Mashed Sweet Potatoes

During testing, everyone at the Bake Lab in Houston was clamoring to get this recipe. Sweet potatoes are so naturally sweet that the addition of savory fenugreek leaves, chili, & mustard balance this side dish.

makes 3.5 cups


Approximately 1 ½ lbs sweet potatoes, peeled & cubed

Water to cover 

1 tsp salt

1 Tbsp dried fenugreek leaves

2 Tbsp EVOO

1 tsp mustard seeds

Pinch of asafoetida

½ cup coconut milk 

1 Tbsp ginger purée or grated ginger

1 tsp salt 

1 tsp chili



  1. Combine the potatoes, water, salt, and fenugreek leaves in a covered stock pot and bring to a boil. Lower the heat and simmer for 15-20 minutes until fork tender. Turn the heat off, leave the potatoes in the water to keep warm.
  2. Heat up the EVOO and pop the mustard and asafoetida. Turn the heat off then add the coconut milk.
  3. Drain the sweet potatoes & add to the bowl of a stand mixer with the whisk attachment. Mix until mostly smashed. 
  4. Keep the mixer on low and slowly add the hot coconut milk mixture*. Add the ginger, salt & chili and continue to whip until smooth and fluffy.


*It is key to heat up the coconut milk and keep the potatoes hot. If the potatoes are cool, they will not get a smooth texture. Move swiftly so that both the potatoes & liquid are hot while whipping. 

ideas / variations

  • Use cream & ghee, instead of coconut milk & EVOO. 
  • Use these mashed potatoes for the top of a shepherds pie.