Another easy and delicious vegan mash that’s not a traditional potato (see also my parsnip puree, kabocha mash and my mashed cauliflower recipes!), these smokey and silky mashed sweet potatoes are so delicious that you’ll be looking for lots of excuses to eat them.
As perfect on a Thanksgiving table as they are as a weeknight side, this recipe only requires about five minutes of active time.
Packed with great flavours to complement the sweetness of this root vegetable, it also happens to be completely vegan and dairy-free, so it can suit all kinds of diets!
How to Make Vegan Mashed Sweet Potatoes with Chipotle
Many recipes for a sweet potato mash simply call for boiling the potatoes, but I’m going to skip that. Sweet potatoes particularly have the tendency to waterlog and it can throw off both the texture and the flavour of the final product.
I’ve also not added any kind of liquid to this recipe, so this mash is made without milk or milk substitutes as well.
I’ve found if you want a nice, concentrated sweet potato flavour, your best bet is to bake it. Which, fortunately, is super easy.
All you need to do is preheat your oven to 220°C (425°F). While that’s happening, take a fork and prick several holes all over the potato – or potatoes depending on how many you’re using. Then, simply place the potato directly onto the oven rack.
I highly recommend placing a baking tray on the rack below the sweet potato to catch any drips – otherwise, you’re going to be scraping burnt sweet potato juices off of your oven once you’re done with this recipe.
Bake the sweet potato until it is very tender – this means that you can easily insert a skewer all the way through the potato with little to no resistance. Because we’re mashing these, don’t worry about overcooking the potato – just be careful it doesn’t burn!
Once the potato is done, carefully cut it in half and remove the peel – it should very easily separate from the flesh. Add the sweet potato flesh to a mixing bowl and discard the peels.
To the bowl, add a bit of coconut oil (use refined coconut oil if you don’t care for coconut flavour), some minced chipotle chiles in adobo sauce and a bit of cumin and chili powder and a generous pinch of salt.
Use a potato masher to break up the potato and to incorporate all of these ingredients together. Then, use a whisk to further smooth out the mash and make sure everything is creamy and homogeneous.
Taste to adjust for seasoning and then serve!
This is an excellent way to enjoy this flavourful root vegetable, but if you’re looking for more unique recipes, check out my crispy sliced sweet potatoes or my gingery sweet potato soup for a different textural experience!
Dairy-Free Chipotle Mashed Sweet Potatoes
Ingredients
- 750 g (1 ½ lb) sweet potatoes about 1-2 large potatoes
- 3 chipotle chiles in adobo finely chopped
- 1 clove garlic grated or very finely minced
- 1 tbsp virgin coconut oil (see notes)
- ¾ tsp chili powder
- ½ tsp ground cumin
Instructions
- Preheat oven to 220°C (425°F). Use a fork to prick several holes across the skin of the sweet potato(es).
- Place the sweet potato(es) directly on the rack with a baking sheet placed on the rack below to catch the drips. Bake the potato(es) until very tender and a skewer inserted offers little resistance – about 1 hour depending on the size of the potato(es).
- Remove the sweet potato(es) from the oven. Cut them in half and remove the skins from the flesh. Add the flesh to a large mixing bowl.
- To the bowl with the sweet potato, add the chipotle chiles, garlic, coconut oil, chile powder, cumin and a generous pinch of salt.
- Use a potato masher to mash the sweet potatoes and incorporate the rest of the ingredients. Then, use a whisk to ensure everything is smooth and thoroughly combined. Taste to adjust for seasoning adding pepper or more salt if desired. Serve.
Notes
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
That’s all there is to make some of the best mashed sweet potatoes of your life. Really concentrating the sweet potato by using a baked potato adds a bit to the cook time, but it’s so worth it for the final result.
Are you looking to make sweet potato mash? Have questions about this recipe? Let me know in the comments!
