Description
A quick and healthy recipe for Mashed Sweet Potatoes – 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
Units
Scale
- 2 lbs yams (or sweet potatoes) sliced into 1/2 inch thick disks, skin on or peel them first. About 4 medium yams.
- water
- 2 tablespoons coconut oil, butter, vegan butter, ghee, or olive oil, more for serving
- 1 shallot, finely diced
- 2 garlic cloves, minced
- optional 1-2 teaspoons fresh ginger, grated or use a paste
- 1/2- 1 teaspoon salt
- black pepper to taste
- Optional- serve with maple pecans
Instructions
- Simmer. Slice sweet potatoes into disks and place them in a medium pot, cover with water, bring to a boil, cover with a lid, and simmer 12-15 minutes, until tender. When they are fork-tender, drain, saving ½ cup of the hot water, just in case.
- Sauté: 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.
- Mash or whip. Either add the drained sweet potatoes back into the pot and mash (using a potato masher) or place them all in a food processor to whip until silky smooth. To loosen it, add a little hot potato water if you like, or keep it thick if you prefer.
- Season with salt and pepper to taste.
- Optional: Top with maple pecans for a crunchy texture, a twist of black pepper, chili flakes (urfa biber is nice here).
Notes
Leftovers last up to 4 days in the fridge in an airtight container.
Yes, feel free to peel the sweet potatoes first, if you’d like. When making this in a food processor, they disappear, so I leave them on. If mashing, perhaps peel, although I still don’t mind them. Fiber! Minerals!
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