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Camille Naluai


4 large sweet potatoes, cooked & peeled
¾ cup sugar (or to taste)
1 can coconut milk (Mendonca is preferred, but not necessary)
1 can cream (evaporated milk)


In a large pot, boil sweet potato until soft or well cooked.
Mash right away while still hot; until all lumps are gone and very smooth.
Add coconut milk and cream—blend well—add sugar; mix well.
Eat while it is still warm.
Refrigerate any remaining portions.