7-ingredient vegan mashed sweet potatoes. They’re so tasty, smooth, creamy and ready in about 30 minutes. It’s the perfect side dish!
I really LOVE mashed potatoes, it’s one of my all-time favorite side dishes and I ate it a lot when I was a child. However, I’ve onlye eaten mashed sweet potatoes, maybe 2 or 3 times in my entire life and although I think it tastes great, I’ve never made it at home and I’m so happy with this recipe, it’s AMAZING!
This is comfort food, so delicious, simple and satiating, and is ready in about 30 minutes. Besides, it’s a great side dish. I prefer to eat it with some veggies (raw or steamed) and some plant-based protein like tofu or canned legumes. Mashed sweet potatoes are delightful hot or cold, so it’s a perfect food to include in your lunch box.
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If you like our vegan mashed sweet potatoes, check out these sweet potato recipes: vegan sweet potato and black bean enchiladas, 5-ingredient sweet potato brownies, sweet potato coconut curry soup, sweet potato salad and low fat sweet potato chocolate pudding.
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Vegan Mashed Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main dish
- Cuisine: Vegan, American
7-ingredient vegan mashed sweet potatoes. They’re so tasty, smooth, creamy and ready in about 30 minutes. It’s the perfect side dish!
Ingredients
- 2 pounds sweet potato (900 g)
- 1/4 cup plant milk of your choice, we used soy milk (65 ml)
- 2 tbsp maple syrup
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- Chopped walnuts and dried dill for topping (optional)
Instructions
- Peal and dice the sweet potatoes and steam (or boil) them for about 20 to 25 minutes or until they’re soft.
- Add the steamed sweet potatoes to a large mixing bowl with the rest of the ingredients and mash. We used an immersion blender, but feel free to use a potato masher, a fork or even a regular blender.
- Top with some chopped walnuts and dried dill (optional) and serve.
- Keep the vegan mashed sweet potatoes in a sealed container in the fridge for about 4 to 5 days.
Notes
- Use any sweetener instead of the maple syrup or omit this ingredient.
- Add your favorite herbs and spices.
Nutrition
- Serving Size: 1/4 of the recipe (without the walnuts and the dried dill)
- Calories: 322
- Sugar: 7.9 g
- Sodium: 266 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Carbohydrates: 73.8 g
- Fiber: 10.7 g
- Protein: 6.4 g
will this recipe work with the yellow sweet potatoes, the Hannah yams?
thanks
Hi Jill! Yes, feel free to use any type of potatoes you want 🙂
Made these for our 14th annual College Thanksgiving yesterday, and they were delicious… for vegans and non-vegans alike. Thank you!
Hi Julie! You’re so welcome 🙂 So glad you enjoyed it!
Yummm this is my fave version of vegan mash! It is divine. Thanks!
Hi Kat! I’m so sorry, but I didn’t see your comment 🙂 So glad you liked it!
I used this recipe for a vegan lasagna…the mash carried the entire dish!
★
Hi Marti! You rated our recipe with only 1 star. If you really like it, could you please delet your comment and leave another one with more stars? Thanks a lot!
This recipe was great! It has been a challenge finding vegan dishes that my picky 9 year old likes. This was a winner! Thanks.
★★★★★
Hi Mari! So glad you and your child liked it 🙂 Have a nice day!
Yummy!! Will do less pepper and garlic pepper next time.
★★★★
Hi Aura! So glad you liked it 🙂
Can I substitute canned organic sweet potato purée if I’m short on time?
Hi Cheryl! I’ve never tried them, so I can’t help you, sorry!
Thanks for posting this recipe. I’m gonna try it tomorrow. Can I use almond milk (sweetened with agave)?
Hi Daniel! You’re so welcome 🙂 Almond milk is okay, but it’s better to use unsweetened milk for this recipe.