Recipe

Mashed Camote Recipe

Soft, chewy, caramel-warm mashed camote with butter, coconut milk, and a pinch of salt. Cozy enough for dessert, easy enough for a weeknight side.

By Matt Campbell

•

4.8

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Camote is sweet potato by another name, and when you mash it the right way, it lands in that perfect middle zone between side dish and dessert. This version is soft and chewy, not whipped into oblivion, with buttery richness and a gentle coconut vibe that tastes like you meant to treat yourself.

We are going for bright sweetness, a little salt, and real texture. Think spoonable, glossy, and satisfyingly dense. Depending on the variety, you might even get a tiny bit of stickiness from the natural starches. If you have ever eaten mashed sweet potato and wished it had more personality, this is your bowl.

Why It Works

Soft and chewy texture: Steaming helps keep the camote from getting waterlogged, so you get a naturally dense, satisfying mash.
Big flavor with simple ingredients: Butter, coconut milk, and brown sugar bring caramel warmth without a long ingredient list.
Not too sweet, never flat: A pinch of salt and a little vanilla (optional) make the sweetness taste deeper, not louder.
Forgiving method: Too thick? Add a splash of coconut milk. Too sweet? Add salt and a squeeze of citrus.

Pairs Well With

Crispy fried chicken
Garlic herb pork chops
Simple saucy black beans
Roasted broccoli with lemon

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The mash will firm up as it chills.

Make-ahead and reheat: If you are making it ahead for a meal, reheat gently on the stovetop over low heat with a splash of coconut milk or water. Stir often so it does not scorch. Finish with a small pat of butter to bring back the gloss and that just-made vibe.

Microwave: It works too. Use short bursts and stir between rounds. Add a splash of coconut milk if it looks stiff.

Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge. Texture stays good, but you will want to re-mash with a little extra butter or coconut milk to bring it back to life.

Leftover upgrade: Form cold mash into little patties, pan-sear in butter until crisp, and sprinkle with flaky salt. This is the kind of “leftovers” people mysteriously keep stealing.

Common Questions

Is camote the same as sweet potato?

In many places, camote is simply the local word for sweet potato (including the Philippines and parts of Latin America). Use any variety you like: orange-fleshed for classic sweetness, purple for a more earthy, nutty vibe and dramatic color, and white for a milder flavor.

How do I keep mashed camote from getting watery?

Steam instead of boil, or if you do boil, drain very well and return the camote to the hot pot for 1 to 2 minutes to cook off extra moisture. Excess water is the enemy of chewy.

Can I make this dairy-free?

Yes. Swap the butter for coconut oil or a plant-based butter. The coconut milk already gives it richness.

Can I make it less sweet?

Absolutely. Reduce the brown sugar to 1 tablespoon or skip it. Then lean on salt and a squeeze of lime or lemon to keep the flavor lively.

Why is my mash not chewy?

Usually one of two things happened: it got too wet (boiled, not steamed) or it got over-whipped (blended until airy). Use a masher, keep some small pieces, and do not add liquid until you see the texture. Also, texture varies by variety. Some sweet potatoes mash fluffy, others turn naturally dense.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot with lid and a steamer basket (or a colander that fits)
Chef’s knife and cutting board
Potato masher or sturdy fork
Measuring cups and spoons
Rubber spatula for scraping and folding

I used to mash sweet potatoes like I was trying to turn them into frosting, then I wondered why they tasted kind of one-note. The day I stopped chasing “perfectly smooth” and started chasing texture, mashed camote became my comfort-food secret weapon. Now I steam it, mash it just enough, and finish it with butter, coconut milk, and salt until it tastes like something you would order on purpose. Also, I fully support eating it straight from the pot. Quality control is important.

Mashed Camote Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Ingredients

2 1/2 pounds camote (sweet potatoes) (about 1.13 kg), peeled and cut into 1-inch chunks
1/3 cup full-fat coconut milk (from a can) (about 80 ml), plus more as needed
3 tablespoons unsalted butter (about 42 g), plus more for serving
2 tablespoons packed brown sugar (light or dark) (about 25 g)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract (optional, but very cozy)
1 teaspoon fresh lime or lemon juice (optional, for brightness)
Toasted coconut flakes or chopped roasted nuts, for topping (optional)

Note: Sweet potato varieties behave differently. Some go dense and spoon-sticky, others go fluffier. If your camote is already very sweet, start with 1 tablespoon brown sugar and adjust after tasting.

Instructions

Steam the camote. Add 1 inch of water to a large pot and bring to a simmer. Set a steamer basket in the pot, add the camote chunks, cover, and steam until very tender, 20 to 25 minutes. A knife should slide in with basically no resistance.
Dry it out for better chew. Carefully lift out the steamer basket and set it aside. Pour out the water, then return the hot camote to the empty pot over low heat for 1 minute, stirring gently, to cook off surface moisture. Turn off the heat.
Mash, do not whip. While the camote is still hot, add butter and mash until mostly smooth, leaving a few small bits for texture. This is where the soft and chewy vibe lives.
Season and make it glossy. Stir in coconut milk, brown sugar, salt, and cinnamon. Add vanilla if using. Mix until the mash looks glossy and cohesive. If it is too thick, add coconut milk 1 tablespoon at a time.
Optional for deeper caramel warmth: In a small pan, melt the butter with the brown sugar for 30 to 60 seconds until it smells toasty, then stir that into the mash with the coconut milk.
Taste like you mean it. Add a pinch more salt if it tastes flat. Add a squeeze of lime or lemon juice if you want it brighter. If you want it sweeter, add brown sugar 1 teaspoon at a time.
Serve. Spoon into a bowl, top with a little extra butter, and finish with toasted coconut flakes or nuts if you like. Serve warm.

Nutrition information is estimated.

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