Vegan Mashed Sweet Potatoes

🥔 Why We Love This Recipe

• Easy, classic, delicious: you can whip up these vegan mashed sweet potatoes in about 30 minutes with just 5 ingredients – most of which you likely already have in your pantry. Simply peel and boil your potatoes, mash, add seasonings and serve!
• A sweeter twist on a classic: we love classic mashed potatoes as much as the next person, but sometimes it's nice to shake things up. Enter: vegan mashed sweet potatoes! They're more flavorful and taste like fall in a bowl (plus, they're super fluffy and creamy without any effort!).
• Versatile: add in a heaping spoonful of brown sugar or maple syrup for a sweeter version, or stir in garlic herb butter for a more savory version. Serve them plain jane, or top with candied pecans and fried sage (our two favorites!).
• Delicious with fall main dishes: serve alongside Thanksgiving classics like brussels sprouts, stuffing and cranberry sauce, or with cauliflower steaks, a unique topping for lentil shepherd's pie, or flavorful mushroom stew. The classic flavor profile of these vegan mashed sweet potatoes goes well with just about anything!

🥘 Ingredients

Here's what you'll need to make these vegan mashed sweet potatoes:

📋 Ingredient Notes

• Sweet potatoes: it's best to peel them before boiling for this recipe. I sometimes like potato skins in regular mashed potatoes, but I don't think they're quite as good in mashed sweet potatoes – much better when they're super creamy and smooth!
• Vegan yogurt or sour cream: while most recipes just call for butter and milk, we find a small amount of yogurt or sour cream adds a nice (subtle) tanginess that takes these to the next level. Feel free to use any variety you like – just make sure the yogurt is plain, unflavored and unsweetened.
• Nondairy milk and butter: really any brand/variety will work in this recipe. For butter, we love Miyoko's. For milk, we prefer using full fat oat milk, which has a super creamy texture and neutral flavor.

🔪 Step-by-step Instructions

Prep: Bring 12 cups of water to boil with 1 tablespoon of kosher salt. While water is coming to a boil, peel and roughly chop sweet potatoes into large pieces.

(1) Add potatoes to boiling water, then reduce heat to medium-low. Simmer for about 25 minutes, until potatoes are fork tender, then drain.

(2) Return potatoes to the pot you used for cooking (or a large mixing bowl), turn heat to low and add in butter, salt, and pepper. Using a hand mixer (or a masher), mix well until potatoes are smooth and creamy.

(3) Stir in yogurt and 2 tablespoons of milk (you can add more if needed for creaminess). Taste and adjust salt and pepper as desired.

💭 Expert Tips and FAQs

• No vegan butter? Feel free to sub with olive oil instead.
• Butter not melting into your mashed sweet potatoes? It's probably because you waited to long to add it, and your potatoes aren't quite as warm anymore. No worries, simply melt your butter and heat up your nondairy milk until just before simmering.
• Storage: you can store these vegan mashed sweet potatoes in an airtight container in the refrigerator for up to 4-5 days.
• For extra creamy potatoes: blend in a blender or food processor. We find a hand masher or potato ricer/mill works just fine, but you will still have a bit of texture.
• Variations: stir in a bit of brown sugar or maple syrup for an extra sweet version, or add in roasted garlic and fresh herbs for a more savory take. If you decide to take the sweeter route, you can also add a pinch of dried ginger, nutmeg and cinnamon. Yum!