This Vegan Sweet Potato Mash is a staple in my house. The creamy sweet potatoes combined with coconut milk and dairy free butter is oh so delicious. It is perfect for all occasions and super simple to make which makes it the perfect side dish. You will want it on hand for the upcoming holiday season. These easy mashed sweet potatoes can be made in the instant pot or on the stovetop.
I am a huge sweet potato fan and make them all the time at home with multiple sweet potato recipes. On our honeymoon one of my favorite dishes was pork tenderloin with sweet potatoes, asparagus, and a Red Pepper Chimichurri. It was so good. It was then that I realized I needed to add my paleo sweet potato mash recipe to my website. It has also become a staple around the holidays, I love to make this recipe and my Dairy Free Green Bean Casserole, Cranberry BBQ Meatballs and Gluten Free Mashed Potatoes for Thanksgiving.
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Why You Will Love This Recipe
- This recipe is super easy to make.
- Kids love this side dish! It is perfect and safe for babies too for those of you who like to make homemade baby food.
- This recipe is naturally dairy free, gluten free, soy free, nut free, Whole30, paleo, and autoimmune protocol (AIP) friendly.
- You can prep this recipe ahead of time during the week and use it for meal prep.
- Aside from sweet potatoes, you should have all of the simple ingredients in this recipe on hand!
- You can even make this recipe from making sweet potatoes in the air fryer.
Ingredients
- Sweet Potatoes-I like to get mine from Trader Joe’s but any kind will work. The bigger the sweet potato, the easier it is to peel it. You will want the sweet potatoes washed and peeled prior to cooking. This will make the sweet potato mash smoother. I like to use this peeler set.
- Ghee or olive oil-If you are vegan I suggest olive oil but if you tolerate ghee I love that too! This gets the mash nice and smooth.
- Coconut milk-helps with the smoothness of the mash. You can use any other kind of dairy free milk. Note, if you are doing the autoimmune protocol, be sure to use a coconut milk brand that does not have any additives. I like using Trader’s Joe’s brand.
See the recipe card below for a full list on ingredients and measurements.
Substitutions and Variations
- Ground Cinnamon-This is a great addition to make this recipe nice and sweet.
- Salt & black pepper-For flavor.
- Green onions, fresh chives, fresh thyme -This adds a nice savory vibe! I love to add fresh herbs to any dish I make!
- Maple Syrup or Brown Sugar – These will add additional sweetness to the dish
- Vegan Butter – This adds additional creamy texture and savory flavor to the dish!
- Nutritional Yeast – This adds a savory cheese like taste to the dish!
- Coconut Milk – You can use any dairy free milk alternative for this such as almond milk, oat milk, or soy milk. Note that some contain vanilla, unless you want a sweeter vegan mashed sweet potatoes I would use an unsweetened kind.
- Ghee or olive oil- You can also use dairy free butter.
This recipe has not been tested with any other variations or substitutions. If you try this recipe with any other variations or substitutions, please let me know in the comments below!
Step By Step Instructions
Step 1: Chop up sweet potatoes into a coil like shape. Add them to the instant pot with water and set to HIGH pressure for 10 minutes.
Step 2: Drain the sweet potatoes over the sink and add the remaining ingredients to a bowl.
Step 3: Using a food processor blend all ingredients together.
Step 4: Add any variations or toppings to the sweet potatoes, then serve!
Expert Tips
- Tip 1: Make sure the sweet potatoes are completely drained prior to mixing them with the fat and seasonings. You do not want watery sweet potatoes!
- Tip 2: If you are going to use this sweet potatoes recipe for meal prep, be sure to allow it to completely cool prior storing in the fridge.
- Tip 3: Your sweet potatoes do not need to be peeled, while they can be peeled the skin is also a really good source of nutritionist.
Recipe FAQs
Fill a large pot with water and add the sweet potato coins to the pot. Bring to a boil and cook for 20-30 minutes or until the sweet potatoes are smooth throughout. Once the potatoes are cooked, drain the water from the pot and add the fat and coconut milk to a bowl and blend until smooth with a hand held mixer.
You can add more dairy free milk!
The best way to reheat this recipe is on the stovetop on medium heat for 5 minutes while whisking. This recipe is also microwave friendly to reheat.
No! You can use a potato masher, immersion blender, hand mixer, or if they are small and soft enough you can hand mash with a fork or wooden spoon.
Yes! If you add a dash of cayenne pepper to the mashed potatoes it will add a little bit of spice to the dish!
Storage Instructions
- I suggest storing this recipe in an airtight container in the fridge. Allow the leftover sweet potato mash to completely cool prior to putting it in the fridge. This recipe will last up to 7 days in the fridge.
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Vegan Sweet Potato Mash
Equipment
- instant pot or large pot
- Peeler
Ingredients
- 2 pounds sweet potatoes peeled
- 1/2 cup coconut milk
- 1 tbsp olive oil or ghee if not dairy free
Instructions
For the instant pot version:
- Chop up sweet potatoes into 1/2 inch round coins and add one cup or water to the instant pot with the potatoes. Set to high pressure for 10 minutes. Once the time is up, add the sweet potatoes, oil, and coconut milk to a large bowl and blend with a handheld hand mixer until smooth.
For the stovetop version:
- Chop up sweet potatoes into 1/2 inch round coins and add to a large pot. Fill the pot 3/4 way with water and bring to a boil. Cook for 20-30 minutes or until the potatoes are soft. Once the time is up, add the sweet potatoes, oil, and coconut milk to a large bowl and blend with a handheld hand mixer until smooth.
To serve:
- Garnish with garnishes of choice if desired.
- If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Laura says
I was so excited to try this but coconut flavor makes me nauseous. I was hoping the sweet potatoes would overwhelm the coconut flavor but they did not.
You can use other dairy free milks if you do not like coconut 🙂
Lori says
This is a delicious side dish! Perfect for fall or for thanksgiving. We love this!
Allianna Moximchalk says
Thanks for your review!
Sandra says
Saving this for thanksgiving!!!
allianna says
Yay! Enjoy!