When you think of Sweet Mashed Potatoes, a bright orange, creamy mash is most likely what comes to mind. These Sweet Mashed Potatoes, however, look almost exactly like white mashed potatoes upon first glance. That’s because they are made with Japanese sweet potatoes; a variation of sweet potatoes that most people aren’t very familiar with.
Utilizing these unique potatoes for their creamy, starchy, and slightly sweet flavor, these Sweet Mashed Potatoes are a recipe you do not want to miss out on!
Japanese Sweet Potatoes
Like mentioned above, this Sweet Mashed Potatoes Recipe uses Japanese sweet potatoes. These are very different from Beauregard sweet potatoes (the type we most commonly see in America), and offer a unique flavor you simply have to try out for yourself! Imagine a white potato, but slightly creamier, with a hint of sweetness. They make fantastic fries, are delicious loaded with toppings, and are great for recipes like this!
And if you’re on the AIP or are avoiding white potatoes for another reason, these are definitely a game changer! They’re readily available at most health food stores like Whole Foods. In addition, they are relatively on par with the price of Beauregard sweet potatoes.
The great thing is, most recipes using white, yellow, or sweet potatoes can be swapped out for Japanese sweet potatoes quite seamlessly! While there will be a difference in flavor, to date with all the recipes I’ve tried, this has been a great change!
Want to experiment with using Japanese sweet potatoes in more recipes? Try some of these!
Sweet Potato Toast: Sweet Potato Toast is a perfect after school or work snack, or easy appetizer. You can be completely creative with the toppings once you learn how to make the “toast”! Swap in Japanese sweet potatoes to switch it up!
Click here for the full recipe!
Loaded Potato Skins: Originally using white potatoes, and loaded with pesto and crab meat, these Loaded Potato Skins would be delicious with a base of Japanese sweet potatoes!
Click here for the full recipe!
Ham and Potato Soup: Ham and Potato Soup recipe is creamy (without the dairy) and loaded with healthy vegetables. Cook a large pot and have plenty for leftovers. Add Japanese sweet potatoes for a hint of sweetness.
Click here for the full recipe!
Sweet Mashed Potatoes
While most mashed potato recipes are loaded with butter and milk, this Sweet Mashed Potatoes Recipe is completely dairy-free, and vegan (click here to read more about why we avoid dairy)! However, I can promise you’re not losing out on even an ounce of flavor or texture.
Creamy Texture without Dairy
So how do I keep my recipes creamy while avoiding milk? The answer is coconut cream! Coconut cream is an excellent alternative to cream and milk, and actually offers outstanding benefits of it’s own.
While we would normally suggest swapping butter for coconut oil, the coconut cream in this recipe gives the Sweet Mashed Potatoes a rich and creamy flavor that is simply unmatched. On top of being delicious, coconut cream is also a great source of healthy fats, and also offers a hefty dose of antioxidants, magnesium, potassium, and much more.
Looking for that creamy flavor in an upcoming recipe? Coconut cream is definitely the way to go!
Crave that Buttery Flavor?
While these Sweet Mashed Potatoes are already creamy, if you love that butter flavor like so many do, I suggest adding a little bit of coconut oil, or vegan butter to taste to spruce up the recipe even more.
For a vegan butter alternative, we love Miyoko’s Cultured Vegan Butter!
Okay, enough talking. Ready to get into the details? Let’s move on into the recipe!
Kitchen Favorites
Sweet Mashed Potatoes
Using Japanese sweet potatoes for their creamy, and slightly sweet flavor, these Sweet Mashed Potatoes are a recipe you do not want to miss!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour + 10 minutes
- Yield: 4–6 servings 1x
Ingredients
- 4 large Japanese sweet potatoes
- 3/4 cup full-fat coconut cream
- 1.5 tablespoons minced garlic
- 1.5 teaspoons Himalayan pink salt – plus more to taste
- Optional: vegan butter, rosemary, thyme, or other herbs and spices of choice
Instructions
- Preheat the oven to 425º f, and line a baking sheet with parchment paper.
- Wash Japanese sweet potatoes, and poke holes with knife on all sides.
- Place in the oven until able to easily pierce with a fork – mine take around 1 hour.
- Remove from oven, and place in large mixing bowl – I prefer to keep the skin on, though peeling is an option if desired.
- Add in coconut milk, garlic, salt, and any optional toppings of choice.
- Using an electric mixer, blend until smooth.
- Serve warm, and enjoy!
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