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Mashed Sweet Potatoes with Brown Sugar

‘Tis the season to load up on Mashed Sweet Potatoes with Brown Sugar! Made with dairy-free, vegan, gluten-free ingredients.

Mashed sweet potatoes in a white serving bowl, topped with toasted chopped walnuts.
by Aly Michell Dated: November 22, 2021 Last Modified: August 28, 2023 Leave a Comment
19 shares
(This post may have affiliate links. Please see my disclosure.)
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  • Why You’ll Love This 
  • What To Eat With Mashed Sweet Potatoes
  • Recipe FAQs
  • How To Store 
  • Recipe Tips 
  • Mashed Sweet Potatoes with Brown Sugar

It’s sweet potato season and we’re cranking on our oven (sorry air fryer) to warm up our kitchen and our bellies with Mashed Sweet Potatoes with Brown Sugar. 

After a hot summer, I’m excited to use the oven again along with other holiday-appropriate dishes including vegan pastelón, zucchini stuffing casserole, and mushroom lentil loaf. 

Why You’ll Love This 

White serving bowl with mashed sweet potatoes, chopped pecans, and spoons.
  • We’re working with just SIX pantry-friendly ingredients! Most of which include spices to flavor up this dish. 
  • This recipe is dairy-free, gluten-free, egg-free, oil-free, vegan, and packed with potassium and vegan fiber. 
  • It’s the perfect holiday side dish that can be made in advance. Notes on how to do that are in the recipe card. 

What To Eat With Mashed Sweet Potatoes

Mashed sweet potatoes are a dinner side dish that can be served with others including mashed potatoes, mushroom gravy, vegan mac & cheese, and mashed carrots. 

Recipe FAQs

Green bowl with sweet potatoes.

Is It Better To Boil Or Bake Sweet Potatoes

There are a plethora of recipes on the internet that include boiled or steamed sweet potatoes for mashed sweet potatoes. 

Boiled would be faster and easier, but baked/roasted sweet potatoes have their benefits.

  • Roasting will enhance the flavor and natural sweetness of the sweet potatoes.
  • It reduces the water content - so no soppy wet mashed sweet potatoes here!  
  • You won’t have to stand over a stovetop, watching them boil. During the holidays - this can save you a lot of time and effort when you’re focused on more than just one dish. 

How To Make Mashed Sweet Potatoes Without Sugar

No need to use refined sugar if you’re not into it. Maple syrup may be used instead. Add as much or little as you prefer. Start with about 2 tablespoons of maple syrup, then add more to your liking. 

Or, simply leave out the added sweetness. 

How Far Ahead Can I Make Mashed Sweet Potatoes

Mashed sweet potatoes can be made a few days prior, just be sure to store them in an air-tight container in the refrigerator. When you’re ready to use them, just reheat them over medium-low, with a touch of water or non-dairy milk. 

More information on how to make this recipe in advance is in the recipe card. 

How To Store 

Once the mashed sweet potatoes have cooled down, cover/wrap tightly and store in an airtight container or for up to 3-4 days in the refrigerator. 

Recipe Tips 

Uncooked sweet potatoes on a baking sheetlined with aluminum foil.
  1. Not a fan of using brown sugar? Switch it out for maple syrup instead. Start with about 2 tablespoons’ worth - add more if needed. 
  2. This recipe can be made a few days ahead of time. To reheat, cook over medium-low heat and add stir in a touch of coconut milk, water, or other dairy-free milk. Heat until warm. 
  3. For toasted pecans, dry roast them in a non-stick pan over medium heat, until fragrant. 

More Recipes with Brown Sugar

  • Mashed Carrots with Cinnamon and Brown Sugar
  • Cream of Rice with Cinnamon Brown Sugar
  • Cinnamon Brown Sugar Snowball Cookies

Tried out this Mashed Sweet Potatoes with Brown Sugar recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

Mashed sweet potatoes in a white serving bowl, topped with toasted chopped walnuts.

Mashed Sweet Potatoes with Brown Sugar

Aly Michell
‘Tis the season to load up on Mashed Sweet Potatoes with Brown Sugar! Made with dairy-free, vegan, gluten-free ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 50 minutes mins
Total Time 50 minutes mins
Course Dinner, Side Dish
Cuisine Gluten-Free, Thanksgiving, Vegan
Servings 4 servings
Calories 329 kcal

Ingredients
  

  • 2 pounds sweet potatoes
  • ⅓ cups coconut milk from canned, shaken; I used Chaokoh.
  • ¼ cup brown sugar Add less/more to taste
  • 1 teaspoon ground cinnamon Add less/more to taste
  • ¼ teaspoon ground nutmeg
  • Pecans toasted + chopped 

Instructions
 

  • Preheat the oven to 425 degrees F. Then, line a baking sheet with aluminum foil. 
  • Pierce the sweet potatoes with a fork a few times. 
  • Arrange sweet potatoes onto the baking sheet. Roast for 50-60 minutes, or until fork-tender. Cook time may vary depending on the thickness of the potato. Check on the potatoes after 35 minutes.
  • Scoop the inside/flesh of the sweet potato and place it into a large mixing bowl. Mash potatoes with a fork or potato masher.
  • Add the coconut milk, brown sugar, ground cinnamon, and nutmeg. Combine well.
  • Top with toasted pecans, serve.

Notes

  1. Not a fan of using brown sugar? Switch it out for maple syrup instead. Start with about 2 tablespoons’ worth - add more if needed. 
  2. This dish is lightly sweetened, so if you want to indulge a bit more, go for a heavier pour with the sugar. 
  3. This recipe can be made a few days ahead of time. To reheat, cook over medium-low heat and add stir in a touch of coconut milk, water, or other dairy-free milk. Heat until warm. 
  4. For toasted pecans, dry roast them in a non-stick pan over medium heat. Cook for about 2-3 minutes, or until browned.  

Nutrition

Serving: 1-servingCalories: 329kcalCarbohydrates: 61gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 131mgPotassium: 852mgFiber: 8gSugar: 23gVitamin A: 32181IUVitamin C: 6mgCalcium: 92mgIron: 2mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!
19 shares
Category: All, Fall Recipes, Holiday, Plant-Based Christmas Recipes, Sides

About Aly Michell

Previous Post:Air fryer chickpeas with cinnamon and brown sugar in a small, white serving bowl.Air Fryer Cinnamon-Spiced Chickpeas
Next Post:Chewy Vegan Chocolate Chip CookiesBitten chocolate chip cokies with a jar of milk and a stack of more cookies in the background.

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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