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This Sweet Potato Mash recipe uses coconut milk to create a creamy, vegan side dish that’s both simple and flavourful. It comes together quickly and is just as fitting for weeknight dinners as it is for holiday tables.
For more sweet potato recipes, try my Mashed Sweet Potatoes, Baked Sweet Potato Fries, and Jamaican Sweet Potato Pudding next.
I love how creamy this sweet potato mash is, even without dairy. Boiled sweet potatoes take on a smooth texture that pairs so well with the warm spices.
It’s a savoury twist that feels right at home on my table, whether I’m cooking for a weeknight dinner or a plant-based side to the holiday spread. The recipe is simple, flavourful, and one I come back to often.
Table of Contents
- What is a vegan substitute for milk in mashed potatoes?
- What makes mashed sweet potatoes vegan?
- Ingredients for Sweet Potato Mash with Coconut Milk
- How to Make Vegan Mashed Sweet Potatoes
- Recipe Tip
- What to Serve with Vegan Mashed Potatoes
- Storage
- Frequently Asked Questions
- More Thanksgiving Side Dishes
- Vegan Mashed Sweet Potatoes Recipe
What is a vegan substitute for milk in mashed potatoes?
Coconut milk is a great vegan substitute for regular milk in mashed potatoes because it adds creaminess without dairy. You can also use other plant-based options like almond, soy, or oat milk depending on your taste preference.
What makes mashed sweet potatoes vegan?
This recipe is vegan because it skips dairy products and uses coconut milk to create a creamy texture. With just boiled sweet potatoes, spices, and plant-based coconut milk, it’s completely free of animal products.
Ingredients for Sweet Potato Mash with Coconut Milk
- Sweet Potatoes: The base of the dish, they become creamy and slightly sweet once boiled, creating the perfect mash.
- Full-Fat Coconut Milk: Adds rich flavour and creaminess while keeping the recipe dairy-free and vegan.
- Ground Cinnamon: Brings warmth and a subtle sweetness that balances the savoury notes.
- Freshly Grated Nutmeg: Adds a hint of spice and depth that enhances the natural flavour of the sweet potatoes.
- Salt and Pepper: Essential seasonings that tie all the flavours together and keep the mash savoury.
How to Make Vegan Mashed Sweet Potatoes
Boil the Sweet Potatoes
I start by placing the sweet potatoes in a large pot of salted water and bringing it to a boil. Once it boils, I reduce the heat to a simmer and let them cook for about 15 to 20 minutes, just until they’re fork-tender. This step makes sure the base of the sweet potato mash is perfectly soft and ready to blend.
Drain and Mash
After boiling, I drain the sweet potatoes in a colander and give them a good shake to remove excess water. Then I return them to the pot and mash them with a potato masher, ricer, or even a fork, depending on the texture I’m going for. A ricer gives me smooth vegan mashed potatoes, while a fork leaves them more rustic.
Add Coconut Milk and Spices
Next, I stir in the coconut milk along with cinnamon, nutmeg, salt, and pepper. Mixing everything well ensures the flavours are evenly combined, and the coconut milk makes the mash creamy and dairy-free.
I like to serve it in a dish with fresh herbs or cracked pepper sprinkled on top for a simple garnish.
Recipe Tip
Don’t overcook the sweet potatoes. If they boil too long, they’ll soak up excess water and turn the mash watery instead of creamy. Keeping an eye on them and simmering gently will give you the best texture.
What to Serve with Vegan Mashed Potatoes
- Baked Jerk Tofu: The bold jerk seasoning balances the creamy sweetness of the mash, making it a satisfying plant-based meal.
- Vegan Quinoa Bowl: Light, fresh flavours and hearty grains provide contrast to the smooth texture of the mash, rounding out a vegan plate.
- Honey Jerk Salmon: The savoury-sweet glaze on the salmon pairs well with the subtle coconut notes in the mash, creating a flavourful main and side combo.
- Steamed Cabbage: Simple and savoury, cabbage adds freshness and crunch that cuts through the creaminess of the mash.
- Turkey: Turkey’s savoury depth complements the natural sweetness of the sweet potatoes, making this mash a versatile side for holiday or Sunday dinner tables. Serve it alongside Roasted Jerk Turkey, Cajun Butter Turkey Breast, or Jerk Turkey Legs.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat over low heat on the stove, stirring gently, and add a splash of coconut milk if needed to bring back the creamy texture.
To freeze, transfer the mash to a freezer-safe container or bag and store for up to 2 months. Thaw in the fridge overnight and warm it up on the stove with a little extra coconut milk.
Frequently Asked Questions
You can use full-fat coconut milk, like in this recipe, to give mashed potatoes a rich and creamy texture without any dairy. Adding vegan butter also helps create that classic buttery flavour, and other plant-based milks such as oat, almond, or soy work well too.
Sweet potatoes are excellent for mashed potatoes because they boil easily and mash into a naturally smooth and flavourful base. Their subtle sweetness pairs well with savoury spices, making them perfect for a creamy side dish.
Yes, you can make it a day or two in advance and store it in the fridge in an airtight container. When reheating, warm it gently on the stove and stir in a splash of coconut milk to bring back the creamy texture.
More Thanksgiving Side Dishes
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Vegan Mashed Sweet Potatoes
Equipment
- Large Pot to boil the sweet potatoes
- Colander for draining excess water.
- Potato masher, ricer or fork for mashing to desired texture.
- Mixing spoon to fold in coconut milk and spices.
Ingredients
- 3 lrg Sweet Potatoes
- 1/2 cup Full-Fat Coconut Milk, canned
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Freshly Grated Nutmeg
- Salt and Pepper, to taste
Instructions
- Place potatoes in a large pot of salted water and bring to a boil, then lower to a simmer. Cook for 15-20 minutes, or until potatoes are fork-tender.
- Drain potatoes into a colander, shaking excess water and return to the pot. Mash the sweet potatoes using a potato masher/ricer or fork until smooth.
- Stir in the coconut milk, cinnamon, nutmeg, salt, and pepper to taste. Mix well to combine all the flavours.
- Transfer to a serving dish, add fresh herbs or fresh cracked pepper for garnish and enjoy!
