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.
Servings: 8
Calories: 263kcal
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
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
- 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.
- 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.
- 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.
- 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