Vegan Mashed Sweet Potatoes
Instapot, Sides, Vegan

Vegan Mashed Sweet Potatoes


During the quarantine, I started cooking weekly meals for an older man who is vegan and was recovering from COVID. He orders mashed sweet potatoes every other week and I love it because I get to save myself a small bowl to snack on during cooking. When first creating vegan dishes, I was afraid if certain foods like mashed potatoes or soups would still have their rich and creamy flavor. I’ve found that vegan butter is very much the same when cooking or baking and you’ve all have been cooking and learning with me that coconut milk is that girl!


Enough with the small talk, this recipe is great and I want you all to try it now. You’ll need some nice sized sweet potatoes. Be sure to break the tip to make sure that they aren’t stringy. My grandma taught me this growing up. You can either bake your sweet potatoes or boil them in semi-salted water. I like to use my instapot and pressure cook the potatoes for 1 to 2 minutes. Once your potatoes are boiled and drained, transfer them back into the pot or a large bowl. I like to use my potato masher or hand mixer to get the desired mash. Lastly, I fold in full-fat coconut milk, cinnamon, nutmeg, allspice, brown sugar, and a sprinkle of kosher salt. If you’re looking for a little more sweetness, I like to add agave nectar or pure maple syrup. You won’t regret it! 


What You’ll Need:

  • 2 lbs of  Sweet Potatoes, this is enough for 4-5 servings
  • 4 tbsp of Vegan Butter
  • 1/3 cup of Light Brown Sugar
  • 1/4 cup of Full Fat Coconut Milk, add more to loosen up the mashed potatoes if needed
  • 2 tbsp of Vanilla Extract
  • 1 tsp of Ground Cinnamon
  • 1 tsp of Ground Allspice 
  • 1/2 tsp Ground Nutmeg
  • 1 tbsp of Maple Syrup or Agave Nectar

Full Instructions:

  1. Bring a large pot of water to a boil and add a pinch of salt. Dip your finger in the water and taste to make sure it is not too salty.
  2. Cut the peeled potatoes into large chunks or slices before adding them to the water to boil for 15 to 20 minutes or until they are fork-tender. You can also bake them in the oven at 425 F for up to 45 minutes. I like to place mine in the instapot with a  2/3 cup of water and pressure cook for 2 minutes.
  3. Use a potato masher or hand mixer to turn the chunks of sweet potatoes into the mash of your desire. 
  4. Add in the coconut milk, brown sugar, and remaining ingredients and fold until they are smooth. Feel free to add more spices if needed.
  5. Top with cinnamon and butter and serve warm with butter. Be sure to tag me in any pictures at @elle.thefoodie! Eat up!



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