Mashed Sweet Potatoes (DF, GF)

This one came about as I wanted a non-dairy (and gluten free) version for my son.  Yet, my family loved it so much that I get asked to make it each year.  The best part...?  This can be prepped up to 2 days in advance which is nice for holiday food prep!! Awesome!
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Course Side Dish
Servings 8


  • Oven
  • mixer


  • 4-6 Sweet potatoes # depends on size
  • 1 can Full fat coconut milk
  • 1/2 cup coconut sugar or dry sweetener of choice
  • 2 eggs
  • 2 Tbsp coconut oil melted
  • 1/2 tsp salt Himalayan salt is healthiest
  • 1/2 tsp vanilla extract
  • 1/2 Tbsp pumpkin pie spice add more if you prefer


  • 1/2 cup chopped almonds raw or non roasted
  • 1/4 cup coconut sugar
  • 1 Tbsp coconut oil melted
  • pinch salt optional


Roasting potatoes (ahead of time)

  • Preheat oven to 375
  • Place whole potatoes onto cooking sheet with SKIN ON
  • Once preheated, place in oven for about 45 min- 1 hour

While potatoes are roasting

  • Using coconut oil, lightly grease baking dish
  • Chop almonds place on their own baking dish
  • Prep all other ingredients in two bowls... one for wet and one for dry ingredients

Once potatoes are finished cooking

  • To know they are ready, a knife or fork should easily go through the potato (thickest part)
  • Remove potatoes from oven and let them cool! (You will need them to cool down to remove skins later.)
  • If you are making dish same day, keep oven on!
  • Once potatoes are cool enough, but through skin and peel off and place in large mixing bowl
  • Break up potatoes using mixer on low speed for a minute or so
  • While mixing on low, add wet ingredients
  • Now add dry ingredients
  • Speed up mixer slightly to help whip up potato mixture
  • Add mixture to greased baking dish
  • If potatoes are still hot/warm, place in preheated oven with almond topping for 35 minutes
  • If potatoes were made in advance, heat in oven for about 45 minutes, add topping, then continue for another 10-15 min
Tried this recipe?Let us know how it was!

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