Vegan Mashed Sweet Potatoes

2 lbs of Sweet Potatoes this is enough for 4-5 servings.

Vegan mashed sweet potatoes. Sweet potatoes are mashed with miso paste garlic ginger and coconut oil then topped with toasted walnuts and parsley. Reduce to medium heat then simmer until tender can prick with a fork this should take about 10 minutes. These vegan mashed sweet potatoes are the healthier and somewhat sweeter variation of classic mashed potatoes.

Black pepper fresh rosemary baking soda sweet potatoes shallots and 3 more. Let the sweet potatoes boil for 15-20 minutes or until they are soft and easy to mash. Taste test and add salt if needed.

Drain your sweet potatoes and let them sit in a colander for a few minutes to dry out. In a large pot cover the sweet potatoes in water bring to a boil and simmer over medium-low heat for about 15-20 minutes until the potatoes are soft and tender. Traditionally you cook potatoes in water then drain them and toss the cooking liquid.

While I enjoy sweet potatoes all year long I especially enjoy them during the holidays. Now add in some non-dairy milk and mash that in until your potatoes are smooth and creamy. From a shopping list to a printable recipe card you will learn how to make sweet potato mash easier than ever.

2 tbsp of Vanilla Extract. Vegan Mashed Sweet Potatoes with Caramelized Shallots Sustaining the Powers. Then return them to the pot.

Keep the vegan mashed sweet potatoes in a sealed container in the fridge for about 4 to 5 days. Add vegan butter and mash the potatoes and the vegan butter together. Add melted coconut butter oat milk and salt and pepper.