World first only vegan recipes website.

A speedy and healthful recipe for Vegan Mashed Ginger Sweet Potato – a flavorful vegan side dish that pairs well with vegan mains. Silky and luscious, these flavorful mashed sweet potatoes can be made in under 20 minutes! And my favorite part is that’s Gluten Free!

Here’s a simple vegan side dish that takes very little time, and yet is full of healing warming nutrients – Vegan Mashed Ginger Sweet Potato. This fall side pairs well with Asian style dishes, becoming a flavorful base for even simple roasted tofu or baking veggie. You’ll find many uses for this. The leftovers, as strange as it seems, make for a delicious breakfast, drizzled with maple syrup and maple pecans. Kind of like porridge but without the grains.

Simply simmer the sweet potatoes or yams for 10-15 minutes, then drain and season. It’s so easy, so fast and so delish.

Feel free to mash for a quicker version, or puree in a food processor for a silky version. I will use olive oil or coconut oil. Maybe I use both. Have a look according to your own taste.

You can look at the ‘Appetizers and Snacks ‘category for different types of vegan side dish. My favorites among these mashed appetizers : guacamole dip sauce, hummus, baba ganoush and romesco sauce.

Vegan Mashed Ginger Sweet Potato Ingredients

• 2 lbs sweet potatoes – sliced into ½ inch thick disks, skin on
• water
• 2 tablespoons coconut oil or olive oil
• 1 shallot, finely diced
• 2 teaspoons fresh ginger, grated or paste
• 2 garlic cloves, minced
• 1 teaspoon salt
• pepper to taste

Instructions

• Slice sweet potato into disks and place them in a pot, cover with water, bring to a boil, cover with lid and simmer 12-15 minutes.
• When the sweet potatoes are fork tender, drain, saving the water. In the same pot, heat olive oil or coconut oil over medium heat and add shallots, ginger and garlic, stirring until fragrant and golden about 2-3 minutes.
• At this point, you could add the sweet potatoes back into the pot and mash ( using a potato masher) adding some of the reserved sweet potato water to loosen it, or place it all in a food processor to whip until silky smooth.
• I usually add about ½ cup liquid for a looser, almost saucy consistency. Season with the salt, pepper.
• Top with maple pecans for a crunchy texture.

Notes

• Leftovers make a great breakfast. Reheat and drizzle with maple syrup.
• Stored in the refrigerator. can be reheated or you can consume cold.
• It should be consumed within 4 days.
• You can use the same recipe for other types of potatoes without any changes.