Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add the sweet potatoes and cook for 15–20 minutes, until a fork slides easily through the largest pieces.
- Drain thoroughly and return the sweet potatoes to the warm pot. Let excess steam escape briefly so the mash stays creamy rather than watery.
- Add the vegan butter, coconut milk, maple syrup, cinnamon and nutmeg. Season with salt and black pepper.
- Mash until smooth, scraping the sides of the pot as needed. Keep a little texture if you prefer.
- Taste and adjust the seasoning. Serve warm with chopped pecans or parsley, if using.
Nutrition
Notes
Swaps: Unsweetened oat or almond milk can replace coconut milk for a lighter mash; agave can replace maple syrup.
Make ahead: Refrigerate in a covered container for up to 3 days. Reheat gently, stirring in a splash of plant milk if needed.
Other methods: Sweet potato cubes can also be air-fried at 375°F until completely tender, beginning to check at 15 minutes. In a pressure cooker, cook the cubes with 1 cup water on high pressure for 10 minutes, release pressure according to the appliance instructions, drain well and mash. Cooking time depends on cube size.
Nutrition: Estimates are for one-quarter of the recipe, using generic soy-based vegan buttery spread and canned coconut milk. Added salt, pepper and optional garnishes are excluded. Brands and the amount of seasoning used will change the values.
