Vegan Maple Mashed Sweet Potatoes
Sweet, creamy, and warmly spiced, this side dish is the kind of comfort food that earns a permanent spot on your dinner rotation. Full-fat coconut milk and vegan butter replace the usual dairy without any compromise — the result is silky and rich in a way that might actually surprise you. A drizzle of maple syrup and a pinch each of cinnamon and ginger give every bite a gentle, cozy sweetness that feels intentional rather than an afterthought. The technique of letting the drained potatoes dry out briefly over low heat before mashing is a small step that makes a big difference, keeping the texture fluffy instead of watery. It comes together in under 30 minutes and serves four, making it an easy weeknight win or a crowd-pleasing holiday addition. Finish it with a scatter of fresh chives if you want a little color and a mild savory contrast to all that warmth.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 2 tbsp vegan butter
- ¼ cup full-fat coconut milk
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¾ tsp salt
- ¼ tsp black pepper
For serving
- 1 tbsp chopped fresh chives (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 over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated and the potatoes look dry.
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