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Maple Mashed Sweet Potatoes

No butter is needed to make these dairy-free mashed potatoes extra rich thanks to the addition of creamy Andre Prost Coconut milk!
TIME

15 minutes to assemble
60 minutes to bake
Total time: 75 minutes

YIELD
8-1/2 cup serving
INGREDIENTS
3 1/4 lbs sweet potatoes
1/2 cup warmed Andre Prost Coconut Milk (found in the baking aisle)
1/3 cup pure maple syrup plus a drizzle for garnish
1 teaspoon salt
1/4 cup glazed walnuts or pecans
DIRECTIONS
Step 1
Preheat oven to 400° F.
Step 2
Wash, spear through with knife and wrap each potato in foil. For easy peeling leave potatoes a bit wet. Bake for 60 minutes or until soft.
Step 3
Remove from oven and peel off skin. Place potatoes in large mixing bowl and chop up a bit. Add warmed coconut milk, maple syrup and salt. Beat until smooth and fluffy.
Step 4
Serve in bowl sprinkled with glazed nuts and drizzled with maple syrup.
TEST KITCHEN TIPS
  • If you want a spiced version of this recipe, ground nutmeg or cinnamon (to taste) can be mixed into the potatoes while mashing.
  • Store remaining coconut milk in a glass jar and refrigerate. Use in smoothies, soups, sauces or in cooking oatmeal.