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Mashed Sweet Potatoes with Coconut Milk

by | Mar 18, 2015 | Brain Health Recipes, Cancer Diet, Nutrition, Side Dishes, Vegan, Vegetarian | 0 comments

Our Mashed Sweet Potatoes with Coconut Milk recipe is rich in antioxidants, which have been said to lower the risk of stroke. It is also an excellent source of vitamin B6, C and D, magnesium and iron, which all provide excellent health benefits for your brain and body. Coconut milk also brings great health advantages to the table (literally). It has been researched that coconut milk helps lower blood pressure, support a healthy immune system, lower possible joint inflammation, and assist in easing muscle cramps. And ginger is great for inflammation!

This week, replace the regular potatoes, crowded with sour cream and butter for taste, and give this sweet potato and coconut milk recipe a shot! It’s low in calories, sodium, and bad fats, while still high in flavor!

Mashed Sweet Potatoes

Mashed Sweet Potatoes with Coconut Milk

Course: Side Dish
Cuisine: Vegan


  • 1.5 lbs sweet potatoes about 3 medium
  • 3/4 cup lite coconut milk
  • 1 tbsp fresh ginger
  • 1/2 tsp salt


  • Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
  • When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.
Looking for more brain friendly recipes? Check out our brain health recipes, or schedule a consultation with Dr. Diane® for personal help customizing your diet for your symptoms!

Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971
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