Mashed Sweet Potatoes with Brown Sugar

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

5 from 1 vote

Mashed Sweet Potatoes with Brown Sugar

Mashed sweet potatoes with brown sugar is a creamy, cozy, plant-based side dish perfect for Thanksgiving or any family recipe made with pantry ingredients.

Cook Time50

Total Time50

Course: Dinner, Side Dish

Cuisine: Gluten-Free, Thanksgiving, Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 329kcal

Author: Aly Michell

Ingredients

2 pounds sweet potatoes
⅓ cups coconut milk canned
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°F. Line a baking sheet with aluminum foil.
Pierce the sweet potatoes several times with a fork.
Place the sweet potatoes on the prepared baking sheet and roast for 50–60 minutes, or until fork-tender. Cooking time will vary depending on the size and thickness of the potatoes, so begin checking around the 35-minute mark.
Once baked, scoop the flesh from the sweet potatoes into a large mixing bowl. Mash with a fork or potato masher until smooth.
Add the coconut milk, brown sugar, cinnamon, and nutmeg. Mix until fully combined.
Top with toasted pecans and serve warm.

Notes

Prefer not to use brown sugar? Swap it with maple syrup instead. Start with about 2 tablespoons and adjust to taste.
This dish is lightly sweetened, but you can add extra sugar or syrup if you’d like it richer.
You can make this recipe a few days in advance. To reheat, warm over medium-low heat and stir in a splash of coconut milk, water, or any dairy-free milk until heated through.
For toasted pecans, dry roast them in a non-stick pan over medium heat for 2–3 minutes, or until golden and fragrant.

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