By Sarah Steffens

Mashed potatoes are often the first thing on the table to get gobbled up and luckily, making them couldn’t be easier. Boil the potatoes, add some ghee or coconut oil, and finish with coconut milk and a bit of salt and pepper. Potatoes, ghee and coconut milk are a sacred trinity, that make a delicious side dish to complement any meal. These Whole30 Mashed Sweet Potatoes give a twist to a classic recipe.

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Whole30 Mashed Sweet Potatoes

A creamy bowl of mashed sweet potatoes will nourish your body and heart. We have already been enjoying this seasonal favorite and we can’t wait for you to try, too! Jazz this up with some finely grated lemon or orange zest, a sprinkle of ground cinnamon or a generous portion of slow-roasted garlic.
5 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4


  • 4 large sweet potatoes chopped in 1” pieces
  • 4 tablespoons of ghee or coconut oil
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • ½ cup full-fat canned coconut crème


  • ½ cup fresh parsley chopped


  • In a large Dutch oven pot or soup pot, add chopped sweet potatoes and fill with water just until the sweet potatoes are covered.
  • Cover pot and bring to high heat and bring to a boil.
  • When boiling, remove lid and reduce heat to medium and simmer until sweet potatoes are fork-tender, about 12 minutes.
  • Turn off the heat and carefully drain the water from the pot.
  • When the water is drained, add ghee or coconut oil, sea salt, black pepper and coconut crème and mash with a potato masher (if you do not have a potato masher, simply mash it up as best as you can with a couple of big forks).
  • Serve between 4 with chopped parsley, storing any leftovers in the fridge for up to 5 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.
  • Enjoy!
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Recipes and photos by Sarah Steffens. Sarah has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California.

After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancy blog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audiobook or hiking at Griffith Park.