These vegan mashed sweet potatoes are the perfect side dish to try this holiday season. These are buttery and delicious even without dairy products. Serve these potatoes with vegan green bean casserole and this cornbread stuffing to round out your holiday meal.
With the holiday season just around the corner, it’s time to think about all of your favorite holiday side dishes.
Aren’t side dishes just the best? I love mashed potatoes, gluten free gravy, and stuffing. Those are pretty much my favorite things about the Thanksgiving meal.
Even when we don’t have a big crowd, I still like to have a lot of options for holiday sides. These mashed sweet potatoes are a great addition to the holiday table!
These are easy to make, and go very well with turkey or ham. Non-dairy milk and vegan buttery spread make these very creamy and delicious. No one will miss the dairy in this recipe!
- Sweet Potatoes – Sometimes people confuse sweet potatoes and yams. Sweet potatoes are usually found in the grocery store produce section around the holidays. The skin is reddish brown and smooth, and the flesh is bright orange. People in the United States use the terms sweet potato and yam interchangeably to describe sweet potatoes. True yams are not popular in the US. They have rough, brown skin, and very starchy white flesh inside.
- Non-Dairy Milk – Use a neutral tasting non-dairy milk. You could use rice milk, oat milk, soy milk, coconut milk, or any dairy free milk that has a mild taste.
- Vegan Buttery Spread – Fee free to use the brand of buttery spread that works for your needs. We like Earth Balance Vegan Buttery Spread.
Step by Step Instructions
- Peel and slice the sweet potatoes into cubes.
- Place in a pot of water, and bring to a boil. Boil until tender, about 15-20 minutes.
- Drain the potatoes, and place in a bowl.
- Add the vegan buttery spread and non-dairy milk and mash with a potato masher or a mixer.
- Season with salt and pepper.
I like to use a hand held potato masher to mash the potatoes, since I don’t like my mashed sweet potatoes to be super smooth. You can also use a mixer or an immersion blender if you prefer very smooth mashed potatoes.
- You can make these the night before serving if needed. When you reheat them, add a little more liquid if needed.
- Store leftover mashed sweet potatoes in an airtight container in the refrigerator. They should stay fresh for 3-4 days.
- Reheat mashed sweet potatoes in the microwave or in a saucepan on the stove top.
More Sweet Potato Recipes
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The Easiest Mashed Sweet Potatoes (Vegan, Dairy Free).
Delicious mashed sweet potatoes are a perfect addition to the holiday table! These are buttery, creamy, and comforting, without the dairy!
- 5 medium sized sweet potatoes about 2 pounds
- ¼ cup vegan buttery spread
- ¼ cup non-dairy milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
Peel the sweet potatoes and cut into chunks that are about 1.5 inches.
Place the sweet potato chunks in a medium sized pot and cover with water.
Bring to a boil, then reduce heat slightly. Boil for about 15-20 minutes, until potatoes are tender when pierced with a fork.
Drain the sweet potatoes, and place in a medium sized bowl. Add the vegan buttery spread and non-dairy milk.
Use a potato masher or mixer to mash the sweet potatoes to your desired texture. Season with salt and pepper. Enjoy!
Feel free to double or triple this recipe for the holidays.
Store leftovers in the refrigerator in an airtight container. They should stay fresh for 3-4 days.
Feel free to use any non-dairy milk that works for your dietary needs.
These are so delicious!