Sweet and savoury Vegan Mashed Sweet Potatoes that are incredibly creamy and delicious. Just perfect for serving with your holiday meals!
What makes this different from other sweet potato recipes? Well, for the very best flavour and texture, the sweet potatoes are first roasted with rosemary and garlic. This seals the sweet potato flavour right in, concentrating it rather than diluting it which is what happens when sweet potatoes are boiled. It also prevents your sweet potatoes from becoming watery. This means your mash will have a much better texture.
All you need are 7 simple ingredients (plus salt and pepper) to make this easy, naturally vegan recipe for the holidays:
And a few important ingredient notes:
- Sweet potatoes - Look for sweet potatoes with copper skin and a vibrant orange flesh. You can also use yams. I don't recommend using white/yellow sweet potatoes.
- Coconut cream - This is the hard creamy part at the top of a can of full-fat coconut milk. Use what's left in the can for something else, like a smoothie. The coconut flavour works really well to create yet another layer of flavour and it adds a lovely silky richness too. You can use vegan butter if you prefer. Don't add dairy-free milk or your sweet potato will become watery!
- Maple syrup - This gives a touch of smoky sweetness. Make sure this is real maple syrup and not pancake syrup though!
- Herbs - Sprigs of fresh rosemary are really easy to get in the produce section of just about any grocery store or greengrocer. Fresh thyme works well in place of the rosemary though. I don't recommend using dried herbs.
How To Make Vegan Mashed Sweet Potatoes
Here’s how to make this super flavourful vegan side dish for the holidays:
- Cut each potato in half, rub with oil and lay face down on some slices of garlic and a sprig of rosemary.
- Bake until soft then scrape the potato flesh into a bowl.
- Add the other ingredients.
- Mash well with a potato masher, then finish up by giving it a quick beat with a wooden spoon.
Success Tip - Roasting the potatoes might take a little longer than boiling or steaming them, but it condenses the flavour and makes for a much better tasting and not so wet mash.
This recipe is a great one for making ahead. Prep and mash as per the recipe up to 3 days before. Store in an airtight container in the fridge. Bake in an ovenproof dish covered with a lid or some foil, at 350 °F (175°C) for about 20 to 25 minutes. Give it a stir and top with some vegan butter before serving.
Vegan Mashed Sweet Potatoes are so delicious served with vegan roast, cranberry sauce, red wine gravy, Vegan Yorkshire Puddings, and the rest of your vegan Thanksgiving or holiday dishes. Other great accompaniments include:
TIP - Try baking in a casserole dish with Dandie’s vegan marshmallows on top (like a vegan marshmallow sweet potato casserole).
Store leftover mash in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave, or in an oven covered with a lid or foil. Stir in a little more coconut cream or vegan butter to serve.
Mashed sweet potatoes also freeze well for up to 2 months. Allow to thaw in the fridge overnight before reheating.
Mashed Sweet Potato FAQs
This recipe calls for olive oil and optional vegan butter but you can omit both to make the recipe oil-free. The olive oil is brushed on the cut surface of the potatoes so they don't stick. Omit it and use a silicone baking mat and they should cook without any sticking.
The optional butter is recommended when serving only and isn't actually mashed into the potato so it's very easy to avoid.
More Vegan Sides?
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Mashed Sweet PotatoesAuthor:
- 3lb (1.36 kg) sweet potatoes/yams , about 4 medium to large potatoes
- 1 to 2 teaspoons olive oil , optional
- 4 cloves garlic
- about 8 small 2 inch sprigs fresh rosemary , or fresh thyme
- 4 tablespoons coconut cream , scraped from the top of a can of full-fat coconut milk
- ½ teaspoon ground cinnamon , plus more to taste
- 30 mls (2 tablespoons) maple syrup , real maple syrup not pancake syrup
- 1 teaspoon fine sea salt , or to taste
- 1 teaspoon freshly ground black pepper , or to taste
- vegan butter , (OPTIONAL)
- Preheat oven to 450 °F (230 °C) and line a large baking tray with a silicone baking mat or parchment paper.
- Cut each sweet potato in half lengthways and rub each flat surface with a little oil (omit to keep the recipe oil-free).
- Peel the garlic cloves and cut each one lengthways into about 4 thin slivers.
- Lay the potatoes cut side down on the baking tray and tuck a couple of slices of garlic under each one along with a sprig of rosemary. Place in the oven and bake for 35 to 40 minutes or until nice and soft and a fork will stick into them easily.
- Remove from the oven and carefully turn over the potatoes, discard the pieces of garlic and rosemary, and scrape the flesh out of each potato with a spoon and place in a bowl. I cover one hand with a clean dish towel to protect it from the heat. Discard/compost the skins.
- To the sweet potato, add the coconut cream, cinnamon and maple syrup. Mash well then add the salt and pepper to taste, making sure to stir it in really well. Give it a quick beat with a wooden spoon to fluff it up.
- Serve immediately, topped with a few knobs of vegan butter (optional), or keep warm in a covered dish in a low oven until needed.