- 2 pounds sweet potatoes or yams
- 1 cup canned coconut milk
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup sour cream
- Salt and freshly ground black pepper to taste
Cut potatoes – peeled or unpeeled according to your preference – into equal-sized chunks. Place in a large pot and cover with water. Bring to a boil, reduce heat and simmer for 20-30 minutes or until easily pierced with a paring knife.
Drain well and return to pot. Let potatoes sit in pot, uncovered, for a few minutes before mashing. Meanwhile, shake the can of coconut milk so the thick cream on the bottom is distributed. Heat the butter and coconut milk in a small saucepan until butter is melted (this can be done in the microwave).
Mash potatoes to desired consistency. Stir in butter. Add sour cream. Season to taste with salt and pepper.