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–+ servings
Vegan mashed sweet potatoes in a bowl.

5-Ingredient Vegan Mashed Sweet Potatoes

Justine Drosdovech
Try vegan mashed sweet potatoes for a rich, creamy, and sweet side dish without the need for dairy-based ingredients! This recipe is ready in less than 30 minutes and made with just 5 ingredients.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Gluten-Free, Vegan
Servings 6 servings
Calories 279.6 kcal

Equipment

  • Vegetable peeler
  • Chef's knife
  • Cutting board
  • Stockpot
  • Potato masher

Ingredients
 

US Customary - Metric
  • 3 pounds orange sweet potatoes (washed, peeled, & cubed into 1-inch pieces)
  • ¼ cup olive oil (extra virgin)
  • ¼ cup plain soy milk (unsweetened)
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

For serving

  • Fresh thyme or sage
  • Cracked black pepper

Instructions
 

  • Add the sweet potato cubes to a large stockpot and cover them with water by about 1-2 inches. Add a generous pinch of salt, then bring the water to a boil.
  • Once boiling, reduce the heat to medium-high and cook for 15 minutes until the potatoes are fork-tender.
  • Drain the sweet potatoes, then add the potatoes back to the pot. Use a potato masher or ricer to mash the potatoes until relatively smooth and creamy.
  • You can also use a food processor to mash the sweet potatoes, working in batches and pulsing them to prevent overmixing.
  • Add the olive oil, milk, garlic powder, salt, and pepper, stirring to combine. Taste and adjust the seasonings as you see fit.
  • Transfer the sweet potatoes to a serving bowl and add a garnish of fresh thyme or cracked black pepper. Happy eating!

Video

Notes

  • Orange potatoes: Choose orange-fleshed sweet potatoes (not yams!) for their naturally creamy texture and sweet flavor.
  • Cut into even cubes: Cube your potatoes into even pieces so they finish cooking at the same time.
  • Cold water: Start cooking with cold water so the potatoes cook evenly from the inside out.
  • Salt the water: The potatoes will absorb water as they cook so make sure you generously salt the water.
  • Don’t overcook: Overcooked sweet potatoes will become waterlogged. Cook them just until they’re fork-tender.
  • Dry the potatoes: Once the potatoes are cooked, let them steam dry a bit in the hot pot before mashing to reduce the amount of water in the mash.
  • Don’t over-mash: Over-mashing can result in gluey sweet potatoes. Mash or pulse them just enough to make them creamy.
  • Warm the milk: Heat your soy milk slightly (or at least make sure it’s room temperature) before adding it to the potatoes to avoid cooling them down.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 279.6kcal | Carbohydrates: 46.2g | Protein: 3.9g | Fat: 9.3g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Sodium: 129mg | Potassium: 782.5mg | Fiber: 6.9g | Sugar: 9.5g | Vitamin A: 32196.5IU | Vitamin C: 5.4mg | Calcium: 81.1mg | Iron: 1.5mg
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