This 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.
No Thanksgiving feast is complete without a good old potato mash. It's a healthy side dish that compliments practically anything.
Whether you're cooking for vegans or non-vegans, mashed potatoes absolutely have to be on your holiday table.
Today I'm going to show you how to make the BEST Vegan Sweet Potato Mash. It's naturally sweet (of course!), smooth, creamy but also features my signature ingredient that I talk about in so many recipes.
Growing up, I never ate sweet potatoes, let alone sweet potato puree. It's not a popular ingredient in Ukraine.
After I turned vegan, sweet potatoes became an important ingredient in my diet. Most of the time I simply roast them.
But making a potato mash...with marshmallows, cinnamon and Maple syrup? Wait, are we supposed to have this as part of a savory spread? This is new to me as well. And not something I'm excited to try.
On the other hand, I don't buy into the idea of a plain potato puree. Just like with my Roasted Garlic Mashed Potatoes, I had to find a way to turn a simple sweet potato mash into something extraordinary.
Luckily, my most favorite vegan ingredient which is a Miso paste didn't disappoint. It infused the sweet potato puree with a deep umami flavor and made them even more delicious and healthy.
Here's Why This Recipe Works
- it's quick. You only need a maximum of 30 minutes to prepare this recipe. You can even make it ahead of time. Just peel the potatoes, keep them covered with water and then when the time comes, quickly boil them, mash with the some yummy additions and done;
- it's healthy. Sweet potatoes are one of the healthiest root vegetables. They're an excellent source of Fiber, Vitamin A and Vitamin C. In additions, sweet potatoes are high in antioxidants that may protect the body against free radicals; Miso paste is also a well respected ingredient. It has probiotics which may positively impact your gut flora;
- it's versatile. You can go a step further and add a roasted garlic, vegan sour cream or other herbs to this already yummy sweet potato puree;
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Miso paste. There are many varieties out there, but in this recipe I specifically use white Miso paste. It's my literally go-to ingredient for every recipe. It has a bold umami flavor and works perfectly in pesto. I usually buy Organic Miso by Hikari Miso on Amazon. However, Kroger sells it too;
- plant-based milk. I prefer using a milk with a neutral flavor like Almond Milk, Soy or Oat Milk. Coconut milk, even the one from the carton still has some coconut flavor and in my opinion, it doesn't pair well in this potato mash recipe. Whichever plant-based milk you choose, make sure it doesn't have any additions like oils or sugar. See my Vegan Grocery List post for brands recommendations;
- Cook the potatoes. Bring a large pot of water to a boil and add peeled and chopped 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 and vegan butter.
- Mash the sweet 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!
To mash the sweet potatoes, you can also use an immersion blender or stand mixer. This would be particularly handy if you're making a big batch of potatoes. For the stand mixer - simply combine all the ingredients in a mixing bowl of your mixer fitted with a whisk attachment and mash until the potatoes are creamy.
Frequently Asked Questions
Yes, the taste of the final dish will be the same.
Absolutely. I've made it for years. You can either use a potato cooking water or vegan plain yogurt.
It makes it creamier and more flavorful. That being said, mashed sweet potatoes without butter are just as delicious as with a butter.
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.
This vegan Sweet Potato Mash is a bright and hearty side dish that will fit well in your Thanksgiving menu.
Since the potatoes are sweet, they need an accompanying dish that will cut through the sweetness. I recommend pairing it with my creamy Mushroom Stroganoff.
No Thanksgiving meal is complete without bean dish. My Balsamic Roasted Green Beans And Tomatoes are truly the best.
Finally, the star of the show is a pumpkin pie. My Caramel Pumpkin Pie is a showstopper.
Herb butter. Soften the vegan butter to a room temperature and mix it with some herbs like rosemary or sage for even more flavorful sweet potato mash. Substitute fresh thyme with the parsley or cilantro;
Potato Skin. Sweet potato skin is an excellent source of nutrients like Vitamin A and Fiber. So go ahead and cook the potatoes in their skin. You can also bake the potatoes. If you do, make sure to use more plant-based milk because baked potatoes are usually slightly more dry.
Storing And Reheating
These sweet potato puree should be stored in the airtight container in the fridge for up to 4 days.
To reheat, 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.
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.
To thaw - transfer the potatoes into a medium pot and simmer with a few tablespoons of plant milk until the sweet potatoes are warm.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of the recipe, please check out my Vegan Sweet Potato Mash web story.
Vegan Sweet Potato Mash
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.
- 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!