Mashed Sweet Potatoes with Mushroom Gravy (Vegan)
Creamy vegan mashed sweet potatoes
Ingredients
For the Mashed Sweet Potatoes
- 2 lbs 1 kg sweet potatoes, peeled and cut into even pieces
- 1 tablespoon vegan butter
- About 1/4 cup plant-based milk or cream
- Salt and black pepper to taste
- Pinch of nutmeg optional
For the Mushroom Gravy
- 2 tablespoons vegan butter or olive oil
- 1 onion diced
- 2 garlic cloves minced
- 14 oz 400 g mushrooms, sliced
- 1 tablespoon soy sauce
- 2 tablespoons flour
- 1 cup vegetable broth
- 1/4 cup plant-based cream or milk
- Salt and black pepper to taste
- 1 tablespoon nutritional yeast flakes optional
For Garnish (Optional)
- Fresh thyme or parsley chopped
- Toasted pine nuts
Instructions
Make the Mashed Sweet Potatoes
- Add sweet potatoes to a large pot and cover with water. Bring to a boil and cook for about 15 minutes, until fork-tender.
- Drain and return potatoes to the hot pot with heat turned off to let excess moisture evaporate.
- Add vegan butter and mash roughly until melted.
- Add plant-based milk or cream, salt, pepper, and nutmeg if using. Mash until smooth and creamy, being careful not to overmix.
Make the Mushroom Gravy
- While potatoes cook, heat vegan butter in a large pan over medium heat.
- Sauté onion for 4–5 minutes until soft and lightly browned.
- Add garlic and cook for 1 minute.
- Add mushrooms and cook for about 5 minutes until browned and tender. Season with salt and pepper.
- Stir in flour and cook for 1 minute.
- Add vegetable broth, soy sauce, and plant-based cream. Bring to a gentle simmer and cook 5–7 minutes until thickened.
- Stir in nutritional yeast if using. Adjust seasoning to taste.
Serve
- Spoon mushroom gravy over mashed sweet potatoes. Finish with fresh herbs and toasted pine nuts if desired. Serve immediately.
Notes
- Yukon gold potatoes can replace sweet potatoes if preferred