Dairy Free Mashed Sweet Potatoes

These incredible dairy free mashed sweet potatoes are a MUST for the holidays or a regular weeknight dinner! Cozy, creamy and packed with flavor, these savory taters will have you coming back for more. An easy and healthy side, they’re also gluten free, soy free and vegan.

A white bowl filled with Dairy Free Mashed Sweet Potatoes.

Raise your hand if you consider mashed potatoes an ESSENTIAL part of any holiday meal.

Or, really, any cozy, comforting dinner made during cooler weather.

I mean, there’s just something about them. 

Which is why today we talk a spin on the classic dish with these incredible dairy free mashed sweet potatoes!

Because I already have a go-to recipe for regular dairy free mashed potatoes and figured it was high time to let my favorite orange veggie shine.

So, let’s talk about these taters.

They’re creamy, velvety and packed with savory goodness. And a little pop of freshness thanks to some sliced green onion. 

But the best part? They have a rich, buttery flavor thanks to a special ingredient – olive oil. 

I promise, they’re so good that you definitely won’t miss the butter, sour cream or cream cheese in this delicious dish. ♡♡♡

Whole potatoes in a white bowl.

How To Make Dairy Free Mashed Sweet Potatoes

So, let’s talk about how this simple side goes down:

Boil potatoes. First up, we’ll add some sliced sweet potatoes to a stockpot and boil until nice and tender. 

Add mix-ins. We’ll drain the potatoes and then add in some olive oil, almond milk, green onion and spices.

Mash away. Next, we’ll mash until smooth and creamy, pouring in additional milk as needed to achieve that perfect level of creaminess. 

Adjust seasonings. Finally, we’ll give the potatoes a taste and then add additional salt / pepper to really make the flavors pop. 

Sliced and then mashed potatoes in a stockpot.

Tips & Tricks

  1. You can absolutely peel your sweet potatoes – I just prefer the added texture from the skins plus all the extra nutrients (not to mention it’s easier!).
  2. A different non dairy milk can be used in place of the almond milk.
  3. Don’t be afraid to salt your potatoes – it will really bring out all the flavors. I’d estimate that I usually add about ½ teaspoon more salt after mashing.
  4. Finally, feel free to garnish your potatoes as desired. Instead of the listed green onion / drizzle of olive oil, try chives, cilantro or even a pat or two of dairy free butter. You can’t go wrong.

A bowl filled with Non Dairy Mashed Sweet Potatoes.

How To Store

Let the potatoes cool to room temperature then transfer to an airtight container. They’ll keep in the fridge for about 4 days.

I’ve found that mashed potatoes can sometimes dry out after sitting in the fridge (although this tends to happen more with regular mashed potatoes versus mashed sweet potatoes).

However, if you find you need it, you can add in a splash or so more olive oil or almond milk to get the potatoes back to their desired creaminess when reheating. 

Two plates of Vegan Mashed Sweet Potatoes.

Additional Dairy Free Sides You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

A white bowl filled with Dairy Free Mashed Sweet Potatoes.

Dairy Free Mashed Sweet Potatoes

Yield: about 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

These incredible dairy free mashed sweet potatoes are a MUST for the holidays or a regular weeknight dinner! Cozy, creamy and packed with flavor, these savory taters will have you coming back for more. Gluten free, soy free and vegan. 

Ingredients

  • 2 ¾ pounds sweet potatoes, sliced ½ inch thick
  • 1 ½ teaspoons fine sea salt, divided
  • ⅓ cup extra virgin olive oil
  • 2 to 4 tablespoons unsweetened plain almond milk, plus extra as needed
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ½ cup thinly sliced green onions, plus extra for garnish
  • extra drizzle of olive oil, for garnish

Instructions

  1. Add the sliced sweet potatoes and ½ teaspoon of the salt to a large stockpot. Add in enough cold water to cover the potatoes, then bring the water to a low boil. 
  2. Continue to gently boil, reducing the heat as needed, for about 15 to 20 minutes, or until the potatoes are tender. Drain the potatoes and return to the pot.
  3. With the pot set on the warm burner (with the heat turned off), add in the remaining 1 teaspoon salt, the olive oil, almond milk (start with the lower amount), pepper, garlic powder and green onions. 
  4. Use a potato masher to mash the potatoes until smooth and creamy, adding in additional milk as needed to reach your desired level of creaminess (I usually add the full 4 tablespoons).
  5. Taste and season with additional salt / pepper as needed (I add more of both to really make the flavors pop), then transfer the potatoes to a serving dish. Top with a drizzle of extra olive oil and sprinkle of green onion.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 322mgCarbohydrates: 33gFiber: 5gSugar: 10gProtein: 3g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.