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These vegan mashed sweet potatoes are smooth, creamy, and lightly sweetened with brown sugar and cinnamon. They take just 6 simple ingredients and about 35 minutes, and you can easily make them savory instead. Planning your holiday menu? Find more ideas in my vegan Thanksgiving recipes.
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Mashed sweet potatoes are one of my favorite budget-friendly sides to make all year, not just at Thanksgiving. Vegan butter and plant-based milk make them rich and creamy, and a little brown sugar or maple syrup brings out their natural sweetness.
Want a holiday showstopper? Try my candied mashed sweet potatoes with pecan streusel. Craving the classic? Make my vegan mashed potatoes.
Quick Glance
- Recipe Name: Creamy Vegan Mashed Sweet Potatoes
- Why You’ll Love It: Smooth, creamy, and dairy-free, with easy sweet or savory flavor options.
- Time and Difficulty: 10 minutes of prep and 25 minutes of cooking, easy.
- Main Ingredients: Sweet potatoes, plant-based milk, vegan butter, brown sugar or maple syrup, cinnamon, and salt.
- Method: Boil the sweet potatoes, drain, and mash with vegan butter and plant-based milk, then season.
- Texture and Flavor: Silky and creamy, lightly sweet, and warmly spiced.
- Quick Tip: Drain the sweet potatoes well and add the milk a little at a time so the mash stays thick and creamy.
Table of Contents
- What Makes These Vegan Mashed Sweet Potatoes So Good
- Vegan Mashed Sweet Potatoes Ingredients
- How to Make Mashed Sweet Potatoes
- Toni’s Recipe Tips
- Sweet and Savory Variations
- Serving Suggestions
- Make Ahead and Storage
- Vegan Mashed Sweet Potatoes FAQs
- More Vegan Sweet Potato Recipes
- Vegan Mashed Sweet Potatoes Recipe
What Makes These Vegan Mashed Sweet Potatoes So Good
Sweet potatoes are at their best (and most affordable) in the fall, and this simple mash is my favorite way to enjoy them. I keep the recipe basic so you can make it your own. Have extra sweet potatoes? Bake them into my vegan sweet potato pie for dessert.
- Just 6 ingredients: Sweet potatoes, plant-based milk, vegan butter, brown sugar or maple syrup, salt, and cinnamon.
- Creamy without dairy: Vegan butter and plant-based milk make the mash rich and smooth.
- Sweet or savory: Keep it lightly sweet with cinnamon, or switch to garlic and herbs (see the variations below).
- Make-ahead friendly: Make it a day or two early and reheat it, so the holidays are less hectic.
- Budget-friendly: A few sweet potatoes feed a crowd.
Vegan Mashed Sweet Potatoes Ingredients
You’ll find the full amounts in the recipe card below.
- Sweet potatoes: Orange-fleshed sweet potatoes (sometimes labeled yams) make the creamiest, sweetest mash. Pick ones that are similar in size so the cubes cook evenly.
- Plant-based milk: Any unsweetened, unflavored milk works. Oat and soy milk are extra creamy. For a richer mash, use canned coconut milk.
- Vegan butter: I use unsalted vegan butter so I can control the salt. Olive oil or coconut oil works too.
- Brown sugar or maple syrup: Just enough to bring out the sweet potatoes’ natural sweetness. Use a sugar-free alternative if you prefer, or skip it for a savory mash.
- Cinnamon: Adds a warm flavor that pairs perfectly with sweet potatoes.
- Salt: For the cooking water and to season the mash.
PRO TIP: To make paleo mashed sweet potatoes, use canned coconut milk and coconut oil in place of the plant-based milk and vegan butter.
How to Make Mashed Sweet Potatoes
Step 1: Cut the sweet potatoes. Peel the sweet potatoes and cut them into 1-inch (2.5 cm) cubes so they cook evenly.
Step 2: Boil. Bring a large pot of salted water to a boil. Add the sweet potatoes, bring it back to a boil, then lower the heat and simmer for 15 to 20 minutes, until fork-tender.
Step 3: Drain well. Drain the sweet potatoes in a colander and let them sit for a minute so the extra water steams off. Then return them to the pot or a large bowl.
Step 4: Mash. Add the vegan butter and mash the sweet potatoes with a potato masher until mostly smooth.
Step 5: Add the milk. Pour in the plant-based milk a little at a time, mashing as you go, until the sweet potatoes are as creamy as you like.
Step 6: Season and serve. Stir in the brown sugar or maple syrup, salt, and cinnamon. Taste, adjust the seasoning, and serve warm.
PRO TIP: Short on time? You can also steam the sweet potato cubes for 15 to 20 minutes, or microwave the sweet potatoes whole until tender and scoop out the flesh.
Toni’s Recipe Tips
- Cut even cubes: Same-size pieces cook at the same rate, so you won’t have hard bits in your mash.
- Drain them well: Let the sweet potatoes steam dry in the colander for a minute so the mash doesn’t turn watery.
- Warm the milk and butter: Warm liquids blend in more easily and keep the mash hot. Microwave them together for about 30 seconds.
- Add the milk slowly: Sweet potatoes vary in moisture, so add the milk a little at a time. You can always add more.
- Choose your texture: A fork makes a chunky mash, a potato masher makes it mostly smooth, and a potato ricer makes it extra fluffy.
- Skip the blender: A food processor or blender can turn sweet potatoes gluey. If you use one, pulse it briefly.
Sweet and Savory Variations
This recipe is lightly sweet, but it’s easy to change up. For sweeter mashed sweet potatoes, try:
- Vanilla: A splash of vanilla extract brings out the brown sugar and cinnamon.
- Warm spices: Add a pinch of nutmeg or ground ginger.
- Vegan marshmallows: Spread the mash in a baking dish, top it with vegan marshmallows, and broil until golden. Watch it closely!
- Pecans: Sprinkle toasted pecans or walnuts on top for crunch, or make my candied version with pecan streusel.
For savory mashed sweet potatoes, skip the sugar and cinnamon and add salt, black pepper, and:
- Garlic: Boil a few peeled garlic cloves with the sweet potatoes, stir in roasted garlic, or add garlic powder to taste.
- Herbs: Rosemary and garlic are my favorite combo, but thyme, sage, and chives are delicious too.
- Smoky and spicy: Add smoked paprika, cumin, chili powder, or a pinch of chipotle.
- Cheesy: Stir in nutritional yeast, vegan cream cheese, or shredded vegan cheese.
Serving Suggestions
These mashed sweet potatoes go with just about everything on your holiday table:
- The classic sides: Serve them with vegan green bean casserole, cauliflower stuffing, and glazed carrots.
- The main dish: An easy lentil loaf makes a hearty, budget-friendly centerpiece.
- Gravy: Savory mashed sweet potatoes are delicious with vegan mushroom gravy.
- Weeknight dinners: Use savory mashed sweet potatoes as the topping for my vegan lentil shepherd’s pie, or serve them with baked tofu and roasted vegetables.
Make Ahead and Storage
- Prep ahead: Peel and cube the sweet potatoes up to a day early and keep them covered in water in the fridge.
- Make ahead: Make the mash a day or two early, let it cool, and keep it covered in the fridge. Reheat it before serving.
- Fridge: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezer: Spread portions flat in freezer-safe bags, squeeze out the air, and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm the mash on the stove over low heat or in the microwave, stirring in a splash of plant-based milk and a little vegan butter if it needs it.
- Leftovers: Spread leftovers on toast, swirl them into oatmeal, or use them in sweet potato pancakes.
Vegan Mashed Sweet Potatoes FAQs
No! Scrub them well and leave the skins on for a more rustic mash and less prep. For the smoothest texture, peel them first.
Simmer 1-inch cubes for about 15 to 20 minutes. They are ready when a fork slides in easily.
Yes! Make them a day or two ahead and keep them covered in the fridge. Reheat them on the stove or in the microwave with a splash of plant-based milk.
Yes. Freeze them in freezer-safe bags or containers for up to 3 months, then thaw them overnight in the fridge before reheating.
You can, but only pulse it a few times. Blending too long can make the sweet potatoes gummy. A potato masher or ricer gives the best texture.
More Vegan Sweet Potato Recipes
Vegan Side Dishes
Sweet Potato Cornbread
Vegan Lunches
Roasted Sweet Potato Salad
Vegan Christmas & Hanukkah
Sweet Potato Latkes
If you tried these vegan mashed sweet potatoes or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Mashed Sweet Potatoes
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Ingredients
- 6 medium sweet potatoes about 3 pounds / 1.4 kg, peeled and cut into 1-inch cubes
- ⅔ cup (160 ml) unsweetened plant-based milk
- ½ cup (113 g) unsalted vegan butter
- 2 ½ Tablespoons (30 g) brown sugar or maple syrup or to taste
- ½ teaspoon salt plus more for the cooking water
- 1 teaspoon cinnamon
Instructions
- Peel the sweet potatoes and cut them into 1-inch (2.5 cm) cubes.
- Bring a large pot of salted water to a boil over medium-high heat. Carefully add the sweet potatoes and bring it back to a boil.
- Lower the heat and simmer for 15 to 20 minutes, until the sweet potatoes are fork-tender. Drain them well in a colander and return them to the pot or a large bowl.
- Add the vegan butter and mash the sweet potatoes with a potato masher or hand mixer.
- Add the plant-based milk ¼ cup at a time, mashing until you reach your desired consistency.
- Stir in the brown sugar or maple syrup, salt, and cinnamon. Taste, adjust the seasoning, and serve warm.
Notes
- Drain the sweet potatoes well so the mash doesn’t turn watery.
- Use more or less plant-based milk for a thinner or thicker mash.
- A fork makes a chunky mash, a potato masher makes it mostly smooth, and a potato ricer makes it extra fluffy.
- For savory mashed sweet potatoes, skip the sugar and cinnamon and add garlic, herbs, and black pepper.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze them for up to 3 months.
One small issue: I do not think this recipe can have a total of 1 mg of potassium. More like 1000 mg at least.
Just thought I would share that with readers so they do not assume it is low K.
Thanks for sharing this! I hope you enjoyed these mashed sweet potatoes 🙂
Love how easy this mashed sweet potato recipe is to make! Saving it to make again for Thanksgiving.
Thank you, Tina! I hope they were a hit on your Thanksgiving table. If you want to switch it up this year, try the garlic and rosemary version!