Sweet Potato Mash

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


  1.  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.
  2. Carefully take the sweet potato and cut it down the middle, to spoon out all the insides and place into a large mixing bowl*.
  3. 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

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