Delicious Mashed Sweet Potatoes are a super easy and healthy side dish for the holidays or any meal.
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.
- 4 Large Sweet Potatoes
- Oatly Oat Milk, or milk of choice
- Vegan Butter
- 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 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 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.
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
Delicious Mashed Sweet Potatoes
- 4 large Sweet Potatoes, washed, peeled and diced
- 1 cup The Original Oatly Oat Milk, or milk of choice
- 1/4 cup Miyoko's Creamery European Style Cultured Vegan Butter, Unsalted (linked below)
- 1 Garlic Clove, minced
- 3 tbsp Organic Pure Maple Syrup
- Himalayan Pink Salt, to taste
- Freshly Ground Black Pepper, to taste
- 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.
- 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.
- Enjoy immediately!
- My White Textured Stoneware can be found at World Market.
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