Maple-Tahini Mashed Sweet Potatoes (Vegan & Creamy)

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Maple-Tahini Mashed Sweet Potatoes (Vegan & Creamy)

Creamy, buttery, and comforting, these mashed sweet potatoes get extra richness from maple syrup, with optional tahini for a nutty twist and cinnamon for cozy warmth. Perfect for Thanksgiving, holiday dinners, or any cozy meal.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Meal Type: Sides
Keyword: sweet potato, thanksgiving
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven, Stove
Ingredient: Sweet Potatoes
Servings: 8
Ingredients
  • 3 lb(s) sweet potatoes peeled and cut into large chunks
  • 3 tablespoon(s) vegan butter (plus 3 extra tablespoons if omitting tahini)
  • 3 tablespoon(s) tahini (optional, for nutty depth)
  • 2 - 3 tablespoon(s) maple syrup to taste
  • 1/2 teaspoon(s) salt or to taste
  • 1/4 teaspoon(s) black pepper or to taste
  • 1/4 teaspoon(s) ground cinnamon (optional)
  • 1/4 - 1/2 cup(s) plant-based milk (such as oat or soy)
US Customary - Metric
Instructions
  • Boil the sweet potatoes: Place sweet potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then cook for 15–20 minutes, or until very tender when pierced with a fork.
  • Drain and dry: Drain well, then return the potatoes to the hot pot. Let them sit for 1–2 minutes to steam off excess moisture.
  • Mash: Add vegan butter, tahini (if using), 2 tablespoons maple syrup, salt, pepper, cinnamon (if using), and ¼ cup plant-based milk. Mash until smooth and creamy. Add more milk, a splash at a time, until your desired consistency is reached. For an extra-smooth texture, use a potato ricer or immersion blender.
  • Taste and adjust: Add more salt, pepper, or an extra tablespoon of maple syrup to taste.
  • Serve: Transfer to a serving bowl. Garnish with an extra drizzle of maple syrup or tahini, chopped pecans, or a few pats of vegan butter, if desired. Serve hot.
Notes
If omitting tahini: Replace with an additional 3 tablespoons vegan butter for the best richness.
Oil-Free Option: Use 6 tablespoons (90 g) tahini total, plus extra plant-based milk as needed to reach a creamy consistency.
Make-Ahead: Prepare up to 2 days in advance. Reheat gently on the stovetop, in the microwave, or in the oven at 300°F (150°C) for 10–15 minutes, adding a splash of plant-based milk if needed.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 234kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 279mg | Potassium: 623mg | Fiber: 5g | Sugar: 10g | Vitamin A: 24165IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
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