Low Iodine Classic Sweet Potato Mash

Total time45 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
3 tbsp unsalted butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup heavy cream, warmed
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp kosher salt, plus more to taste
¼ tsp black pepper
1 tbsp maple syrup (optional)

Instructions

1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until completely tender and a fork slides through without resistance, about 15–18 minutes.
2
Drain the sweet potatoes through a colander, then return them to the pot. Set the pot over low heat and shake gently for about 1 minute until any remaining surface moisture has evaporated.

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