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Whipped Coconut Curry Sweet Potatoes

These creamy sweet potatoes are garnished with toasted coconut for a delicate crunch. For more spice, use hot curry powder and add a pinch of cayenne.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
184 calories per serving


> 2 lb sweet potatoes
> 1/4 cup unsweetened coconut flakes
> 1 tbsp dark brown sugar
> 1/2 tsp curry powder
> 1/2 cup light coconut milk


Peel sweet potatoes and cut into large chunks. To a pot of boiling salted water, add sweet potatoes and cook 15 min., until tender. Drain.
Meanwhile, in a medium skillet, toast the coconut for 3 min., until golden brown, stirring frequently to avoid burning.
To a food processor, add the sweet potatoes, brown sugar, curry powder, and light coconut milk and pulse just until smooth, stopping and stirring occasionally. Season with salt (in moderation) and pepper. Transfer to a serving dish and garnish with toasted coconut.

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