Dairy Free Mashed Sweet Potatoes
Creamy, warmly spiced, and naturally vibrant, these mashed sweet potatoes are the kind of side dish that steals the show at any table. Full-fat coconut milk steps in for butter and cream beautifully here — it brings a rich, velvety texture without any dairy, and its subtle sweetness plays perfectly off the cinnamon and ginger. A drizzle of olive oil adds body and a savory depth that keeps the whole thing from tipping too sweet, though the optional maple syrup is there if you want to lean into the cozy factor. Letting the drained potatoes steam off for a minute or two before mashing is a small but smart move that keeps the final texture luxuriously thick rather than watery. You can go rustic with a potato masher or use a hand mixer for something almost whipped and silky — either way, the result is stunning. This makes four generous servings, so it's a reliable crowd-pleaser for weeknight dinners and holiday spreads alike.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- ½ cup full-fat coconut milk
- 2 tbsp olive oil
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt, plus more to taste
- 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 for 15–18 minutes, until a fork slides through the thickest piece with no resistance.
- 2
Drain the sweet potatoes through a colander and return them to the pot. Let them sit off the heat for 1–2 minutes so any residual steam escapes — this keeps the mash from turning watery.
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