Dan Buettner’s Coconut-Mashed Sweet Potatoes

Yield: 6 servings
Calories: 269

This recipe has complex carbs, which helps longevity, and pairing coconut milk with sweet potatoes slows the sugar absorption in your system. Serve this dish with veggies for a fulfilling meal.


  • 5 medium sweet potatoes (about 3 pounds), peeled and cut into 1-inch cubes
  • 1 cup regular or low-fat canned coconut milk
  • 1 tsp ground cinnamon
  • 1 tsp salt, optional


1. Place the sweet potatoes in a large pot and add enough water so they’re submerged by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are soft, about 25 minutes.


2. Drain in a colander and set in the sink, then transfer the sweet potatoes to a large bowl.


3. Add 1 cup coconut milk and mash with a potato masher or an electric mixer at medium-low speed until creamy, adding more coconut milk to get a smooth, rich puree. Stir in the cinnamon, as well as the salt, if desired.


Tip: For a different taste and lower fat, substitute half the coconut milk for fresh orange juice while mashing. Remember to add the ground cinnamon!

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This recipe was recently featured in Creed’s Scott Stapp Speaks Out on Addiction.

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