Name: Mashed Sweet Potatoes with Cashew Milk
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 lbs sweet potatoes (about 3-4 large, washed, peeled and sliced into 1/4 inch rounds); 2 tbsp olive oil; ¼ tsp salt; ¼ cup cashew milk

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Mashed sweet potatoes don’t need butter, cream or a miniature marshmallow avalanche to taste good. Roasting brings out their natural sweetness, while cashew milk makes them smooth and creamy without adding dairy.

With only four ingredients, these Dairy-Free Mashed Sweet Potatoes are an easy side for Thanksgiving, Christmas or any dinner that could use a little more color on the plate. They’re completely plant-based, but nobody at the table needs a special announcement. Just pass the bowl.

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Servings: 6

Ingredients:

3 lbs sweet potatoes (about 3-4 large), washed, peeled, and sliced into quarter-inch rounds.
2 Tbsp of olive oil,
¼ tsp salt
¼ cup of cashew milk

4 Sweet potatoes, salt, olive oil, rosemary, and cashew milk on a baking sheet

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Instructions

Step 1: Prepare the sweet potatoes.
Preheat the oven to 400°F. Line two large baking sheets with parchment paper. Wash and peel the sweet potatoes, then slice them into ¼-inch rounds. Arrange the slices in a single layer on the prepared baking sheets.

Step 2: Season.
Brush both sides of the sweet potato slices with olive oil. Sprinkle them evenly with salt.

Sweet potato rounds being brushed with olive oil on a lined baking sheet

Step 3: Roast.
Roast the sweet potatoes for 30–40 minutes, flipping them halfway through cooking, until they are very tender and easily pierced with a fork.

Step 4: Mash.
Carefully transfer the hot sweet potatoes to a large mixing bowl. Mash with a potato masher, gradually adding the cashew milk. Continue mashing and adding milk until the potatoes reach your preferred consistency. Taste and add more salt if needed. Serve warm.

Use caution when transferring and mashing the sweet potatoes because they will be very hot.

Baked sweet potatoes on lined baking sheet

Mashing with a potato masher- sweet potatoes with cashew milk in a large bowl

🍋 Simply Made Suggestions

Cut the slices evenly. Similar-sized rounds will cook at approximately the same rate and save you from hunting for the stubborn undercooked pieces.
Don’t crowd the pans. Arrange the sweet potatoes in a single layer so they roast instead of steam.
Use unsweetened cashew milk. Sweetened or flavored varieties can change the flavor of the finished dish.
Add the milk gradually. It’s easy to add more, but considerably harder to remove it once the potatoes resemble soup.
Adjust the texture. Leave the potatoes slightly rustic or continue mashing until smooth and creamy.
Try another plant-based milk. Unsweetened oat, almond or soy milk can replace the cashew milk. The flavor and consistency may vary slightly.
Add a garnish. Fresh rosemary, thyme or a small drizzle of olive oil makes an easy finishing touch.
Try winter squash. Roasted butternut squash can replace some or all of the sweet potatoes for a slightly lighter variation.
Make them ahead. Refrigerate the mashed sweet potatoes in an airtight container for up to four days. Reheat them gently, adding a splash of cashew milk if needed.

🍋 Before You Go…

Planning a holiday dinner with dairy-free guests? Save these easy mashed sweet potatoes and serve them alongside our Oven-Roasted Turkey. It’s a classic holiday combination that doesn’t require a separate side dish for everyone who skipped the dairy.

Mashed Sweet Potatoes with Cashew Milk

This incredible sweet side dish is mixed with just 4 ingredients. Cashew milk adds a nutty sweetness. A perfect side dish for Thanksgiving.

Tara

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Equipment

baking sheets
potato masher
sharp knife
basting brush

Ingredients

3 lbs sweet potatoes about 3-4 large, washed, peeled and sliced into 1/4 inch rounds
2 tbsp olive oil
¼ tsp salt
¼ cup cashew milk

Instructions

Preheat the oven to 400°F. Line two large baking sheets with parchment paper.
Wash and peel the sweet potatoes, then slice them into ¼-inch rounds. Arrange the slices in a single layer on the prepared baking sheets.
Brush both sides of the sweet potato slices with olive oil. Sprinkle them evenly with salt.
Roast the sweet potatoes for 30–40 minutes, flipping them halfway through cooking, until they are very tender and easily pierced with a fork.
Carefully transfer the hot sweet potatoes to a large mixing bowl. Mash them with a potato masher while gradually adding the cashew milk. Continue mashing and adding milk until the potatoes reach your preferred consistency.
Taste and add more salt if needed. Serve warm.