Ginger and garlic mashed sweet potatoes are smooth and flavorful with a creamy texture! They are an easy side dish that's vegan and perfect for the holidays or any day.
Unlike a lot of sweet potato side dish recipes, which have brown sugar, this is a savory sweet potato recipe. Instead, this sweet potato mash is made with garlic, cinnamon, and ginger to enhance the naturally sweet flavor of sweet potatoes.
If you are looking for something a little sweeter, try our 5 ingredients sweet potato casserole which is lightly sweetened with maple syrup.
Why you will love this recipe
- It's an easy recipe made with a few simple ingredients
- It's healthy! Sweet potatoes are filled with vitamins, minerals and fiber and there is no added sugar in this recipe.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Sweet potatoes
- Garlic
- Ginger
- Coconut milk
- Coconut oil
- Cinnamon
🥄Equipment
- Mixing bowl
- Small saucepan
- Potato masher or food processor
- Microplane grater
How to make ginger garlic mashed sweet potatoes
Prepare: preheat the oven to 425 degrees f. Rinse, pat dry and poke holes in the sweet potatoes. Once the oven is hot, place the sweet potatoes into the oven and bake until they are soft inside which should be about 50 minutes.
Chop the garlic and grate the ginger with a Microplane grater.
Step 1. Prepare the milk
While the sweet potatoes are baking, add the coconut oil to a saucepan with the garlic and ginger. Cook over medium heat for about a minute or two until the butter begins to soften. Reduce the heat to low and stir in the coconut milk and cinnamon. Cook for 30 minutes over low heat occasionally serving.
Step 2. Mash the sweet potatoes
Once the sweet potatoes are cooked, remove them from the oven and allow them to cool off. Slice the cooled sweet potatoes in half. Remove the pulp and place it into a bowl. Gradually add the milk mixture while mashing the sweet potatoes.
Ingredient notes and substitutions
The complete list of ingredients to make this tasty side dish is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Sweet potatoes - there are several varieties of sweet potatoes and they vary in color (yellow, red, purple, brown, and white sweet potatoes).
Any variety can be used, we like to use the orange sweet potatoes which are the most popular because they are softer and sweeter than other varieties.
Milk - I use coconut milk in this recipe to complement the coconut oil. Any plant-based milk or regular milk can be used to make this ginger garlic sweet potato mash.
Coconut oil - Adds creamy flavor and we love the way it compliments the ginger giving this sweet potato mash a bit of a tropical flavor. If you prefer butter, an equal amount of butter can be easily substituted for coconut oil. You can also replace coconut oil with an equal amount of olive oil.
How to store leftover ginger and garlic sweet potato mash
Leftover ginger and garlic sweet potato mash will last in the refrigerator for up to three days stored in an airtight container.
Reheat leftover sweet potato mash in the microwave, oven or on top of the stove over low heat.
Make ahead instructions
This is a great recipe to make ahead of time. Follow the instructions on the recipe card to make the sweet potato mash. Cover and refrigerate for up to two days.
About an hour before serving, remove the sweet potatoes from the refrigerator. Preheat the oven to 350 degrees and place the room temperature sweet potatoes in a covered dish and into a preheated oven until they are heated through.
What to serve with ginger garlic sweet potato mash
Savory mashed sweet potatoes are not just for holiday dinners. They are the perfect side dish for roast chicken, pork chops, turkey meatloaf, orange cranberry chicken or cranberry turkey meatballs.
For extra flavor, garnish your sweet potato mash with a sprinkle of black pepper green onion, chopped walnuts or pecans.
Recipe variations
Spicy ginger and garlic sweet potato mash - Add ¼ to ½ teaspoon to taste to the sweet potato mash for spicy sweet potatoes.
Tropical sweet potato mash - Add a splash of fresh lime juice and ½ teaspoon to the sweet mash for a tropical flare.
Sweet potato mash with garlic and milk - Use equal amounts of regular milk and unsalted butter instead of coconut milk and coconut oil.
Fresh herbs - Add a few teaspoons of chopped herbs such as fresh rosemary, or fresh thyme.
💡Tips
- Use a food processor, stand mixer or hand mixer to mash the sweet potatoes instead of a potato masher for a smooth consistency.
- Make sure the milk mixture cooks low and slow to prevent burning and for the best flavor.
You can easily make mashed sweet potatoes by boiling them. Rinse, peel and chop the sweet potatoes and place them into a large pot of water, making sure there is enough water to cover them. Cover and cook the sweet potatoes over medium heat until the sweet potatoes are fork-tender. Drain the water from the sweet potatoes and follow the instructions in the recipe card.
Yes, sweet potatoes are extremely healthy. They are rich in nutrients, and fiber and considered low glycemic.
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📖 Recipe
Click on serving size to scale this recipe
Ingredients
- 3 sweet potatoes medium sized
- 3 cloves garlic roughly chopped
- 1 tablespoon ginger chopped
- ½ cup coconut milk
- 1 tablespoon of unrefined coconut oil
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 425 degrees f
- Chop the 3 cloves of garlic and the ginger; set aside
- Clean the potatoes, and pierce them with a fork
- Place the sweet potatoes on a baking sheet in the preheated oven and bake for 45 to 50 minutes. They should be soft when you pierce them with a fork.
- While the sweet potatoes are baking, add the coconut oil to a sauce pan with garlic and ginger; cook about a minute until they begin to soften.
- Add the coconut milk and cinnamon and reduce the heat to low and cook for 30 minutes while stirring occasionally.
- Once the sweet potatoes cooked remove them from the oven and allow them to cool off. Once they are cool enough to handle slice them open and use a spoon to scoop out the pulp and place it in a mixing bowl.
- Pour half of the milk mixture over the sweet potatoes and mash them using a potato masher. Gradually contineu dd the milk mixture to the potatoes as you blend them until they reach a texture that you like.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Wanda says
I love how simple this is and that you use coconut milk and ginger! This is a dish I am going to try during the holidays this year!
colleen kennedy says
Love the ingredients going on here, just put this on my list to make. I will report back!
Jersey Girl Cooks says
Love sweet potatoes! And not just for Thanksgiving!
Colleen from New Zealand says
Thank you, a nice change from minted potatoes. My husband loves this recipe so we'll have it often.
Anne says
thanks for your comment, I'm glad you enjoyed them, Colleen!