Mashed sweet potatoes is a delicious side dish for the holiday season. Completely different from a sweet potato casserole. I know people love the casserole topped with marshmallows, but let’s mix things up! This dish is creamy and contains plenty of butter.
Alright!! Let’s talk MASHED SWEET POTATOES!
We all know how common mashed potatoes are, we just think it’s about time to let sweet potatoes shine!
How to make it Vegan
So let’s say you’re vegan….Transitioning this dish to veganism is actually quite simple. Instead of using milk and butter, swap it out for your favorite vegan alternatives. Personally I prefer full fat coconut milk as the milk alternative. It’ll provide the dish with some richness and will not thin out the potatoes as much as almond milk. Now there’s two options in terms of the butte alternative. You could use coconut oil….I mean if you’re a die hard coconut lover. Or you could use an unsalted vegan butter such as Miyoko’s Creamery. Their stuff is awesome…you’re welcome!
Cooking Up: Mashed Sweet Potatoes
If you like extra fiber keep the skin on, but make sure to clean it first. Otherwise, peel off the skin and chop up the sweet potatoes, evenly. Place the chopped sweet potatoes in a large pot and fill the pot with enough water to cover the potatoes. Season generously with salt, because the last thing you want is bland potatoes. Bring to a boil and cook the potatoes for 20 to 30 minutes, or until tender.
Drain the water from the pot, either mash the sweet potatoes in the pot with a little heavy cream. Or transfer the cooked sweet potatoes to a bowl of an electric mixer and mix well with the heavy cream, unsalted butter, and maple syrup. Season well with kosher salt and black pepper and garnish with chopped parsley.
Looking for more side dishes? Check the links below:
- Mashed potatoes
- Roasted potatoes
- Cauliflower mash
- Sweet potato casserole
- Spicy green beans
- Mac & Cheese
- Roasted Brussel sprouts
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Mashed Sweet Potatoes
Ingredients
- 3 lbs. Sweet potatoes peeled and chopped
- ½ cup Heavy cream or Whole milk
- 3 tbsp Maple syrup
- ½ cup Unsalted butter room temperature
- Kosher salt
- Freshly ground black pepper
- Freshly chopped parsley for serving
Instructions
- Place the peeled and chopped sweet potatoes in a large pot. Fill the pot with water (just enough to cover the potatoes). Season generously with salt. Bring to a boil, cook the potatoes for 20 to 30 minutes or until tender.
- With an electric mixer on low speed, blend the potatoes slowly with milk, unsalted butter, and maple syrup. Use more or less to achieve your desired texture.
- Season with salt and pepper. Garnish with freshly chopped parsley. Serve hot.