Recipe type: Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
These mashed sweet potatoes are deliciously vegan. No cream, no butter, no fuss.
  • 2 cooked sweet potatoes, boiled or roasted
  • 1 can unsweetened light coconut milk
  • ¼ cup chopped red onions
  • 2 medium sized red bell peppers
  • 2 small garlic cloves, chopped
  • ½ teaspoon curry powder
  • 1 tablespoon dried sage
  • ½ teaspoon sea salt, or more to taste
  • ¼ teaspoon cayenne pepper
  • Roasted Brussels sprouts
  • Olive oil, for roasting
  1. Roast red peppers in a 500°F oven on a foil-lined baking sheet until tender and charred on all sides - about 10-15 minutes in the oven, then wrap in foil to steam for a few minutes. When ready, set aside and reduce oven to 400°F. Place Brussels sprouts on a lined baking sheet and toss with olive oil, salt and pepper. Roast in the oven for about 30-40 minutes, then set aside.
  2. On a stove top set over medium-high heat, grease a skillet with a tablespoon of olive oil and sauté onions and garlic until fragrant. Mix in dried sage, curry, salt and and pepper. Add in coconut milk and let it simmer covered for about 5-7 minutes.
  3. In a blender, add cooked sweet potatoes, roasted red peppers and coconut mixture and blend on medium speed until smooth. It should have the thickness of regular mashed potatoes. Pour mashed sweet potatoes into a large serving bowl and top with Brussels sprouts. Serve!
Recipe by My Digital Kitchen at