If you don’t know by now, I love sweet potatoes; not only because they taste good but because they are so good for you. Today I’m sharing one of the most basic ways to make them. Mashed. This is a healthy vegan friendly version. In the past, I’ve made them with real cream and butter but since I’m trying to adopt a more plant-based diet I’m using almond milk and vegan butter in this recipe.
You can either boil or bake the potatoes but I prefer baking because they usually come out better and there’s less mess if you use foil.
After cleaning my potatoes with this cute little potato scrubber (found at TJ Maxx)
I wrap the potatoes in foil and place them in oven for an hour at 400 degrees.
Once they are cooled I place in a pot, start mashing, add in butter, almond milk and cinnamon
This is a perfect fall dish and so simple to make. I always make them on Thanksgiving.
2-3 sweet potatoes
1 cup of Almond milk
1-2 Tbs of vegan butter
1 Tbs of cinnamon