This recipe is a great go-to side dish to make for yourself or company! I personally don’t like it when sweet potatoes are served with sugar and made more into a dessert, but I do love a good savory sweet potato!

Yield: 6 servings

Prep time: 10 minutes

Total time: 40 minutes

Ingredients

1 lb | sweet potatoes, peeled and cubed

3 tbsp | almond milk (or any non-dairy milk)

1/2 tbsp | fresh thyme

1/2 tbsp | dried parsley

1 tsp | dried basil

2 tsp | extra virgin olive oil

Salt to taste

Directions

  1. Put the cubed sweet potatoes in a medium pot, and add enough water to just cover the top of the sweet potatoes. Add 1/2 tsp of salt and bring the water to a boil. Once the boil has started, bring down the heat to keep a nice low bowl going.
  2. Cook until the sweet potatoes are soft and can be easily stabbed through with a fork, about 10-15 minutes, depending on how big the cubes are.
  3. Drain off the water from the sweet potatoes and transfer them back to the bot.
  4. Add the almond milk, thyme, parsley, basil and olive oil to the pot and mash all together until your desired consistency, and salt to taste.
  5. Top with extra thyme, Parmesan cheese, or some vegan butter and serve hot!

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