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Vegan Mashed Sweet Potatoes

These savory vegan mashed sweet potatoes are the best! So creamy, easy to make, and have just 3 ingredients (plus no added sugar).

Mashed sweet potatoes are just as creamy as regular mashed potatoes but with a subtle hint of natural sweetness. They’re a great side dish for Thanksgiving or the holidays because of their vibrant orange color, but they also pair well with many main courses.

How you cook the sweet potatoes will depend on time and personal preference. You can either bake, steam, or boil them. Baking sweet potatoes give them a more deeply concentrated flavor, but it also takes longer. Steaming or boiling the potatoes is much quicker, but with a less concentrated sweet potato flavor (yet still absolutely delicious).

Ingredients

  • Sweet potatoes – Although I used orange for this batch, any sweet potato varieties will work. Depending on the variety you use, you’ll need to play around with the amount of dairy-free milk you add because of the varying starch levels and desired texture.
  • Dairy-free butter – I love Miyoko’s, but use whatever you have.
  • Dairy-free milk – you can use just about anything. Canned coconut milk can be used but only if you don’t mind a slight coconut flavor. Otherwise, use something more neutral.
  • Kosher salt and black pepper – season to taste.

How to Make Vegan Mashed Sweet Potatoes

Cook the sweet potatoes. Add the peeled and cubed sweet potatoes to a large pot of boiling water. Cook for 15-20 minutes or until fork-tender. Alternatively, you can steam the sweet potatoes if you have a steamer basket. Or make baked sweet potatoes and then remove the skin before proceeding.

Mash the potatoes. Using a potato masher or fork, mash the potatoes until you’ve reached your desired texture. Or use a food processor if you’d like more of a whipped texture.

Add in the remaining ingredients. Mix in the vegan butter and dairy-free milk, then season with salt and freshly ground black pepper, to taste. Add more milk as needed.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make these vegan mashed sweet potatoes using what you already have? Here are some ideas…

  • No sweet potatoes? – use winter squash (such as butternut, honey nut, kabocha, acorn, etc.), carrots, or parsnips.
  • No dairy-free butter? – you can use olive oil or leave it out.
  • Make it sweeter – add a little brown sugar, maple syrup, or ground cinnamon.
  • Use fresh herbs – saute some fresh rosemary, sage, or thyme sprigs in butter first to infuse their flavor, then discard the herbs before using the butter. Alternatively, use can mince the fresh herbs and add them as well.

More Vegan Side Dishes

Vegan Mashed Sweet Potatoes

5 from 7 votes
A bowl of orange vegan sweet potato puree.
These savory vegan mashed sweet potatoes are creamy, use minimal ingredients, and are so easy to make! This versatile recipe is vegetarian and has no dairy or sugar. Find all substitutions and variations in the recipe notes section.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 – 5

Ingredients
 

  • 2 pounds sweet potatoes, peeled and cut into 1½-inch cubes any variety
  • 2-3 tablespoons dairy-free butter to taste
  • 6 tablespoons dairy-free milk of choice plus more if needed
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Cook the sweet potatoes. Add the peeled and cubed sweet potatoes to a large pot of boiling water. Cook for 15-20 minutes or until fork-tender. Alternatively, you can steam the sweet potatoes if you have a steamer basket. Or make baked sweet potatoes and then remove the skin before proceeding. 
  • Mash the potatoes. Using a potato masher or fork, mash the potatoes until you've reached your desired texture. Or use a food processor if you'd like more of a whipped texture.
  • Add in the remaining ingredients. Mix in the vegan butter and dairy-free milk, then season with salt and freshly ground black pepper, to taste. Add more milk as needed.

Notes

SUBSTITUTIONS & VARIATIONS:
No sweet potatoes? – use winter squash (such as butternut, honey nut, kabocha, acorn, etc.), carrots, or parsnips.
No dairy-free butter? – you can use olive oil or leave it out.
Make it sweeter – add a little brown sugar, maple syrup, or ground cinnamon.
Use fresh herbs – sauté some fresh rosemary, sage, or thyme sprigs in butter first to infuse their flavor, then discard the herbs before using the butter. Alternatively, use can mince the fresh herbs and add them as well.

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