3poundssweet potatoes peeled and cut into 1 inch cubes
3 tablespoonsvegan butter
1/3 - 1/2cupoat milk or coconut milk(or other thick vegan milk)
2clovesgarlicminced
1/2teaspoonsea salt
pinchblack pepper
Extra pat of vegan butter
Chopped parsley for garnish
Instructions
In a 4 QT pot of boiling water, boil the sweet potatoes for 15-18 minutes, until fork tender.
When the sweet potato is finished boiling, drain completely for a few minutes to ensure all excess liquid is removed.
Using your potato masher, mash the potatoes for a few seconds until broken up.
In a small separate bowl, place the vegan milk and the vegan butter and microwave for 45 seconds or until hot and melted together.
Add the vegan milk vegan butter mix hot to the mashed potatoes along with the minced garlic and sea salt and mash all the ingredients together with the potato masher until incorporated and the mashed potatoes are smooth and creamy. Add more milk if necessary.
Serve with black pepper (optional), chopped parsley and an extra pat of butter. Enjoy!
Notes
Peeling the potatoes guarantees a lusciously smooth mash. If you’d prefer more texture and nutrition, go ahead and leave the peels on! Just make sure they’re thoroughly scrubbed before cooking to remove any residual dirt.
Cut the sweet potatoes into cubes that are the same size. This way, they’ll cook at the same rate and have a more consistent texture.
Enhance the sweetness by adding 1 to 2 tablespoons of dark brown sugar or maple syrup. Everyone loves the classic sweet potato casserole, and you can emulate that by adding vegan marshmallows on top, too. Spread the mashed potatoes into a casserole dish, top with marshmallows, and run it under the broiler for a few minutes, until browned and gooey.
Make it savory with herbs and spices. Mix in cumin, chili powder, or hot sauce to spice things up. Consider rosemary, thyme, or sage for an earthy, autumnal blend.