Go Back
+ servings
Orange mashed potatoes in a white bowl, garnished with fresh green herbs.

Vegan Mashed Sweet Potatoes

Planted in the Kitchen
These creamy and savory plant based mashed potatoes are the perfect vegan side dish.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 8
Calories 348 kcal


  • Large pot


  • 4 pounds sweet potatoes
  • ½ cup almond milk
  • 3 tablespoon vegan butter
  • 2 cloves garlic medium
  • 1 ½ teaspoon salt


  • Peel the sweet potatoes and cut them into approximately 1 inch pieces.
  • Place the potato chunks in a large pot and fill the pot with enough water to cover the potatoes. Cook over medium-high heat and bring to a boil. Once it has reached a boil, lower the heat and let the potatoes continue to cook for about 15 more minutes, until you can easily cut them with a fork.
  • Once the sweet potatoes have finished cooking, drain them and set aside.
  • Combine the vegan butter and minced garlic in the pot and cook for about 2 minutes over medium heat until the garlic becomes fragrant.
  • Return the sweet potatoes to the pot along with the remaining ingredients.
  • Mash the sweet potatoes and then stir everything together until you have your creamy mashed sweet potatoes. Let them cool slightly before enjoying.


I recommend peeling the sweet potatoes for a creamier texture, if you prefer not to peel the potatoes, scrub them well before slicing. 


Calories: 348kcal
Keyword mashed potatoes with almond milk, plant based mashed potatoes, plant based thanksgiving, vegan mashed sweet potatoes, vegan sweet potato casserole, vegan thanksgiving sides, whipped sweet potatoes
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!