These vegan mashed sweet potatoes are so delicious! They’re mixed with vegan butter and non-dairy milk for a classic, flavorful side dish.
This recipe for vegan mashed sweet potatoes is simple and classic. There are no fancy toppings, it’s just straight up smooth, creamy and delicious sweet potatoes.
Not that we’re averse to fancying up your sweet potatoes. Check out our vegan sweet potato casserole if you want a really fancied up side dish (it’s really more like a dessert).
This recipe is the counterpart to our vegan mashed potatoes recipe, just made with sweet potatoes.
The sweet potatoes are already plenty sweet, so we didn’t feel the need to add any sugar to this dish. But you are more than welcome to sweeten it up with a little brown sugar if you prefer. We include instructions for this in the recipe card.
How To Make Vegan Mashed Sweet Potatoes
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Peel and dice sweet potatoes. Bring a large pot of water to the boil and add your diced sweet potatoes along with some salt and boil them until tender. About 15 minutes.
- Drain your sweet potatoes and let them sit in a colander for a few minutes to dry out.
- Return the sweet potatoes to the pot. Add vegan butter and mash the potatoes and the vegan butter together.
- Now add in some non-dairy milk and mash that in until your potatoes are smooth and creamy.
- Add salt and pepper to taste.
- Serve hot topped with a few knobs of vegan butter and a sprinkle of cinnamon (optional).
Ingredient Notes
Non-dairy milk. You can use any non-dairy milk. We used soy milk but we have also tested this with full fat canned unsweetened coconut milk for an even richer and creamier option. It’s delicious both ways.
Sweeten it up. If you want a sweeter version of this recipe then add in 2 tablespoons of brown sugar and mash it in along with the vegan butter and non-dairy milk.
Seasonings: We found salt and pepper to be sufficient in terms of seasonings as the flavor of the sweet potatoes really shines without much assistance. A light sprinkle of cinnamon on top when serving can be a good addition as well.
Storing and Freezing
Leftover sweet potato mash will keep very well in a covered container in the fridge for 3-4 days.
It’s also freezer friendly if you want to freeze it.
More Vegan Sweet Potato Recipes
- Vegan Sweet Potato Curry
- Vegan Sweet Potato Soup
- Vegan Sweet Potato Casserole
- Vegan Sweet Potato Salad
- Vegan Sweet Potato Pie
- Thai Sweet Potato Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mashed Sweet Potatoes
Ingredients
- 4 pounds Sweet Potatoes (1800g) Peeled and diced
- ⅓ cup Vegan Butter (75g)
- ¼ cup Soy Milk (60ml) or other non-dairy milk
- Salt and Pepper To taste
Instructions
- Peel and dice sweet potatoes (2″ chunks). Bring a large pot of water to the boil and add your diced sweet potatoes along with a little salt (~1 teaspoon salt). Cover the pot and boil them until tender. About 15 minutes.
- Drain your sweet potatoes and let them sit in a colander for a few minutes to dry out. Then return them to the pot.
- Add the vegan butter and mash the potatoes and the vegan butter together.
- Add the soy milk and mash that in until your potatoes are smooth and creamy.
- Add salt and pepper to taste.
- Serve hot topped with a few knobs of vegan butter and a sprinkle of cinnamon (optional).
Notes
- Non-dairy milk. You can use any non-dairy milk. We used soy milk but we have also tested this with full fat canned unsweetened coconut milk for an even richer and creamier option. It’s delicious both ways.
- Make it sweeter. If you want a sweeter version of this recipe then add in 2 tablespoons of brown sugar and mash it in along with the vegan butter and non-dairy milk.
- Seasonings: We found salt and pepper to be sufficient in terms of seasonings as the flavor of the sweet potatoes really shines without much assistance. A light sprinkle of cinnamon on top when serving can be a good addition as well.
- Storing: Leftover sweet potato mash will keep very well in a covered container in the fridge for 3-4 days.
Damn I’ve made this now a couple of times and it always tastes like heaven. I’ve also added peeled parsnips and they go really well together. Usually I add only a splash of oat milk and mash it with a potato masher. It really is a versatile, easy and super creamy, flavorful dish!
Wonderful! Thanks so much Lara!
Creamy, delicious and nutritious – just love it!
Thanks so much Anna!