If you’re looking for an easy and delicious Thanksgiving side, this Sweet Potato Mash is it! The most tedious thing about the recipe is waiting for the sweet potatoes to cook – after that, this recipe is quite simple. I was skeptical, because you don’t actually cook the vegetables in the mash with the sweet potato, but somehow it all comes together and is SO good – the texture and flavors are spot on. I also like that it has some hummus mixed in, making it a little more hearty and savory for the vegetarian/vegan diner, who may not be eating turkey at Thanksgiving. Tomorrow, I’m posting a recipe of a Thanksgiving Sandwich you can make with it too. Bon apetit!
Sweet Potato Mash
adapted from Happy Healthy Vegan Kitchen
Serves about 6
1 large or 2 small sweet potatoes
1 large carrot, chopped
1/2 cup chopped sweet onion
1/2 cup garlic hummus, store-bought (I’ve used both a garlic and a garlic/chive hummus)
1/2 cup chopped fresh flat-leaf parsley
1 tbsp grade B maple syrup
pinch of sea salt and freshly ground pepper
- Preheat the oven to 400°F. After washing the potatoes, poke a few holes in the potato using a fork. Bake the sweet potato until sticky-sweet and very tender, about 55-60 minutes. Reduce the oven to 200°F.
- Carefully take the sweet potato and cut it down the middle, to spoon out all the insides and place into a large mixing bowl*.
- Add the rest of the ingredients to the bowl with the sweet potato, and mash together. It will be a course texture. Pour the mixture into an oven-safe serving bowl and warm in the oven until ready to serve. You can also store covered in the refrigerator to use in other recipes.
*While you may want the potato to cool for a few minutes, don’t let it cool completely because the warmth of the potato will help soften the other vegetables in the mash