5 to 6 sweet potatoes, peeled and chopped roughly (about 3 1/2 pounds)
3/4 cup cup coconut milk, full fat
salt and pepper, to taste
1 tablespoon maple syrup
1 teaspoon ginger, grated
Bring a large pot of salted water to boil. Add the sweet potatoes and boil for 20 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes and transfer them back to the pot, or another large, flat-bottomed container. Add 1/2 cup of the coconut milk, salt (about 1/2 teaspoon) and pepper. Mash the potatoes until they’re tender, adding more coconut milk as needed until they’ve reached a desired consistency. Stir in the maple syrup and ginger, if using. Potatoes will keep, refrigerated, for up to four days.