Vegan Mashed Sweet Potatoes
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.
Servings: 4 servings
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!
Notes
Tips for Success:
Don’t overcook – simmer gently to prevent waterlogged potatoes (if potatoes are cut too small or boiled too long, they take in excess water. When you go to mash them, instead of being fluffy, they turn watery, gluey, or gummy.)
Warm coconut milk – if time and patience permits, gently heating the coconut milk before mixing helps keep mash fluffy.
Texture control – use a ricer for ultra-smooth mash, or a fork for a rustic, chunky style.