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On the Menu: Creamy Coconut Sweet Potato Mash

Over three years ago I started Sacramento Street as a place to share inspiration – I never thought that it would grow to be what it has become today. I am thrilled to welcome and introduce to you Sacramento Street’s new food contributor, Susan Whang. When I started “On the Menu” I wanted to challenge myself to cook different recipes instead of the staples. Since the column has grown to be a favorite amongst readers I started to think about working with someone to create original recipes – that’s where Susan comes in.

Every week Susan will be sharing a new recipe that entails foods using dairy-free, gluten-free and nutrient-dense ingredients. Susan of Peas and Love is an Interior Designer and Nutritionist who helps people make lifestyle enhancements by way of good design and good food- the kind that leads to self-healing. We’re kicking this off with a sweet mash that is one of her holiday recipes and a healthy upgrade to a well-loved, classic side dish.

Creamy Coconut Sweet Potato Mash



4 Medium Sweet Potatoes

2 Tbsp Melted Coconut Oil

1 Tbsp Ghee

1 Tbsp Raw Honey

1/2 cup Coconut Milk

1 tsp Ground Cinnamon

1/4 tsp Cardamom

Pinch of Turmeric

Dashes of Salt to taste



Preheat oven to 400 degrees.To melt the coconut oil, place the open jar on top of the stove while the oven is on. Next, place potatoes on the center rack, and bake for 30 minutes until tender enough to pierce easily with a fork. Let the potatoes cool for 10 minutes, then peel skin off. Place potatoes in a bowl and combine with the rest of the ingredients. Mash away! Use a masher, fork, or an electric mixer if you want it extra creamy. Top with chives and serve. Enjoy your favorite side dish this holiday season without the guilt!

If you need other last minute recipes, check out my favorite cranberry sauce and brussels sprouts recipes that I make every single year.

Recipe by Susan Whang / Photo & Styling by Caitlin Flemming


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