I love putting a twist on holiday classics, especially when it means using fewer ingredients while keeping all the flavor. These vegan mashed sweet potatoes with coconut milk are a lighter take on the traditional marshmallow-topped sweet potato casserole, with a silky texture and warm cinnamon spice.
Unlike regular mashed potatoes or my vegan olive oil mashed potatoes, these start with baked sweet potatoes. Baking concentrates their flavor and gives them a rich, velvety texture you just can’t get from boiling. You can even bake them ahead of time so all that’s left on the big day is mashing and seasoning.
If you like lightened up versions of traditional Thanksgiving favorites, you might also enjoy my sauteed fresh green beans and mushrooms instead of green bean casserole.
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This was an absolute dream! Super easy to make and unbelievably delicious. We will be making this again for sure! It was an excellent addition to our vegan Thanksgiving feast. Thank you!
- Saidi
Ingredients
- Sweet potatoes: While I typically use bright orange ones, this recipe can also be made using purple sweet potatoes or Japanese white-fleshed sweet potatoes.
- Canned coconut milk: Choose full-fat for the best texture. Shake well before opening if it has separated.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make vegan mashed sweet potatoes
- Bake the sweet potatoes in the oven until fork tender.
- When cool enough to handle, remove the skin and discard. Mash the flesh in a pan.
- Add coconut milk and continue mashing until you reach your desired consistency.
- Season to taste with cinnamon and salt and pepper, then serve warm.
Serving suggestions
These mashed sweet potatoes are a versatile side for any holiday meal or cozy dinner. Serve them alongside vegan main dishes like lentil loaf muffins, cauliflower steaks, or Mediterranean stuffed squash. They also pair beautifully with cranberry sauce, roasted vegetables, and fresh salads.
For a festive touch, try serving them in a decorative bowl topped with a sprinkle of extra cinnamon or chopped fresh herbs like chives, parsley, or rosemary.
They taste just as good the next day, so consider making them ahead of time. Simply reheat before serving for a stress-free holiday side.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Vegan Mashed Sweet Potatoes with Coconut Milk
Ingredients
- 2 pounds sweet potatoes
- ½ can unsweetened full-fat coconut milk*, (NOT coconut milk beverage)
- ground cinnamon, to taste
- salt and pepper, to taste
- fresh chives, minced, for garnish (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Using a fork, prick the clean sweet potatoes in a few spots, then place on the lined baking sheet. Bake until tender when pierced with a fork, about 45-60 minutes, depending on their size.2 pounds sweet potatoes
- When the sweet potatoes are cool enough to handle, peel off the skin.
- In a medium pan over medium-low heat, mash the peeled sweet potatoes with a potato masher. Add the coconut milk as you mash, starting with ¼ of the can and adding more as needed.½ can unsweetened full-fat coconut milk*
- Season the mashed sweet potatoes a few pinches of cinnamon and salt and pepper, to taste.ground cinnamon, salt and pepper
- Serve immediately, garnished with fresh chives, if using. Or refrigerate until ready to serve. The mashed sweet potatoes can be reheated over medium-low heat. Add some of the extra coconut milk, as needed.fresh chives
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Notes
Nutrition
Nutritional information is an estimation only.
Saidi says
This was an absolute dream! Super easy to make and unbelievably delicious. We will be making this again for sure! It was an excellent addition to our vegan Thanksgiving feast. Thank you!
Amy Katz says
I'm so happy you enjoyed it, Saidi!
Margaret says
Do you think they can be put in a casserole dish and oven reheated?
Amy says
Hi Margaret, yes, they reheat very well.
Jane Union says
I made the recipe and after mashing with the potatoes masher, I used my electric mixer and they came out even creamier. Thank you for the recipe. I love it.😊
Amy says
That's fantastic! I need to get a new electric mixer so I can do that, too!
kelly says
Yum! And so much healthier than other sweet potato recipes. Having these as a choice at a potluck will help me avoid the unhealthy sweet potato dishes!
Amy says
Yes! So much healthier than the marshmallow version. 😉