Vegan Sweet Potato Mash
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5.0
3 reviews
Excellent
Vegan Sweet Potato Mash
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his delicious Miso Sweet Potato Mash is a must for the holidays. Ready in 30 minutes, with just 6 ingredients, this sugar-free vegan side dish is healthy, creamy and satisfying.
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Ingredients
- 2 lb sweet potatoes peeled and roughly chopped
- ¼ c soy milk up to ½ cup
- 2 teaspoon White miso paste
- ¼ teaspoon salt
- 2 tablespoon vegan butter
- ½ teaspoon fresh thyme leaves
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Instructions
Cook the potatoes
- Bring a large pot of water to a boil and add the potatoes. Reduce the heat to medium low, cover the pot with a lid keeping it slightly ajar and cook the potatoes until they are tender when poked with a knife, about 15 minute.
Drain and add Miso
- Drain all cooked water in a colander and then return the potatoes back into the pot. Add the dairy-free milk, Miso paste, salt and vegan butter.
Mash the potatoes
- Using a potato masher, mash the potatoes until creamy and smooth. If necessary, you can add more plant-based milk. Give the potatoes a try to see if the dish needs more salt. You can add a pinch of salt, but generally speaking, it's not supposed to be too salty. Miso paste will give the potatoes a salty bite but it won't be overpowering.
Serve
- Transfer mashed sweet potatoes in a serving bowl. Sprinkle with some thyme leaves and if you want, drizzle with some extra vegan butter. If you don't have thyme, you can use fresh parsley too. Or, if you like your mashed potatoes to be slightly spicy, you can also sprinkle with some freshly ground black pepper. Enjoy!
Notes
- Mashed potatoes too watery. You probably added too much milk to it. To thicken it up - put the pot with the potatoes on a stovetop, turn up the heat to medium and cook until the excess liquid cooks out.
- Also, while the potatoes are on the stove, you can add a thickening agent like a cornstarch or arrowroot powder. Use about ½ teaspoon per 1 tablespoon of milk. Make sure to dilute it in milk. Add to a mashed sweet potatoes and stir with a spoon until the potatoes thicken.
- Storing. These sweet potato puree should be stored in the airtight container in the fridge for up to 4 days.
- Reheating. Simply microwave the potatoes for 20-30 seconds. Alternatively, you can add the potatoes into a medium pot along with a few tablespoons of plant-based milk and simmer on a medium heat until heated through.
- Freezing. Vegan sweet potato puree can also be frozen. Let it cool to a room temperature, then transfer to a freezer-friendly bag and freeze for up to 3 months.
- Thawing . When you're ready to enjoy your frozen mashed sweet potatoes, thaw them by transferring them into a medium pot and simmering with a few tablespoons of plant milk until they're warm. This method helps make sure that the potatoes retain their tender texture and delicious taste.
Nutrition Information
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Calories
221kcal
(11%)
Protein
2.7g
(5%)
Fat
4.1g
(6%)
Saturated Fat
1.3g
(7%)
Sodium
216mg
(9%)
Potassium
1247mg
(36%)
Fiber
6.3g
(25%)
Sugar
1.2g
(2%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Protein | 2.7g | 5% |
| Fat | 4.1g | 6% |
| Saturated Fat | 1.3g | 7% |
| Sodium | 216mg | 9% |
| Potassium | 1247mg | 27% |
| Fiber | 6.3g | 25% |
| Sugar | 1.2g | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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