Vegan Mashed Sweet Potatoes

I love making healthy, delicious, and easy plant-based lunches and dinner, especially when the fall season starts, like I did with my Vegan Spaghetti Squash Alfredo, Lemon Broccoli Green Pasta, or Vegan Scalloped Potatoes. Sweet potatoes are such a great ingredient to bring a ton of nutrients compared to many other starchy vegetables like potatoes. They are easy to find, cheap to buy, easy to cook, bake, or fry.

Ingredients and Substitutions

You only need a few ingredients and just 20 minutes to make this delicious vegan side dish for your holiday table.

Orange Sweet Potatoes (about four large orange sweet potatoes), peeled, cut into 1-inch small cubes (2.5 cm). Garlic Cloves – For fall flavors. Vegan Butter – or margarine, both work fine. Unsweetened Almond Milk or any plant-based milk you have at home. I found almond milk the best or soy milk because they are bland and don’t interfere much with the sweet potato flavor. Some other milk, like oat milk or rice milk at a touch of sweetness that some people won’t appreciate. Pick what you love the most. Nutritional Yeast – this adds a light cheesy, savory flavor to the mash. It’s optional but so delicious. Salt and Ground Black Pepper – to taste.

For a sweeter fall note, you can add a pinch of cinnamon or nutmeg to the mashed sweet potatoes. Feel free to add this if you love these spices.

How To Make Vegan Mashed Sweet Potatoes

Let’s see how to make the best mashed sweet potato recipe this fall.

Making Ahead Tips

You can make ahead a sweet potato mash even up to 48 hours before! My recommendation for the best flavors is to only combine the remaining ingredients into the mash before serving. Boil and mash sweet potatoes, and store them in an airtight container in the fridge. Just before serving, add the mashed sweet potatoes to a saucepan along with all the remaining ingredients. Bring over medium-high heat, stir and cook until warm and smooth.

Storage

You can freeze mashed sweet potatoes for up to 3 months in an airtight container. The day before serving, thaw it in the fridge and rewarm the mash in a saucepan over medium-high heat or in the microwave. This recipe lasts for up to 3 days in the fridge in a sealed container.