Vegan Mashed Sweet Potatoes
These creamy vegan mashed sweet potatoes are made with vegan butter, plant-based milk, and a touch of brown sugar and cinnamon. An easy mashed sweet potato recipe you can keep sweet or make savory, perfect for the holidays!
Servings: 8 servings
Calories: 264kcal
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.
Nutrition
Serving: 1serving | Calories: 264kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 336mg | Potassium: 607mg | Fiber: 5g | Sugar: 11g | Vitamin A: 24125IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg
