Once you’ve cooked mashed potatoes in a slow cooker, you might never go back to the stovetop method. Traditionally, you cook potatoes in water, then drain them and toss the cooking liquid. You lose a surprising amount of flavor when you do so. Here, we cook sweet potatoes in the very liquid we are going to use to mash them, so they absorb the flavor of the coconut milk and you get a more intense sweet potato flavor. You can use this same method with Yukon Golds and whole milk, but we like this tropical twist with antioxidant-rich sweet potatoes.
Making mashed sweet potatoes is a step up over regular mashed potatoes because sweet potatoes have more fiber, vitamin A, and antioxidants than regular potatoes.
Active time: 20 minutes Total time: 5–8 hours (in the slow cooker)
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Optional Garnishes Directions
Slow-Cooker Vegan Mashed Sweet Potatoes
In the insert of a 5–7-quart slow cooker, add the sweet potatoes, coconut milk and garlic. Season with salt and pepper. Cover and cook on high for 4–5 hours or on low for 6–8 hours, until the potatoes are fork tender.
Drain the potatoes, reserving the coconut milk. Return the sweet potatoes and garlic to the slow cooker and mash until smooth. Fold in 1 1/2 cups of reserved coconut milk. Add more coconut milk until you’ve reached your desired consistency. Add the lime juice and season with salt and pepper.
Scrape the mashed sweet potatoes into a serving bowl. Top with a knob of dairy-free butter and garnish with toasted coconut, pomegranate seeds, fresh mint and flaky sea salt, if using. Serve immediately.
Make ahead tip: The mashed sweet potatoes can sit covered on warm for up to 4 hours.
Serves: 8 | Serving Size: About 1 cup
Nutrition (per serving): Calories: 273; Total Fat: 8g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 274mg; Carbohydrate: 47g; Dietary Fiber: 7g; Sugar: 10g; Protein: 4g
Originally published February 2021
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