Curried Savory Vegan Mashed Sweet Potatoes Recipe

Introduction

This Curried Savory Vegan Mashed Sweet Potatoes recipe offers a delicious twist on classic mashed potatoes, combining the natural sweetness of sweet potatoes with warm curry spices and roasted garlic. It’s a comforting, flavorful dish perfect as a side or a vegan main.

Ingredients

• 1 head garlic
• 1 teaspoon coconut oil (melted)
• 2 pounds sweet potatoes (peeled and roughly chopped)
• 1/2 cup canned coconut cream (not coconut milk)
• 2-3 teaspoons curry powder (to taste)
• Sea salt (to taste)
• 1/4 cup cilantro (diced)

Instructions

1. Step 1: Preheat the oven to 400°F. Slice off about 1/4 inch from the top of the garlic head, removing the papery skin while keeping the head intact.
2. Step 2: Place the garlic on the shiny side of aluminum foil. Drizzle with melted coconut oil, rubbing it into the top and sides, then wrap the garlic tightly in the foil to form a packet. Roast for about 40 minutes, until the garlic is very soft.
3. Step 3: While the garlic roasts, place the peeled and chopped sweet potatoes in a large pot. Cover with about an inch of water and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain and let cool for 5 minutes.
4. Step 4: Transfer the cooked potatoes to a large bowl. Add the coconut cream, curry powder, and sea salt. Squeeze the roasted garlic cloves out of the head and finely dice them, then add 4 cloves to the potatoes.
5. Step 5: Mash all the ingredients together with a potato masher until combined and smooth or to your preferred texture. Taste and adjust seasoning, adding more diced garlic if desired.
6. Step 6: Stir in the diced cilantro and serve the mashed sweet potatoes immediately while warm.

Tips & Variations

• For a creamier texture, add a splash of vegetable broth or extra coconut cream when mashing.
• Adjust the curry powder to your taste—milder for subtle flavor or more for a bolder curry kick.
• Try garnishing with toasted cashews or pumpkin seeds for extra crunch.
• If you cannot find coconut cream, use full-fat coconut milk but reduce the amount slightly to avoid excess liquid.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water or coconut cream to restore creaminess. Avoid overheating to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the mashed sweet potatoes in advance and refrigerate. Reheat gently before serving, adding a bit of liquid if needed to maintain creaminess.

Is this dish gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.

Curried Savory Vegan Mashed Sweet Potatoes Recipe

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★★★★★

4.7 from 468 reviews

• Author: lilan
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Curried Savory Vegan Mashed Sweet Potatoes recipe is a flavorful twist on traditional mashed potatoes, featuring roasted garlic, creamy coconut cream, and aromatic curry powder. Perfect as a hearty side dish, it’s completely plant-based and packed with rich, comforting flavors.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 head garlic
• 2 pounds sweet potatoes, peeled and roughly chopped
• 1/4 cup cilantro, diced

Oils & Creams

• 1 teaspoon coconut oil, melted
• 1/2 cup canned coconut cream (not coconut milk)

Spices & Seasonings

• 2–3 teaspoons curry powder, to taste
• Sea salt, to taste

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Instructions

1. Preheat and prepare garlic: Preheat your oven to 400°F. Slice approximately 1/4 inch off the top of the garlic head, removing the papery skin to expose the cloves but keeping the head intact.
2. Roast garlic: Place the garlic head on the shiny side of a piece of aluminum foil. Drizzle with melted coconut oil, rubbing it over the top and sides. Wrap the garlic tightly in the foil to form a packet and roast in the oven for about 40 minutes, until the cloves are very soft.
3. Boil sweet potatoes: While the garlic is roasting, place the peeled and chopped sweet potatoes in a large pot. Cover with water by about 1 inch and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain and let cool for 5 minutes.
4. Prepare mashed sweet potatoes: Transfer the cooked potatoes to a large bowl. Add the canned coconut cream, curry powder, and sea salt to taste. Squeeze the softened garlic cloves out of the roasted head and finely dice four cloves; add them to the potato mixture.
5. Mash and mix: Using a potato masher, blend the potatoes with the added ingredients until smooth and creamy, adjusting to your preferred consistency. Taste and adjust seasoning, adding more diced roasted garlic if desired.
6. Garnish and serve: Stir in the diced cilantro just before serving. Serve the mashed sweet potatoes warm as a delicious side dish.

Notes

• You can adjust the amount of curry powder according to your taste preferences for spiciness and flavor.
• Use coconut cream rather than coconut milk for a richer, creamier texture and taste.
• Roasted garlic adds a mellow, sweet depth of flavor; don’t skip this step!
• This dish is best served immediately but can be gently reheated with a splash of coconut cream to restore creaminess.
• For a nut-free version, ensure the curry powder and coconut products have no cross-contamination if allergies are a concern.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: Vegan, International

Keywords: mashed sweet potatoes, vegan mashed potatoes, curried sweet potatoes, roasted garlic, coconut cream, curry powder, vegan side dish