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.
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.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 46g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 228mg | Potassium: 764mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32176IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
