Vegan Mashed Sweet Potatoes
Author:Sweet and savoury Vegan Mashed Sweet Potatoes that are incredibly creamy and delicious. Just perfect for serving with your holiday meals!
Ingredients
- 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
To serve
- vegan butter , (OPTIONAL)
INSTRUCTIONS
- 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.
NOTES
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 then place in an ovenproof dish covered with a lid or some foil, and bake at 350 °F (175°C) for about 20 to 25 minutes. Stir in a little more coconut cream or vegan butter to serve.
NUTRITION
Serving: 1serving | Calories: 254kcal | Carbohydrates: 51g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 514mg | Potassium: 835mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32240IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 2mg
