Skip to main content
DONATE

Delicious Mashed Sweet Potatoes

Email share
by Naomi Cook, A Life Delicious • Published on • Last modified on
Food

This blog first appeared in A Life Delicious.

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 Salton 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 well in the fridge for up to 4-5 days.

INGREDIENTS

  • 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 Unsalted Butter
  • 1 Garlic Clove, minced
  • 3 tbsp Pure Maple Syrup
  • Himalayan Pink Salt, to taste
  • Freshly Ground Black Pepper, to taste

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.

And, for recipes to pair with this side dish, please give these a try:

More Recipes

Spotlight Newsletter

Community stories from across Colorado and updates on your favorite PBS programs, in your inbox every Tuesday.

Sign up here!