This Vegan Sweet Potato Mash is a favorite in my kitchen. Creamy sweet potatoes whipped with coconut milk and dairy-free butter make a comforting, versatile side dish that works for everyday meals and holiday dinners alike. It’s simple to prepare and can be made in an Instant Pot or on the stovetop, so it’s ideal for busy weeknights or when you want an easy, crowd-pleasing side. Keep this recipe on hand for the upcoming season.
I cook sweet potatoes often and have several favorite recipes. One memorable meal from our honeymoon paired pork tenderloin with sweet potatoes and asparagus and a bright red pepper chimichurri — a reminder that sweet potatoes pair well with both savory and tangy flavors. This vegan mash is one of those recipes I return to year after year. It’s a regular on my holiday table alongside other favorites such as dairy-free green bean casserole, cranberry BBQ meatballs, and gluten-free mashed potatoes.
Why you will love this recipe
- Super easy and quick to make.
- Kids and babies enjoy it, making it suitable for family meals and homemade baby food.
- Naturally dairy-free, gluten-free, soy-free, nut-free, and compatible with Whole30, paleo, and AIP modifications when appropriate ingredients are chosen.
- Works well for meal prep — make it ahead and enjoy throughout the week.
- Uses simple pantry ingredients aside from the sweet potatoes.
- You can even start with sweet potatoes roasted or prepared in an air fryer and finish this mash from there.
Ingredients
- Sweet potatoes – Any variety will work. Larger potatoes are easier to peel, and peeling yields a smoother mash, though you can leave the skins on for added texture and nutrients.
- Ghee or olive oil – Use olive oil for a fully vegan version; ghee works if you tolerate dairy. These add richness and help create a silky texture.
- Coconut milk – Adds creaminess. Any unsweetened dairy-free milk can be used; for AIP follow brands without additives. Trader Joe’s unsweetened coconut milk is an example I use.
See the recipe card at the bottom for exact measurements.
Substitutions and variations
- Ground cinnamon – a warm note that enhances the natural sweetness.
- Salt & black pepper – essential for balance.
- Fresh herbs (green onions, chives, thyme) – add a savory lift.
- Maple syrup or brown sugar – for extra sweetness.
- Vegan butter – increases creaminess and savory flavor.
- Nutritional yeast – gives a cheesy, savory dimension.
- Alternative milks – almond, oat, or soy milk will work; choose unsweetened varieties unless you want a sweeter result.
- Dairy-free butter can be used in place of olive oil or ghee.
If you try any different variations, please note them so others can benefit from your experience.
Step-by-step instructions
Step 1: Peel (optional) and slice sweet potatoes into roughly 1/2-inch coins. For the Instant Pot, place the slices in the pot with 1 cup of water, seal, and cook on high pressure for 10 minutes. Release pressure and drain well.
Step 2: Transfer drained sweet potatoes to a large bowl. Add coconut milk and oil or ghee.
Step 3: Use a hand mixer, immersion blender, food processor, or potato masher to blend the mixture until smooth and creamy.
Step 4: Adjust seasoning and add any optional toppings or mix-ins. Serve warm.
Expert tips
- Drain thoroughly: Make sure the cooked sweet potatoes are well drained before blending to avoid a watery mash.
- Cool before storing: If you’ll refrigerate leftovers, let the mash cool completely before sealing in an airtight container.
- Skins are optional: You can leave the skin on for added fiber and nutrients; peeling produces a smoother texture.
Recipe FAQs
Place the potato slices in a large pot, cover with water, and bring to a boil. Simmer for 20–30 minutes until tender. Drain, then mash with the coconut milk and oil using a hand mixer or masher.
Add a splash of dairy-free milk, coconut milk, or a little extra oil while reheating to restore creaminess.
Reheat over medium heat on the stovetop for a few minutes while stirring, or use the microwave in short intervals, stirring between each interval.
No. A hand mixer, immersion blender, potato masher, or even a sturdy fork will work depending on the texture you prefer.
Yes — a pinch of cayenne or red pepper flakes will add a pleasant heat.
Storage instructions
- Store in an airtight container in the refrigerator for up to 7 days. Cool completely before refrigerating.
More recipes you will love
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Roasted Beets and Carrots
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Blanching Broccoli
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Air Fryer Home Fries
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Easy Air Fryer Spaghetti Squash
Are you interested in a list of my go-to healthy alternatives?
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Vegan Sweet Potato Mash
188kcal
Equipment
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Instant Pot or large pot
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Peeler (optional)
Ingredients
- 2 pounds sweet potatoes peeled (optional)
- 1/2 cup coconut milk
- 1 tbsp olive oil or ghee if not dairy free
Instructions
For the Instant Pot version:
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Chop sweet potatoes into 1/2-inch coins, add 1 cup of water to the Instant Pot, and place the potatoes inside. Cook on high pressure for 10 minutes. Drain well, then combine the potatoes with the oil and coconut milk and blend until smooth with a hand mixer or other tool.
For the stovetop version:
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Place the 1/2-inch coins in a large pot, fill to about three-quarters with water, and bring to a boil. Simmer for 20–30 minutes until tender. Drain, then blend the potatoes with oil and coconut milk until creamy.
To serve:
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Garnish as desired and serve warm.
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If you enjoyed this recipe, consider leaving a rating or comment to help others discover it.
Notes
Nutrition: Nutrition information is an estimate and may vary.
Servings: This recipe yields approximately 6 servings.
Calories: 188 kcal |
Carbohydrates: 31 g |
Protein: 3 g |
Fat: 6 g
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