Whipped Coconut Sweet Potatoes

Vickie Parks


Despite the short list of ingredients, this recipe produces a wonderful side dish of luscious whipped sweet potatoes with a sweet touch of coconut.


★★★★★ 1 vote

15 Min
45 Min


  • 2 lb
    sweet potatoes
  • 1 Tbsp
    coconut oil
  • 1/2 cup
    coconut cream
  • 3 Tbsp
    brown sugar, packed
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    ground cinnamon
  • 1/3 cup
    unsweetened coconut, shredded or shaved

How to Make Whipped Coconut Sweet Potatoes


  1. Preheat oven to 425°F. Line a baking sheet with aluminum foil; set aside.
  2. Using a fork, pierce sweet potatoes in 3 to 4 spots on all sides, and place on prepared baking sheet. Bake for 40 minutes or until cooked throughout.
  3. Allow sweet potatoes to cool enough to handle, then slice in half lengthwise and scoop out flesh into stand mixer bowl.
  4. Top sweet potato with coconut oil, coconut cream, brown sugar, vanilla, and cinnamon. Using the whisk attachment, whip sweet potatoes until light and fluffy. Adjust sugar and coconut cream to desired sweetness, and whisk until well incorporated.
  5. Place sweet potatoes in a large bowl and garnish with shredded coconut. Serve immediately.

Printable Recipe Card

About Whipped Coconut Sweet Potatoes

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: Latin American
Dietary Needs: Low Sodium
Hashtag: #Argentina

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