Easy Vegan Mashed Sweet Potatoes
These Easy Vegan Mashed Sweet Potatoes are creamy, lightly sweetened, and made with only a few simple ingredients. They are dairy-free, easy to make, and perfect for a healthy holiday side dish or cozy weeknight dinner.
When I started planning our Thanksgiving menu, I realized mashed sweet potatoes always disappear first from the table. So, I wanted to create a dairy-free version that was simple, wholesome, and full of comforting holiday flavor. No refined ingredients and no complicated steps, just real food that tastes delicious.
That is how this vegan mashed sweet potato recipe was created. It has become a staple at our holiday dinners because it is quick to make, wholesome, and always a crowd favorite. The best part is that it comes together in under 30 minutes, and my kids happily eat it every time, which makes it perfect for busy moms during the holidays.
Spotlight on This Easy Vegan Mashed Sweet Potatoes
- It is creamy and comforting: These mashed sweet potatoes are silky, smooth, and naturally sweet without any dairy. Coconut milk and vegan butter give them that perfect creamy texture.
- Perfect for the holidays: This is a beautiful addition to any Thanksgiving or Christmas table. It pairs well with vegan stuffing, roasted vegetables, and all your favorite seasonal dishes.
- Made with wholesome ingredients: No refined sugar, no heavy cream, and no processed ingredients. Just sweet potatoes, maple syrup, spices, and real plant-based goodness.
- Quick and family-friendly: This recipe comes together in under 30 minutes, which makes it perfect for busy moms. Even picky eaters love it.
- Naturally vegan and dairy-free: Ideal for anyone with food allergies or who prefers a plant-based holiday meal. Gluten-free, egg-free, and easily nut-free too.
The Ingredients
Sweet potatoes or yams: I recommend orange-fleshed sweet potatoes (often labeled as yams in grocery stores) because they mash smoothly and offer natural sweetness. Either will work well as the base of this vegan side dish.
Canned coconut milk: Use full-fat canned coconut milk at room temperature for extra creaminess. Shake the can before opening to blend the coconut cream and liquid evenly.
Maple syrup: This natural sweetener adds warmth and enhances the flavor of the sweet potatoes without using refined sugar.
Vegan butter: A small amount of vegan butter gives these mashed sweet potatoes a rich, savory balance and helps create a silky texture.
Cinnamon: This cozy fall spice adds depth and brings classic holiday flavor to the sweet potatoes.
Salt: A pinch of salt helps bring out the natural sweetness and balances all the flavors. Pepper is optional and not needed for this recipe.
Frequently Asked Questions
Yes. You can make them 1 day in advance. If you want to add the optional chopped pecans on top, wait until serving. Store in an airtight container in the refrigerator.
To reheat vegan mashed sweet potatoes, transfer them to a casserole dish, stir in a splash of coconut milk and cover tightly with foil. Place in a 350°F oven for about 20 to 30 minutes, stirring once halfway through and adding more liquid if needed. This keeps the sweet potatoes creamy and makes it easy to prep them ahead and warm the whole dish right before serving.
They are naturally sweet from the sweet potatoes and lightly sweetened with maple syrup. If you prefer them sweeter, add an additional tablespoon of maple syrup.
Yes, you can, but I recommend using an electric mixer to add that airy and smooth finish.
The Instructions
Step one: Add the sweet potato chunks to a large pot of salted water. Bring to a boil. Once boiling, cook for about 15 minutes or until the potatoes are totally soft. Drain and add to a large bowl.
Step two: Use a potato masher to mash the potatoes. No need to over mash. You will next be whipping them.
Step three: Add the remaining ingredients to the bowl. This includes coconut milk, maple syrup, vegan butter, cinnamon, and salt. Use an electric mixer to whip until light, creamy, and fluffy. Add additional salt or maple syrup for more sweetness as desired. (I like them just as they are.)
Step four: Transfer to a serving bowl. Optionally add chopped pecans to the top. Serve immediately.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat one serving of sweet mashed potatoes, add a serving to a bowl, place a paper towel over the bowl, and reheat in 30-second increments, stir, and repeat until warmed through.
To reheat the entire prepped dish of vegan mashed sweet potatoes, transfer them to a casserole dish, stir in a splash of coconut milk, and cover tightly with foil. Place in a 350°F oven for about 20 to 30 minutes, stirring once halfway through and adding more liquid if needed. This keeps the sweet potatoes creamy and makes it easy to prep them ahead and warm the whole dish right before serving.
Tips + Modifications
There are a few options for the topping if you decide to add it. You can add chopped raw pecans, chopped candied pecans, or try these delicious vegan stovetop candied pecans.
Do not sprinkle the pecans over the top until you are ready to serve. If you are preparing this dish ahead of time, wait until you reheat it and then sprinkle the pecans over the top.
This mashed sweet potato recipe is lightly sweetened and lightly flavored. If you want it sweeter, add additional maple syrup. If you want it more buttery, add additional vegan butter. I prefer them light just as they are.
You can use either yams or sweet potatoes. It really does not matter.
You can make this dish ahead of time and reheat it when you are ready to serve.
More Vegan Side Dishes to Try
Roasted Green Beans with Sage White Bean Puree
Roasted Delicata Squash with Crispy Shallots
Thanksgiving Sweet Potato Balls
Thanksgiving Salad with Creamy Lemon Dressing
Balsamic Glazed Brussels Sprouts
Fall Salad with Pumpkin Maple Vinaigrette
Easy Vegan Mashed Sweet Potatoes
Equipment
- 1 large bowl
- 1 large pot
- 1 potato masher
- 1 electric mixer
Ingredients
- 4 large sweet potatoes or yams
- ½ cup full-fat canned coconut milk *room temperature
- 3 tablespoons pure maple syrup
- 2 tablespoons vegan butter
- ½ teaspoon ground cinnamon
- ¾ teaspoon salt
Instructions
- Add the sweet potato chunks to a large pot of salted water. Bring to a boil. Once boiling, cook for about 15 minutes or until the potatoes are totally soft. Drain and add to a large bowl.
- Use a potato masher to mash the potatoes. No need to over mash. You will next be whipping them.
- Add the remaining ingredients to the bowl. This includes coconut milk, maple syrup, vegan butter, cinnamon, and salt. Use an electric mixer to whip until light, creamy, and fluffy. Add additional salt or maple syrup for more sweetness as desired. (I like them just as they are.)
- Transfer to a serving bowl. Optionally add chopped pecans to the top. Serve immediately.
