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    You are at:Home»Dairy-Free Recipes»Mashed Sweet Potatoes for a Butterless Dairy-Free and Oil-Free Side

    Mashed Sweet Potatoes for a Butterless Dairy-Free and Oil-Free Side

    13
    By Alisa Fleming on November 5, 2018 Dairy-Free Recipes, Sides

    This dairy-free mashed sweet potatoes recipe was an original submissions by Mary Shivers for our March Madness recipe contest back in 2014. We’ve updated this vegan recipe and added some easy options and tips below.

    This is a sweet and savory side that uses rich almond butter instead of dairy butter for creaminess. We think it makes a pretty tasty breakfast, too!

    Dairy-Free Mashed Sweet Potatoes Recipe - It's also butterless, oil-free, vegan, gluten-free, and soy-free #mashedsweetpotatoes #oilfree #dairyfree

    Tips: Dairy-Free Mashed Sweet Potatoes

    Mix or Mash? Mary uses a hand mixer on low speed to keep from over blending. But you can go old school and use a fun sweet potato masher if preferred.

    Which Sweet Potatoes to Buy? Look for sweet potatoes with copper skin and orange flesh. They cook up softer and fluffier than sweet potatoes with golden skin and paler flesh. Both types are technically sweet potatoes, but you might see the orange flesh sweet potatoes labeled as yams at your grocery store.

    How Sweet is It? Sweet potatoes can vary in flavor, and you might like your mash more or less sweet. You can optionally start by mixing in just the maple syrup and then add the brown sugar to taste, using more or less as desired.

    Thick or Softer? If you like a thicker mash, add the milk beverage as you mash until it reaches your desired consistency. For an extra touch of richness, you can add a tablespoon or two of coconut oil and reduce the milk beverage to 1/2 cup, or as needed.

    Dairy-Free Mashed Sweet Potatoes Recipe - It's also butterless, oil-free, vegan, gluten-free, and soy-free #mashedsweetpotatoes #oilfree #dairyfree

    Special Diet Notes: Mashed Sweet Potatoes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.

    For nut-free, dairy-free mashed sweet potatoes, you can substitute sunflower seed butter, your favorite nut-free milk beverage, and omit the walnuts.

    5.0 from 3 reviews
    Dairy-Free Mashed Sweet Potatoes
     
    Print
    Prep time
    20 mins
    Cook time
    35 mins
    Total time
    55 mins
     
    We refer to this delicious sweet and savory dish as "Mashed Sweet Potato Madness."
    Author: Mary Shivers
    Recipe type: Side
    Cuisine: American
    Serves: 8 servings
    Ingredients
    • 2 quarts water
    • 2 teaspoons sea salt, plus additional if needed
    • 8 cups peeled and diced sweet potatoes (about 3 large)
    • ⅔ cup plain almond milk beverage
    • ⅓ cup creamy almond butter
    • ⅓ cup maple syrup
    • ⅓ firmly-packed brown sugar (can sub coconut sugar for less sweet)
    • 1 teaspoon ground cinnamon
    • 1 cup + ⅓ cup lightly toasted chopped walnuts, divided
    Instructions
    1. Bring the water and 2 teaspoons salt to a boil in a deep 5-quart pot over medium-high heat. Add the sweet potatoes and boil for 12 to 15 minutes, or until the potatoes are fork tender. Drain.
    2. Preheat your oven to 350ºF and grease 8 8-ounce ramekins or 1 large casserole dish.
    3. Put the almond milk, almond butter, maple syrup, brown sugar, and cinnamon in a large mixing bowl. Add the sweet potatoes and mix with a hand mixer on low speed until smooth. Taste test and add salt, if needed. Stir in 1 cup of the walnuts.
    4. Divide the sweet potato mixture between your ramekins or evenly spread it in the casserole dish. Sprinkle the remaining ⅓ cup walnuts on top.
    5. Bake for 20 to 25 minutes, or until heated through.
    3.5.3229

    For More Healthy Side Dishes, Get Eat Dairy Free!

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    13 Comments

    1. Pas on November 25, 2020 9:43 am

      Do you suggest covering it with foil while baking or leaving it open?

      Reply
      • Alisa Fleming on November 25, 2020 10:27 am

        You don’t need to cover it.

        Reply
    2. Colette on November 27, 2019 11:49 am

      Can you substitute all things almond with coconut. Coconut milk, coconut spread?
      I can’t have almonds or cashews.
      Thanks.

      Reply
      • Alisa Fleming on November 27, 2019 12:44 pm

        Hi Colette, yes, but I would add them as needed. Coconut butter (spread) is much richer than almond butter, so you might want to use less – or you might not! I assume you mean coconut milk beverage in place of the almond milk beverage. If you use coconut milk (original, canned) it will be much richer, so I would thin it.

        Reply
    3. Celeste on November 9, 2018 8:01 am

      Almond butter?? I NEVER would have thought of that! I love sweet potatoes and love this healthy twist!

      Reply
    4. jenna urben on November 6, 2018 3:07 pm

      I’ve never tried almond butter but it sounds great! I love sweet potatoes, so this is a staple all season long 🙂

      Reply
      • Alisa Fleming on November 8, 2018 3:44 pm

        I think it’s such a cool idea!

        Reply
    5. Kaila on November 6, 2018 6:26 am

      Mashed sweet potatoes are my favorite holiday side dish! This recipe looks AWESOME. Love that it’s dairy-free!

      Reply
    6. Taylor Kiser on November 5, 2018 9:47 pm

      I just love the beautiful color of sweet potatoes! This is a great side dish any time of the year and especially for the holidays!

      Reply
    7. Sonali- The Foodie Physician on November 5, 2018 5:34 pm

      Just in time for the holidays! These sound delicious!

      Reply
    8. Kaleigh @ Lively Table on November 5, 2018 9:13 am

      Perfect holiday side for those with allergies! Looking forward to giving them a try!

      Reply
    9. Dianne on April 1, 2014 12:43 am

      I love your recipes but the oil you use is really bad for you blocks up your arteries

      Reply
      • Alisa Fleming on April 1, 2014 7:11 am

        Dianne, this recipe doesn’t contain any oil. But you are welcome to use your oil of choice in any recipe.

        Reply

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