Heat a large pot of water with some salt in it until the water is boiling.

Slice the sweet potatoes into inch wide pieces and put them into the boiling water. Cook for 25 minutes (or until you can slide a knife easily into the sweet potato slices). Note: you can peel them before or after boiling them. I like to do it after because the peel just falls off.

Once the potatoes are cooked, peel them, mash them, mix in some salt and pepper, and set them aside. (Feel free to put butter into the potatoes if you'd like, regular champ recipes require it. However, I made this without any butter and really liked it that way).

Then, put the milk and sliced scallions into another pot and heat over medium-high heat for 5 minutes (make sure the milk doesn't boil over or burn). The key to this dish is mixing the milk into the potatoes when the milk is hot.

Then, stir the hot coconut milk/scallion mixture into the mashed potatoes until the milk is absorbed. Add more salt and pepper if you'd like. Eat warm.