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These vegan mashed sweet potatoes are perfect for any phase of an elimination diet. They’re dairy free but since we’re not using standard russet or white potatoes they are also nightshade free! They go perfectly as a side to any main dish and the bright color livens up the plate as well. I think they’re much more flavorful than traditional mashed potatoes, you may even keep them as a standard side dish after you’ve completed the elimination diet.

The ginger compliments the coconut milk and brings a zing that would normally be brought by red pepper flakes. Feel free to also add black pepper if you’re still craving a bit more punch. The avocado oil is extremely mild in flavor which helps the sweet potatoes shine. Olive oil can be used but I think it muddles this side just a little. Coconut oil is also a good option and will obviously not clash with the coconut milk.

If you want super smooth mashed sweet potatoes you’re going to want to use a stand or hand mixer instead of a fork or masher. I like my mashed potatoes with skins on and full of lumps but apparently that’s not everyone’s preference! Blasphemy! Well, follow your heart and your stomach and decide for yourself which texture for vegan mashed sweet potatoes is preferable to you.

Check out these options for mixers:

versatile hand mixer

the last you a lifetime stand mixer

Ingredients

2 large sweet potatoes
¼ cup coconut milk
2 tbsp avocado oil
1 tsp dried ginger
1 tsp salt (or to taste)

Instructions

rough chop sweet potatoes, leave peels on for extra nutrients
immerse potatoes in cool, salted water
bring to a boil and boil sweet potatoes for about 20 minutes until quite soft
mash sweet potatoes with masher or large fork or use a mixer
drizzle in avocado oil and continue mashing
slowly add coconut milk until desired texture is achieved
stir in ginger and salt
serve warm