Vegan Mashed Sweet Potatoes
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.
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.