Colorful Coconut Sweet Potato & Yam Mash
One of my favorite things about my old fashion job in New York City was my team. I had the best coworkers.
Two things our team was known for:
1) Hard work (often served with a side of sass), and
2) Epic food.
We bonded over food—
My boss shared pandesal and longanisa (translation: Filipino bread & sausages) brought in all the way from Queens.
Team birthdays became a festive ritual with spreads of elaborate cheese boards and the occasional homemade vegan birthday cake. Schlepped on the subway all the way from my apartment in Astoria.
Every few months we did a team potluck lunch, and my favorite one by far was for Thanksgiving.
We transformed our meeting area into a large dining table, dressing it up with some leftover sample fabric adorned with our Ann Taylor Loft prints.
This was the design team, after all. You don’t half-ass anything when it comes to aesthetics.
Everyone began filling the table one-by-one with the dishes they brought from home (or from the Whole Foods next door). Fresh veggies and dips, creamy mashed potatoes, Filipino pancit with shrimp, desserts…the list could go on.
As for me, I brought my favorite Thanksgiving side dish—mashed sweet potatoes.
I’ve loved ‘em since I was a kid.
I mean, it’s a healthy vegetable, it’s sweet, and it makes your skin look good. What’s not to love?
The mashed sweet potatoes were a hit, so I wanted to share the recipe with you!
And to step it up a notch, I’m sharing my extra colorful version for Turkey Day, which is a mix of orange sweet potatoes and purple yams. Think of this recipe as the sparklier version all dressed up for the holidays.
PS. I photographed this recipe when I made it for a party alongside Thai lemongrass shrimp. So if Turkey’s not your thing, or you want to be a rebel at your family’s Thanksgiving gathering this year, you could definitely serve this dish with whatever you like!
Scroll down to get the recipe and let me know what you think.
I photographed this recipe when I made it for a party alongside Thai lemongrass shrimp. So if Turkey’s not your thing, or you want to be a rebel at your family’s Thanksgiving gathering this year, you could definitely serve this dish with whatever you like!
Colorful Coconut Sweet Potato & Yam Mash
3 lbs large orange sweet potatoes, peeled & chopped
3 lbs large purple yams, peeled & chopped
14 oz can full-fat coconut milk, divided in half
1/2 c. honey, divided in half
3 tsp salt, divided in half (more or less to taste)
2 tsp cinnamon, divided in half
1 tsp coconut extract, divided in half
Few pinches of flake sea salt (optional)
Put the chopped orange sweet potatoes in one pot with enough water to cover an inch above, then do the same thing with the chopped purple yams in a separate pot. Bring both of them to a boil and cook for about 15-20 minutes until they are soft and break apart easily with a fork. Strain the water out of both pots and mash each separately with a potato masher or a rubber spatula until creamy.
Divide the rest of the ingredients in half and add to each pot of mashed potatoes/yams a little at a time, adjusting for taste and texture. Add enough coconut milk so the texture is thick and creamy and not runny (you may not use the entire can). Adjust the amount of honey to your desired sweetness, and same with the salt, cinnamon, and coconut extract. A little goes a long way with coconut extract, so add only a little at a time.
To serve, lay the orange sweet potato and purple yam mash alongside each other on a platter. Sprinkle a few pinches of flake sea salt all over if desired.
Make-ahead tip: Peel and chop the potatoes/yams and keep in separate pots covered with water up to several hours ahead of cooking. The water will prevent them from browning before you’re ready to boil.