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A quick and healthy recipe for Mashed Sweet Potatoes with Ginger – a flavorful vegan side dish that pairs well with fish, chicken or vegan mains. Silky and luscious, these flavorful mashed sweet potatoes can be made in under 30 minutes! Top with optional Maple Pecans!
May I act from free will, and not from habit. — Yogananda
The leaves are turning and the days are cooler. Meals here at home have become cozier, heartier and more comforting. Here’s a simple vegan side dish that takes very little time, and yet is full of healing warming nutrients – Mashed Sweet Potatoes with Ginger. This fall side pairs well with Asian style dishes, becoming a flavorful base for miso salmon or tofu, or even simple roasted chicken. You’ll find many uses for this.
The leftovers, as strange as it seems, make for a delicious breakfast, drizzled with maple syrup and maple pecans. Kind of like porridge but without the grains. 😉
Keep it totally vegan or use butter for extra richness, up to you.
On the homefront. I’m trying to meditate more. I feel better on the days I do it, I know this, yet I rebel. My mind likes its control. It finds all sorts of creative ways to distract myself from this. It is quite comical! I put one shaky foot in front of another, regardless of whether it is leading anywhere.
Simply simmer the sweet potatoes or yams for 10-15 minutes, then drain and season. It’s so fast and simple.
Feel free to mash for a quicker version, or puree in a food processor for a silky version.
My husband Brian likes his topped with a dollop of butter or ghee.
I prefer mine vegan so I’ll use olive oil or coconut oil.
Either way you choose to serve it, I know you will find it comforting.
I’ve even been known to just eat a warm bowlful of this- so calming and gentle on the belly.
So here below is how I serve the leftovers for breakfast. Warmed and drizzled with maple syrup and maple pecans or toasted hazelnuts – so delicious! Like a grain-free porridge.
A lovely dish to bring to a pot luck or gathering, it can easily be made ahead and reheated.
Mashed Sweet Potatoes with Ginger… so easy, healthy and delicious!
For more fall-inspired, veggie-based side dishes like this…. take a peek at these!
Oh! And here’s another sweet potato recipe you may like – Harissa Baked Sweet Potato Fries
Mashed Sweet Potatoes with Ginger
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: vegan, side dish, fall
- Method: stove top
- Cuisine: northwest
Description
A quick and healthy recipe for Mashed Sweet Potatoes with Ginger – a flavorful vegan side dish that pairs well with fish, chicken or vegan mains. Silky and luscious, these flavorful sweet potatoes can be made in under 30 minutes! Top with maple pecans for a little crunch.
Ingredients
- 2 lbs yams (or sweet potatoes) sliced into 1/2 inch thick disks, skin on
- water
- 2 tablespoons coconut oil, butter, ghee, or olive oil
- 1 shallot, finely diced
- 2 teaspoons fresh ginger, grated or paste
- 2 garlic cloves, minced
- 1 teaspoon salt
- pepper to taste
Instructions
Slice sweet potatoes into disks and place them in a pot, cover with water, bring to a boil, cover with lid and simmer 12-15 minutes.
When the sweet potatoes are fork tender, drain, saving the water. In the same pot, heat olive oil, butter or coconut oil over medium heat and add shallots, ginger and garlic, stirring until fragrant and golden about 2-3 minutes.
At this point, you could add the sweet potatoes back into the pot and mash ( using a potato masher) adding some of the reserved sweet potato water to loosen it, or place it all in a food processor to whip until silky smooth.
I usually add about ½ cup liquid for a looser, almost saucy consistency. Season with the salt, pepper.
Top with maple pecans for a crunchy texture.
Notes
Leftovers make a great breakfast. Reheat and drizzle with maple syrup. 🙂
Nutrition
- Serving Size:
- Calories: 176
- Sugar: 6.7 g
- Sodium: 277.8 mg
- Fat: 4.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 31.7 g
- Fiber: 4.8 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Keywords: mashed sweet potato recipes, mashed sweet potatoes, sweet potatoes with ginger, whipped sweet potatoes, mashed yams, ginger sweet potatoes
Thanks for the reheating advice Sylvia- perfection! I roasted the sweet potato and garlic, and browned butter and cooked the shallot. Blitzed in a food processor and popped in a baking dish , covered with foil and reheated for 30 minutes while I was cooking the chicken. Absolutely divine! Thank you!
Perfect Chris!
Hi Sylvia
I am planning to make for a dinner party next weekend.I like to make as much ahead as possible ( partly for it to look effortless for guests and partly because after a glass of champagne things get more complicated!) you mention reheating – what is the best way to do this ? Thanks in advance!
I would cover and bake in a greased baking dish in the oven at 350F, perhaps giving a stir at 20 minutes in- you may need to whip a bit- continue baking until 145-155F. 🙂
Easy to make and a huge succes with my guests. Thanks!
★★★★★
Perfect! Happy to hear this.
Hi Sylvie!
I am planning to make your rosemary and grape chicken thighs recipe with this ginger sweet potato recipe for guests this week and just found out one of the 3 guests does not like sweet potatoes :((
Can this recipe be made using roasted butternut squash instead of the sweet potatoes? thank you!!! 😀
Yes, I think that would work great Paula!
Thank you for your reply Sylvie!!
I made this with roasted butternut squash instead of sweet potatoes and it was perfect!! Served with your rosemary and grape chicken thighs! Was easy, looked beautiful on the plate and tasted delicious!!! Everyone loved it!! Perfect fall meal!!!
Thank you for all your hard work creating and sharing beautiful, delicious and healthy recipes!!!
★★★★★
Thanks Paula!
I never leave reviews but I feel compelled! This was a wonderful recipe that combined easy preparation with a serious wow factor! The ginger sweet potato mash was simple yet exquisite, and the grapes matched wonderfully with the delicious rosemary-infused chicken juices. Great work Sylvia!
★★★★★
Glad you enjoyed!
Did you mash the potatoes by hand or w/ a food processor? Though I only feel I need to cook them longer. Wonderful taste.
★★★★★
With a potato masher. 🙂
I thought this was delicious. So easy to make. I sometimes add a bit of coconut milk at the end because I love the flavour, however it is also perfect without this. Thank you for a great and easy recipe.
★★★★★
Thank you for the wonderful recipe. The flavors were perfect. Served for Thanksgiving and the family loved it.
I scrubbed then coated the sweet potatoes with coconut oil and baked until tender. I cut off the ends and put the whole potatoes into the mixer and added the ginger, etc. This was SO easy and they tasted great.
★★★★★
Hi Cathy, try it! But start with 1/4 teaspoon, add more to taste. 🙂
This was great, we loved the flavor combination. I prefer not to peel my potatoes, just scrub them and leave the skin on for extra nutrition, so was nice to see I am not the only one.
★★★★★
Is that chives I see in it?
Yes for garnish. 🙂
Did not go over well here. Don’t feel like it was complementary in flavors.
Hummmm, sorry about that. Perhaps just not for you!
So good! I made this alongside duck breast and plum sauce… delicious 🙂
★★★★★
Enjoyed the extra mix with ginger and garlic. Top with maple crunch makes special.
★★★★
So, you NEVER remove the skins but mash them as well, correct?
No. I scrub before cooking and mash with skin on.
I made these to go with the chicken and grapes dish. So good, I’m thinking about making them for Thanksgiving this year. However, I might have a rebellion over it!
★★★★★
I make this all the time! It’s so yummy!
★★★★★
Yay! Im so glad you like it- thanks!!!
Great
★★★★★
This sounds wonderful! Thank you!