Mashed Sweet Potato (Vegan)
Ingredients:
- 900 g (2 lbs) sweet potatoes, peeled and cubed
- 60 g (1/4 cup) vegan butter
- 60 ml (1/4 cup) unsweetened plant milk, plus more as needed
- 15 ml (1 tbsp) maple syrup, optional
- 1/2 tsp salt, plus more to taste
- 1/4 tsp ground cinnamon, optional
- Black pepper, to taste
Equipments:
- Large pot
- Colander
- Potato masher
Nutrition:
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Cut the sweet potato cubes to an even size — uniform pieces cook at the same rate, so you avoid mushy edges and undercooked centers.
Let the drained sweet potatoes sit in the warm pot briefly before mashing — this lets excess moisture steam off, so the mash doesn't turn watery.
Instructions:
- Boil the Sweet Potatoes: Add 900 g (2 lbs) cubed sweet potatoes to a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until fork-tender.
- Drain Well: Drain thoroughly and return the sweet potatoes to the warm pot for 1 minute to let excess steam escape.
- Mash: Add 60 g (1/4 cup) vegan butter and mash with a potato masher until mostly smooth.
- Loosen & Season: Stir in 60 ml (1/4 cup) plant milk, 15 ml (1 tbsp) maple syrup, 1/2 tsp salt, and 1/4 tsp cinnamon, adding more milk a splash at a time until you reach your desired consistency.
- Serve: Taste and adjust salt and black pepper, then serve warm.
Common Mistakes: Not draining thoroughly — leftover water thins the mash and dilutes the flavor; drain well and let steam off before mashing.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat with a splash of plant milk to restore creaminess.
Swaps: Swap maple syrup for brown sugar, or omit entirely for a savory mash. Coconut milk in place of plant milk adds extra richness.
Sweet potatoes — naturally sweet and creamy once cooked, needing little added sugar to taste like a treat.
Vegan butter — adds richness and helps the mash turn silky instead of gummy.
Maple syrup and cinnamon — optional warm touches that play up the sweet potato's natural flavor, especially nice for a holiday table.
Mashed Sweet Potato (Vegan)
Ingredients:
- 900 g (2 lbs) sweet potatoes, peeled and cubed
- 60 g (1/4 cup) vegan butter
- 60 ml (1/4 cup) unsweetened plant milk, plus more as needed
- 15 ml (1 tbsp) maple syrup, optional
- 1/2 tsp salt, plus more to taste
- 1/4 tsp ground cinnamon, optional
- Black pepper, to taste
Equipments:
- Large pot
- Colander
- Potato masher
Features:
Why These Ingredients:
Sweet potatoes — naturally sweet and creamy once cooked, needing little added sugar to taste like a treat.
Vegan butter — adds richness and helps the mash turn silky instead of gummy.
Maple syrup and cinnamon — optional warm touches that play up the sweet potato's natural flavor, especially nice for a holiday table.
Prep:
Cut the sweet potato cubes to an even size — uniform pieces cook at the same rate, so you avoid mushy edges and undercooked centers.
Let the drained sweet potatoes sit in the warm pot briefly before mashing — this lets excess moisture steam off, so the mash doesn't turn watery.
Instructions:
- Boil the Sweet Potatoes: Add 900 g (2 lbs) cubed sweet potatoes to a large pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until fork-tender.
- Drain Well: Drain thoroughly and return the sweet potatoes to the warm pot for 1 minute to let excess steam escape.
- Mash: Add 60 g (1/4 cup) vegan butter and mash with a potato masher until mostly smooth.
- Loosen & Season: Stir in 60 ml (1/4 cup) plant milk, 15 ml (1 tbsp) maple syrup, 1/2 tsp salt, and 1/4 tsp cinnamon, adding more milk a splash at a time until you reach your desired consistency.
- Serve: Taste and adjust salt and black pepper, then serve warm.
