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Jazz up a weeknight dinner with this sweet and savoury side-dish. Instead of marshmallows, coconut whipped cream is the surprise ingredient that replaces traditional butter to make the sweet potatoes light and fluffy.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pierce sweet potatoes several times with a fork or paring knife. Microwave on high for 10 to 12 minutes or until very soft. Cool just until easy to handle.

  • Scrape potato flesh from skins into a bowl; discard skins. Mash well with a fork. Stir in lime juice, onion, cumin, salt, cinnamon and pepper. Fold coconut whipped cream into sweet potato mixture until combined. Serve immediately.


Sweet potatoes can be cooked ahead and rewarmed before mixing with remaining ingredients.

Garnish with toasted coconut.

Nutrition Facts

236 calories; 3.3 g total fat; 0 mg cholesterol; 417 mg sodium. 49.6 g carbohydrates; 3.8 g protein; Full Nutrition