Dairy Free Mashed Sweet Potatoes

These dairy free mashed sweet potatoes are incredibly creamy and a great side dish for your Thanksgiving table!

If you like your side dishes sweet like sweet potato casserole, you’re going to love these mashed sweet potatoes!

Personally, I like my mashed sweet potatoes sweet, but not too sweet. However, if you have a serious sweet tooth, feel free to add more maple syrup.

If you like this recipe, you may also like my mashed sweet potatoes with oat milk, which are slightly different.

You may also like my large selection of dairy free mashed potatoes!

Do I peel sweet potatoes before boiling?

Unlike many types of white potatoes, which can be boiled with the skin on and even mashed without removing the skin, sweet potatoes should be peeled before boiling.

What can I use in place of milk?

Like in this recipe, you can use the starchy water that the sweet potatoes were boiled in instead of milk. You can also use dairy free milk.

WATER TEMPERATURE

Believe it or not, it’s best to begin cooking potatoes in cold water. It doesn’t have to be chilled, just the cold side from the tap.

While this may sound counterintuitive, cold water helps the potatoes cook more evenly.

How to Store  

Store the leftover mashed sweet potatoes in an airtight container in the refrigerator for up to four days.

Reheat on the stove or in the microwave. 

How to Freeze Mashed Sweet Potatoes 

Allow the mashed sweet potatoes to cool completely, then transfer them to zip-top bags or other freezer-safe containers.

Freeze flat for up to six months. After six months, the mashed potatoes are still safe to eat, but the quality begins to degrade.

Thaw in the refrigerator.