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+ servings

Ginger Coconut Whipped Sweet Potatoes

These smooth sweet potatoes are whipped with delicate ginger and coconut flavors, giving them more kick than your average whipped potato.
4.50 from 2 votes
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Course: Side
Makes: 8
Author: We are not Martha


  • 3 large sweet potatoes
  • 2 T butter room temperature
  • ½ C full-fat coconut milk
  • 1 T minced ginger
  • 1 t brown sugar
  • Salt and pepper to taste
  • 1 T coconut oil
  • C panko


  • Preheat oven to 375 degrees.
  • Prick sweet potatoes with a fork or knife and place on a foil-lined baking sheet.
  • Bake sweet potatoes for about an hour, until they're very soft.
  • Let potatoes cool until you can handle them. Scoop flesh out and place in the bowl of a food processor.
  • Add butter, coconut milk, ginger, brown sugar, and salt and pepper to the food processor.
  • Puree until potatoes are very smooth.
  • In a small skillet over medium heat, melt coconut oil.
  • Add panko and toast until panko is just browned.
  • Serve sweet potatoes in a bowl with toasted panko sprinkled on top.
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