Delicious Mashed Sweet Potatoes
Delicious Mashed Sweet Potatoes are a super easy and healthy side dish for the holidays or any time of year.
If you love the classic mashed potato side dish, then you should give this sweet potato version a try. It may just become your new favorite like it has mine.
Ingredients Needed:
- 4 Large sweet potatoes
- Oat milk, or milk of choice
- Garlic
- Vegan butter or butter of choice
- Maple syrup
How To Make These Delicious Mashed Sweet Potatoes:
- Peel the skins off the potatoes, unless you want a chunkier mash. For this recipe, I peel the skins off.
- Roast or boil the potatoes on the stovetop. However, boiling them is much easier and produces a creamier result.
- After you boil them, drain the potatoes.
- To blend, either use a potato masher or an electric hand mixer. If you want your potatoes super smooth, feel free to use a food processor.
- For the best results, blend in the milk and butter.
- Don’t forget to season. Salt and pepper are a must.
Different Flavor Combos:
- Use brown butter
- Top with candied pecans or your favorite toasted nut
- Sweeten with honey or brown sugar
- Add cinnamon, nutmeg or both
- Sprinkle some DIY Garden Herb Salt on top
I love mashed sweet potatoes! And my favorite way to serve them is with some maple syrup, vegan butter and garlic. Depending on what else I’m serving with the potatoes, I will either add some cinnamon or herbs to the potatoes as well.
FYI: Leftover mashed sweet potatoes keep will in the fridge for up to 4-5 days.
And, for recipes to pair with this side dish, please give these a try:
- Herb-Roasted Boneless Leg of Lamb
- Herb-Crusted Cornish Game Hens
- Hearty Autumn-Harvest Salad with Apples
- Maple Pecan Pie Bars
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Delicious Mashed Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 + servings 1x
Description
Delicious Mashed Sweet Potatoes are a super easy and healthy side dish for the holidays or any time of year.
Ingredients
- 4 large Sweet Potatoes, washed, peeled and diced
- 1 cup Oat Milk, or milk of choice
- 1/4 cup Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
- 1 Garlic Clove, minced
- 3 tbsp Pure Maple Syrup
- Himalayan Pink Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions
- Boil: To a pot of boiling water, add the diced sweet potatoes and cook until they can be easily pierced with a fork; about 20-25 minutes. Remove from the heat and drain well.
- Blend: With a hand mixer, mix up the potatoes for about a minute or so. Add the milk and butter and mix until well blended and smooth. Add the garlic and maple syrup and give it a quick stir until just incorporated. (Taste for flavor and adjust accordingly). Finish off with salt and pepper to taste.
- Serve: Enjoy immediately!
Notes
- Different flavor combinations: You can use brown butter, top with candied pecans or your favorite toasted nut, sweeten with honey or brown sugar, add cinnamon, nutmeg or both, or sprinkle some of my DIY Garden Herb Salt on top.
- Category: Side Dish
- Method: Boil
- Cuisine: American
Keywords: Dairy-Free, Easy Side Dish Recipes, Gluten-Free Recipes, Holiday Recipes, Side Dish, Sweet Potato, Vegan, Vegetarian
NOTE:
- My White Textured Stoneware can be found at World Market.
Butter/oliveoil,ginger,lemon,honey+soysauce is what l use in mashed sweet potato, but will be trying your version next time!
Awesome, thank you Pat! I provide a number of different variations in the recipe as well. And your version sounds fun too.
This sounds supurb. Can I have the recipe?
Well, I guess I should say the different variations I provide are listed within the blog post itself. I have added those to the recipe card though.