These mashed sweet potatoes are a vegan and gluten free side dish that’s full of spices and herbs for flavor. After cooking the sweet potatoes, it comes together in 10 minutes and is the perfect dish for any holiday celebration. So, if you’re looking for sweet potato recipes, Thanksgiving side dishes, or Christmas side dishes, this is the perfect recipe to try!
And, if you’re looking for more delicious vegan and gluten free recipes, try these oatmeal cookie bars or this mushroom lentil shepherd’s pie!
Recipes on this blog are intended to be vegan and/or gluten free, but ingredient brands can vary and cross-contamination is possible. Please check all ingredient labels to ensure they meet your dietary needs. We are not responsible for any reactions or health issues resulting from ingredients used in these recipes.
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What You’ll Need For These Mashed Sweet Potatoes
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How To Make Mashed Sweet Potatoes
Preheat your oven to 400 degrees Fahrenheit.
Scrub the potatoes and carefully poke with a knife all over.
Place onto a baking sheet, and bake for about 45 minutes, until potatoes are tender.
Allow the potatoes to cool enough to handle, and peel the potatoes. Add them to a large mixing bowl.
In a medium sauce pan, heat up the butter, cream, sage, rosemary, cinnamon, nutmeg, and salt, until steamy, stirring occasionally.
Add the warm sauce, a little at a time, as you hand mash the potatoes (you may not need all of it).
Add pepper to taste, and more salt, if needed.
Add to your serving bowl and garnish with fresh rosemary, sage, extra butter, etc.
Mashed Sweet Potatoes
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Ingredients
- 3 lb. sweet potatoes
- 1/4 cup veagn butter
- 1/4 cup vegan heavy cream ensure it’s also gluten free
- 1 tbsp. fresh sage minced
- 1 tbsp. fresh rosemary minced
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 tsp salt
- Pepper to taste
- 1 tbsp. maple syrup
Method
- Preheat your oven to 400 degrees Fahrenheit.
- Scrub the potatoes and carefully poke with a knife all over.
- Place onto a baking sheet, and bake for about 45 minutes, until potatoes are tender.
- Allow the potatoes to cool enough to handle, and peel the potatoes. Add them to a large mixing bowl.
- In a medium sauce pan, heat up the butter, cream, sage, rosemary, cinnamon, nutmeg, and salt, until steamy, stirring occasionally.
- Add the warm sauce, a little at a time, as you hand mash the potatoes (you may not need all of it).
- Add pepper to taste, and more salt, if needed.
- Add to your serving bowl and garnish with fresh rosemary, sage, extra butter, etc.
