Maple Cinnamon Mashed Sweet Potatoes

Vegan, gluten-free, grain-free, nut-free

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Like little fluffy clouds of pure bliss, these maple cinnamon mashed sweet potatoes make a lovely addition to any holiday meal. It reminds me a bit of sweet potato casserole, only without the marshmallows. The prep is just 5-10 minutes, so it makes a quick, last minute side dish without much fuss at all. This batch will just barely serve 4 as a side. You could easily get away with increasing the potatoes to 3 instead of 2 (and adding more of the other ingredients as needed). No one ever complained of having too many sweet potato clouds, you know.

Yield
3-4 small servings
Prep Time
5 Minutes
Cook time
8 Minutes
Total Time
13 Minutes

Ingredients:

  • 2 large sweet potatoes, peeled and roughly chopped
  • 2 tablespoons vegan butter
  • 2 teaspoons pure maple syrup
  • a couple generous pinches of fine grain sea salt, to taste
  • cinnamon, to taste
  • 1/4 teaspoon pure vanilla extract

Directions:

  1. Add peeled and chopped potatoes into a medium pot and cover with water. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are fork tender, about 5-8 minutes. Drain.
  2. Add potatoes back into the pot and with a potato masher, mash in the vegan butter until smooth. Now add the rest of the ingredients to taste. Serve immediately.

Note: Instead of vegan butter you can try using coconut oil, although I haven't tried this yet. For a soy-free option, use soy-free vegan butter or coconut oil.

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