Sweet, sweet potatoes. These delicious roots are so versatile and can be enjoyed in any number of ways! Making mashed sweet potatoes is easy enough for anyone to make- all you need is a few simple ingredients that most people have on hand already!
Creamy mashed sweet potatoes make a perfect side dish for a dinner table or Thanksgiving menu, just as sweet potato fries would.
They remind me of a traditional side dish in my hometown in Panama, Temptation Plantains, because they are a lovely sweet side dish that works very well to pair as part of a big savory dishes banquet.
This sweet mashed potatoes recipe has only four ingredients; they are creamy, easy, and make the perfect side dish!
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🧾 Ingredients
This easy recipe has only four ingredients. Yes! Sweet potatoes are packed with flavor and don't need much more.
- Sweet potatoes
- Coconut oil
- Rosemary (preferably fresh)
- Almond milk
Optional
Maple syrup or brown sugar (only if you want them, extra sweet). I skip them, but some people can't live without their extra sweetness. I prefer to satisfy my sweet tooth with some apple cake!
🔪 Instructions
You can make mashed sweet potatoes just as you would make regular mashed potatoes. You only need to change the seasoning, as you are trying to play with the sweetness they bring to the plate.
To make the creamy mashed sweet potatoes, place the sweet potatoes in a pot and cover with water at room temperature; bring to a boil over high heat.
Reduce heat to medium-low and simmer until fork-tender, which should take about 15-20 minutes, depending on how big they are cut up into chunks.
Hint: If your sweet potatoes are small to medium, I prefer to boil them without cutting them to prevent them from absorbing water and becoming soggy.
Drain well afterward, then place them in a large pot and mash sweet potatoes by hand, using a potato masher, or pour it out into an electric mixer and add your seasonings: oil, herbs, and non-dairy milk (we use homemade almond milk), until you achieve your desired consistency. That easy!
I am very old school; I just use a potato masher and a wooden spoon to stir the seasonings.
Also, I use the same large pot to boil them to keep the cleaning to a minimum. So it is a one-pot recipe. Also, keep it warm as you give the sweet potato mash recipe your final seasoning touch!
Sweet potatoes are so tasty that you don't need any vegan parmesan cheese, garlic... you don't even need to add maple syrup; add butter, salt, and pepper.
You can skip the herbs and the oil and only use some plant milk to adjust the creaminess.
Serve warm.
📖 Variations
- Oil - I prefer mashed sweet potatoes with a flavor twist provided by coconut oil, but if you are not a lover of coconut oil, you can switch it to extra virgin olive oil, to have an equally satisfying. You can also go for Vegan butter if you prefer something more mellow and traditional.
- Sweetness - If you use brown sugar and vegan butter, melt the sugar in the butter to make the delicious brown butter and add it directly while you mash the sweet potatoes to achieve a creamier texture.
- Liquid - use any non-dairy milk, such as almond milk, soy milk, or homemade oat milk, to achieve the right consistency and creaminess. You can even use warm water; that’s how great sweet potatoes are.
- Herbs - I think that rosemary makes my healthy mashed sweet potatoes delicious, and it has become my herb of choice. Thyme is a great choice, while tarragon is an excellent choice if you give it a French air.
🥢 How to serve
What do mashed sweet potatoes go with?
Mashed sweet potatoes are great as a side dish or topped with brown sugar, vegan marshmallows, or cinnamon.
🥡 Storage
How do I store mashed sweet potatoes?
Store your mash in the refrigerator for up to four days. You can freeze it if you prefer, but be sure to thaw it before reheating!
Have leftovers?
Mashed potatoes will last three days in the refrigerator in a plastic bag. You should add a tablespoon of milk per pound (500 grams) of tender potato when baked.
Can I use a food processor?
Yes, you can, but I prefer to mash the sweet potatoes to leave some texture.
Also, part of the beauty of this mashed sweet potatoes recipe is that it is hassle-free. You just need a saucepan and a fork or potato masher. I wouldn't bother to make a mess in the kitchen for such a simple sweet potato side dish.
It is one of the most straightforward vegetarian recipes; let’s not take that away.
Do you have any tips for making smooth mashed sweet potatoes?
If you want to make super smooth mashed sweet potatoes, I suggest using a food mill or an immersion blender. You could also use a potato ricer if you have one.
🍠 More sweet potatoes recipes
During the holiday season, we love making this sweet potato crunch casserole with apples; it is fantastic and surprisingly easy to make!
Try out these oven-baked sweet potatoes, the perfect holiday table side dish that is so convenient that you want to make it year-round!
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Four Ingredient Mashed Sweet Potatoes with an Exciting Twist of Flavors
Equipment
Ingredients
- 4 sweet potato medium
- 2 teaspoons coconut oil
- 2 sprigs rosemary fresh
- 1 cup almond milk or any other plant milk
Directions
- Boil. Wash the sweet potatoes and place them in a pot (skins on) and cover with water at room temperature; bring to a boil over high heat.
- Reduce heat to medium-low and simmer until fork tender. It should take about 15-20 minutes depending on how big they are cut up into chunks (if using large potatoes).
- Drain. Then use the same large pot and mash sweet potatoes by hand, using a potato masher.
- Season. Add your seasonings: oil, herbs, and non-dairy milk, until you achieve your desired consistency.
Nutrition Facts
❓FAQ
Below are some questions about how to make the best of your sweet potatoes.
The general rule is to boil them for 20 minutes, but it will take a little longer if they are cut into larger pieces. If you want to make sure they are cooked through, test one with a fork after 15 minutes. If the fork goes in easily, they're done.
Carrots, parsnips, and sweet potatoes are all rich in vitamins and minerals. They're also high in iron, calcium, selenium, B and C vitamins, as well as beta-carotene. Being a low glycemic index root vegetable, sweet potato digests slower than regular potatoes. Release sugar gradually into the bloodstream to keep blood sugar levels constant.
They also promote gut health!
Like that on regular potatoes, the outer skin of sweet potatoes softens as they cook and are edible. However, for a smooth and creamy mash, I suggest peeling it first.
Store your coconut oil somewhere warm, like near a stove or on top of the refrigerator. Coconut oil liquefies around 75° F (24° C), so if you find yourself in a warm spot, it's likely to stay liquid until it cools back down again.
Baking sweet potatoes can be done in 30 minutes if you cut them into 2-inch chunks. Boiling takes 20 minutes. You could also microwave them for seven to eight minutes on high heat, which is the best method if you want an instant meal.
I love sweet potatoes and baking them with their skins on! When we want to have them as a side dish.
You can also make your sweet mashed potatoes by baking them instead of boiling them or steaming them. It will just take more time.
When I have the luxury of time, I prefer baking them so the flavor is even richer.
Steaming is also great because you avoid the sweet potatoes getting soggy.
Some people swear by microwaving to get perfectly cooked mashed spuds in under ten minutes. This is an excellent option when cooking for one or two people.
Completely optional. I don't, because I like to keep things simple. But if you choose to soak them, you will save 5-10 minutes from your cooking process (either boiling or baking them).
It only makes sense if you want to save those extra minutes when cooking or baking them while you do something else completely unnecessary from my point of view.
No, I don't. The skin softens as they cook and are edible. However, for a smooth mash, I suggest peeling them first.
If you have leftover mashed sweet potatoes, add a tablespoon of non-dairy milk per pound (500 grams) of tender potato. Put the potatoes into the oven and roast at 400 ºF (200 ºC)for about 20 minutes or until they are heated, and the almond milk (or other plant milk) is bubbling.
First, boil your sweet potatoes with the skins on, then let them cool down and peel them (if you want). You can also eat their skin, as we do, because their skins are edible and full of nutrients.
Second, drain them immediately, and don't let them soak in water, even if you boil them without skins. They will absorb all that extra water that you don't need.
Third, steam or bake them; that way, they will not have contact with water. You just need some extra 10-15 minutes.
If you want your mash to be thicker, there are a few things you can do.
Add a thickener such as mashed ripe banana, cooked pumpkin puree, silken tofu, or Earth Balance Buttery Spread. You could also use starch like arrowroot powder, potato starch, or cornstarch.
Another option is to bake or microwave them instead of boiling them to prevent them from absorbing extra water.
You can soften sweet potatoes by soaking them in water. Place the whole, unpeeled potatoes into a large saucepan and fill with enough cool water to cover it completely. Leave overnight at room temperature before peeling and boiling or baking as usual.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Sisley White - Sew White says
coconut oil sounded so weird to me at first but it's so good for mash potatoes.
Helen says
Mmmm, so creamy and delicious with the flavour of rosemary.
Dannii says
I love mashed sweet potatoes and the flavours here sound incredible.
Jacqueline Meldrum says
Oh nice idea to add add the rosemary. It must contrast beautifully with the sweetness.
Gus says
Oh yes! Rosemary and sweet potatoes are a marriage made in heaven!
Claudia Lamascolo says
wow this was so delicious and easy a keeper for sure recipe will make again!
Anaiah says
I love this simple and easy mashed sweet potatoes. Perfectly creamy and delicious!
Holly says
Very good! The coconut oil is a nice touch. This paired well with our spicy tofu main dish.
Jacqui says
Such an amazing recipe! I love mashed potatoes and sweet potatoes, the perfect fusion for a great dish.
Lucy says
Rosemary and sweet potatoes is such a delicious combination. The addition of coconut oil makes these potatoes extra creamy.
Daniela says
What a simple but delicious side dish. This was my first time making it with coconut oil and almond milk. A winner
Toni says
This is a huge winner at my house! Everyone loved it!
Natalie says
Interesting that you used coconut oil. I have to try this recipe. Sounds so much healthier than with butter.
Jess says
This is my favorite way to eat sweet potatoes. I love the addition of the rosemary sprigs. I have a whole bush out front begging to be used for this dish!
Angela says
What a simple and delicious way to prepare sweet potatoes! I love the rosemary and coconut oil in here. Healthy and tasty!
Kayla DiMaggio says
Loving these mashed sweet potatoes! Such an easy holiday side!
Valerie says
My husband loves sweet potatoes. This is a nice and simple recipe that he'll find easy to follow.