Whipped Sweet Potatoes with Coconut Cream
A creamy and delicious side dish, these whipped sweet potatoes are blended with plant-based cream and vegan butter for an ultra-smooth texture, spiced with cinnamon and nutmeg. Finished with a garnish of coconut whip, pomegranate seeds, pecans, pepitas, and fresh sage, it's a delightful balance of flavor and texture that's perfect for any meal.
Ingredients
Main Ingredients
- 6 medium sweet potatoes peeled and quartered
- ½ cup plant-based whipping cream
- 4 tbsp vegan butter
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- to taste salt
Garnish
- 2 tbsp coconut whip
- pomegranate seeds
- pecans
- pepitas
- sage leaves
Instructions
Potato Preparation
- Peel the sweet potatoes and cut them into quarters.
- Cook the sweet potatoes until soft, about 20-25 minutes.
- Mash the cooked sweet potatoes with the plant-based whipping cream and vegan butter.
- Whisk the mashed potatoes until fluffy, then add cinnamon powder, nutmeg, and salt to taste.
Serving
- Garnish with coconut whip, pomegranate seeds, pecans, pepitas, and sage leaves.
- Serve hot or cold and enjoy!
Notes
- Serve hot or cold based on preference.
- Adjust salt to taste as needed.
- For added flavor, toast pecans and pepitas lightly before garnishing.