gluey.

2. For super smooth texture, push the cooked spuds through a ricer or food mill, not a blender, and let them sit in the hot pot for 30 to 60 seconds so steam escapes. If you want it a touch lighter, save a small ladle of the cooking water and add just a splash at the end.

3. Brighten the sweetness with acid and contrast: a teaspoon of lemon or orange zest or a splash of vinegar cuts through the richness and makes the cinnamon pop. Go slow though, you dont need much.

4. Store and reheat right: cool quickly, fridge up to four days or freeze in small portions, and when reheating warm gently over low heat with a little coconut milk or hot water, stirring often so the oil doesnt separate.

EASY Cinnamon Mashed Sweet Potatoes Recipe (Paleo)

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a 5-ingredient Easy Mashed Sweet Potatoes recipe that stays creamy and paleo-friendly while showcasing its natural sweetness.

Servings

servings

Calories

202

kcal

Equipment: 1. Vegetable peeler (for peeling the sweet potatoes)
2. Chef’s knife (sharp, for cutting into 1–2 inch chunks)
3. Cutting board
4. Large pot with lid (to boil the potatoes)
5. Colander (to drain the spuds well)
6. Potato masher or ricer (masher for rustic, ricer for ultra smooth)
7. Small saucepan or microwave-safe bowl (to warm the coconut milk and oil)
8. Measuring cups and measuring spoons
9. Wooden spoon or rubber spatula (to stir and fold in the coconut mix)
10. Serving bowl and a fork (for fluffing and serving)

Ingredients

2 pounds (about 4 medium) sweet potatoes
1/3 cup full fat canned coconut milk
2 tablespoons coconut oil, melted
1 teaspoon ground cinnamon
1/2 to 3/4 teaspoon fine sea salt

Directions

Peel 2 pounds sweet potatoes and cut into roughly 1 to 2 inch chunks so they cook evenly.
Place chunks in a large pot, cover with cold water by about an inch, add a pinch of salt, bring to a boil then reduce to simmer and cook 15 to 20 minutes until a fork slides through easily.
Drain the potatoes really well in a colander, then return them to the hot pot for 30 to 60 seconds to let excess steam evaporate, this keeps the mash from getting watery.
While the spuds are drying, gently warm 1/3 cup full fat canned coconut milk and 2 tablespoons melted coconut oil together in a small saucepan or microwave for 20 to 30 seconds so they blend easier.
Mash the potatoes with a potato masher or pass them through a ricer for ultra smooth texture, dont use a high speed mixer or they can get gluey if you overdo it.
Pour the warmed coconut milk and oil mixture over the mashed potatoes and stir until mostly smooth, you can add a little more coconut milk if you want it looser.
Stir in 1 teaspoon ground cinnamon and 1/2 to 3/4 teaspoon fine sea salt, taste and adjust the salt or cinnamon to your liking.
If the mash seems too thin simmer gently in the pot for a minute to thicken, if too thick add a splash more coconut milk.
Transfer to a serving bowl, give it a quick fluff with a fork, and sprinkle a little extra cinnamon on top if you want it prettier.
Serve warm, leftovers keep well in the fridge for 3 to 4 days and reheat gently so the coconut oil doesnt separate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.