• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Sides

    Vegan Mashed Sweet Potatoes

    Published: Oct 23, 2020 Updated: Mar 10, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Mashed Sweet Potatoes

    These vegan mashed sweet potatoes are so delicious! They’re mixed with vegan butter and non-dairy milk for a classic, flavorful side dish.

    Vegan mashed sweet potatoes topped with knobs of vegan butter in a black bowl.

    This recipe for vegan mashed sweet potatoes is simple and classic. There are no fancy toppings, it’s just straight up smooth, creamy and delicious sweet potatoes.

    Not that we’re averse to fancying up your sweet potatoes. Check out our vegan sweet potato casserole if you want a really fancied up side dish (it’s really more like a dessert).

    This recipe is the counterpart to our vegan mashed potatoes recipe, just made with sweet potatoes.

    The sweet potatoes are already plenty sweet, so we didn’t feel the need to add any sugar to this dish. But you are more than welcome to sweeten it up with a little brown sugar if you prefer. We include instructions for this in the recipe card.

    Vegan mashed sweet potatoes topped with vegan butter in a black bowl.

    How To Make Vegan Mashed Sweet Potatoes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Peel and dice sweet potatoes. Bring a large pot of water to the boil and add your diced sweet potatoes along with some salt and boil them until tender. About 15 minutes.
    Sweet potatoes in a pot with water.
    • Drain your sweet potatoes and let them sit in a colander for a few minutes to dry out.
    Sweet potatoes in a colander.
    • Return the sweet potatoes to the pot. Add vegan butter and mash the potatoes and the vegan butter together.
    Two photo collage showing sweet potatoes in a pot with butter and then mashed.
    • Now add in some non-dairy milk and mash that in until your potatoes are smooth and creamy.
    Two photo collage showing non dairy milk added to sweet potatoes and mashed in.
    • Add salt and pepper to taste.
    Two photo collage showing salt and pepper added to mashed sweet potatoes and mashed in.
    • Serve hot topped with a few knobs of vegan butter and a sprinkle of cinnamon (optional).
    Vegan mashed sweet potatoes topped with butter in a black serving dish.

    Ingredient Notes

    Non-dairy milk. You can use any non-dairy milk. We used soy milk but we have also tested this with full fat canned unsweetened coconut milk for an even richer and creamier option. It’s delicious both ways.

    Sweeten it up. If you want a sweeter version of this recipe then add in 2 tablespoons of brown sugar and mash it in along with the vegan butter and non-dairy milk.

    Seasonings: We found salt and pepper to be sufficient in terms of seasonings as the flavor of the sweet potatoes really shines without much assistance. A light sprinkle of cinnamon on top when serving can be a good addition as well.

    Vegan mashed sweet potatoes in a black bowl.

    Storing and Freezing

    Leftover sweet potato mash will keep very well in a covered container in the fridge for 3-4 days.

    It’s also freezer friendly if you want to freeze it.

    Vegan mashed sweet potatoes in a black bowl with a spoon.

    More Vegan Sweet Potato Recipes

    1. Vegan Sweet Potato Curry
    2. Vegan Sweet Potato Soup
    3. Vegan Sweet Potato Casserole
    4. Vegan Sweet Potato Salad
    5. Vegan Sweet Potato Pie
    6. Thai Sweet Potato Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mashed sweet potatoes topped with butter in a black bowl.

    Vegan Mashed Sweet Potatoes

    These vegan mashed sweet potatoes are so delicious! They’re mixed with vegan butter and non-dairy milk for a classic, flavorful side dish. 
    5 from 3 votes
    Print Pin Rate
    Course: Savory, Side
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 263kcal
    Author: Alison Andrews

    Ingredients

    • 4 pounds Sweet Potatoes (1800g) Peeled and diced
    • ⅓ cup Vegan Butter (75g)
    • ¼ cup Soy Milk (60ml) or other non-dairy milk
    • Salt and Pepper To taste
    Prevent your screen from going dark

    Instructions

    • Peel and dice sweet potatoes (2″ chunks). Bring a large pot of water to the boil and add your diced sweet potatoes along with a little salt (~1 teaspoon salt). Cover the pot and boil them until tender. About 15 minutes. 
    • Drain your sweet potatoes and let them sit in a colander for a few minutes to dry out. Then return them to the pot.
    • Add the vegan butter and mash the potatoes and the vegan butter together. 
    • Add the soy milk and mash that in until your potatoes are smooth and creamy. 
    • Add salt and pepper to taste. 
    • Serve hot topped with a few knobs of vegan butter and a sprinkle of cinnamon (optional). 

    Notes

    1. Non-dairy milk. You can use any non-dairy milk. We used soy milk but we have also tested this with full fat canned unsweetened coconut milk for an even richer and creamier option. It’s delicious both ways. 
    2. Make it sweeter. If you want a sweeter version of this recipe then add in 2 tablespoons of brown sugar and mash it in along with the vegan butter and non-dairy milk.
    3. Seasonings: We found salt and pepper to be sufficient in terms of seasonings as the flavor of the sweet potatoes really shines without much assistance. A light sprinkle of cinnamon on top when serving can be a good addition as well. 
    4. Storing: Leftover sweet potato mash will keep very well in a covered container in the fridge for 3-4 days. 

    Nutrition

    Serving: 1Serve | Calories: 263kcal | Carbohydrates: 45.5g | Protein: 3.7g | Fat: 7.6g | Saturated Fat: 2g | Sodium: 275mg | Fiber: 6.7g | Sugar: 9.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « The Best Vegan Chocolate Chip Cookies
    Pumpkin Pie Smoothie »

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lara says

      January 23, 2021 at 8:10 am

      Damn I’ve made this now a couple of times and it always tastes like heaven. I’ve also added peeled parsnips and they go really well together. Usually I add only a splash of oat milk and mash it with a potato masher. It really is a versatile, easy and super creamy, flavorful dish!5 stars

      Reply
      • Alison Andrews says

        January 23, 2021 at 11:04 am

        Wonderful! Thanks so much Lara!

        Reply
    2. Anna says

      October 24, 2020 at 2:20 pm

      Creamy, delicious and nutritious – just love it!5 stars

      Reply
      • Alison Andrews says

        October 26, 2020 at 10:20 am

        Thanks so much Anna!

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!