EASY Cinnamon Mashed Sweet Potatoes Recipe (Paleo)

I perfected a 5-ingredient Easy Mashed Sweet Potatoes recipe that keeps them paleo, creamy, and naturally sweet.

I thought a simple mash had to be fussy until I found a version that gets silky from full fat coconut milk and wakes up with a hint of ground cinnamon. This EASY Cinnamon Mashed Sweet Potatoes Recipe (Paleo) feels like a little trick, creamy and naturally sweet, yet stupidly easy for a weeknight or holiday plate.

I kept it lean on fuss so the flavor sneaks up on you instead of announcing itself. If you like Paleo Mashed Sweet Potatoes or just want a side that makes people ask “what did you do here” you’ll be curious, and maybe a little smug.

Ingredients

• Sweet potatoes are starchy and sweet, full of fiber and vitamin A, lower in protein.
• Coconut milk adds creaminess and healthy fats, boosts calories, little protein.
• Coconut oil gives rich mouthfeel and saturated fats, helps bind flavors.
• Cinnamon brings warm sweet spice, adds antioxidants, makes it taste sweeter.
• Sea salt balances sweetness, enhances flavor, supplies trace minerals, not much protein.

Ingredient Quantities

• 2 lbs sweet potatoes (about 3 medium)
• 1/4 cup full fat coconut milk
• 2 tablespoons coconut oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt

How to Make this

1. Peel the sweet potatoes and cut into roughly 1 inch cubes, put them in a large pot and cover with cold water by about an inch.

2. Bring to a boil over high heat, then reduce to a simmer and cook 15 to 20 minutes, or until a fork slips easily into the largest pieces.

3. While they cook, warm the 1/4 cup full fat coconut milk and 2 tablespoons coconut oil together in a small saucepan over low heat until the oil melts and the mixture is warm, stir in the 1 teaspoon ground cinnamon so the spice blooms, don’t let it boil.

4. Drain the potatoes very well in a colander, then return them to the still-warm pot and set over low heat for 30 to 60 seconds to let excess steam evaporate so the mash won’t get watery.

5. Mash the potatoes with a potato masher or run them through a ricer for extra silky texture, but don’t overwork them or they’ll turn gluey.

6. Pour the warm coconut milk, oil and cinnamon mixture into the potatoes, add the 1/2 teaspoon fine sea salt, then continue mashing and folding until smooth and creamy.

7. Taste and adjust if needed, adding a splash of the reserved cooking water or a little more warm coconut milk if you want it looser. Serve hot.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Large pot (5–6 quart) for boiling potatoes
5. Colander for draining
6. Small saucepan to warm coconut milk and oil
7. Potato masher or ricer (your choice for texture)
8. Measuring cups and spoons (1/4 cup, tablespoons, teaspoons)
9. Rubber spatula or wooden spoon for folding and finishing

FAQ

EASY Cinnamon Mashed Sweet Potatoes Recipe (Paleo) Substitutions and Variations

Here are some easy swaps I use when I’m out of something or want a twist:

• Sweet potatoes: swap for butternut squash or kabocha squash (same weight, cook same way though butternut can be a tad firmer so test doneness).
• Full fat coconut milk: use full-fat canned coconut cream or unsweetened almond or cashew milk (plant milks are thinner – stir in 1 tbsp coconut oil or ghee if you want the same richness).
• Coconut oil: replace with ghee, avocado oil, or extra virgin olive oil (use same tbsp amount; ghee gives a richer, buttery note).
• Ground cinnamon: try 3/4 tsp ground nutmeg or a pinch of allspice or pumpkin pie spice for a warmer, spicier profile.

Pro Tips

1. Let the drained potatoes sit in the warm pot for a minute or two so excess steam can evaporate, this keeps the mash from getting watery and makes it fluffier, dont skip it.

2. Warm the coconut milk and oil together so the cinnamon blooms and the fat absorbs the flavour better, but keep it low heat and dont let it boil or the milk can separate.

3. If you want silky potatoes use a ricer, for a chunkier, rustic texture use a masher, and whatever you do dont overwork them with a mixer or youll end up with gluey paste.

4. Always save a little of the cooking water, add it tablespoon by tablespoon to adjust looseness, and for leftovers reheat gently with a splash more coconut milk so it comes back creamy not dry.