Curried Savory Vegan Mashed Sweet Potatoes Recipe
Introduction
This curried savory vegan mashed sweet potatoes recipe brings a unique twist to classic mashed potatoes with a fragrant blend of curry and roasted garlic. Creamy and full of flavor, it’s a comforting dish perfect for any meal.
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
- Step 1: Preheat oven to 400°F. Slice 1/4 inch off the top of the head of garlic, peeling off the papery skin while keeping the head intact.
- Step 2: Place the garlic on the shiny side of a piece of aluminum foil. Drizzle with the melted coconut oil, rubbing it into the top and sides of the garlic. Wrap the garlic in the foil to form a packet and roast for about 40 minutes, until the center is very soft.
- Step 3: While the garlic roasts, place the peeled and chopped sweet potatoes in a large pot. Cover with about 1 inch of salted water and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 20 minutes. Drain and let cool for 5 minutes.
- Step 4: Transfer the cooked potatoes to a large bowl. Add the coconut cream, curry powder, and salt. Squeeze the roasted garlic cloves out of the head and finely dice them. Add four cloves to the potato mixture.
- Step 5: Mash the potatoes and ingredients together using a potato masher until well combined and smooth to your liking. Adjust seasoning and add more diced roasted garlic if desired.
- Step 6: Stir in the diced cilantro and serve immediately for best flavor and texture.
Tips & Variations
- For a smoother texture, use an electric mixer to mash the potatoes instead of a potato masher.
- Adjust the curry powder to your taste depending on how spicy or mild you prefer the dish.
- Try adding a splash of lime juice for a fresh, zesty twist.
- If you don’t have coconut cream, use a thick plant-based yogurt as a substitute for creaminess.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut cream or plant-based milk to loosen the mash if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream instead of coconut cream?
Yes, but it will no longer be vegan. Coconut cream adds a subtle sweetness and richness that complements the curry, so regular cream will change the flavor slightly.
How do I roast garlic without aluminum foil?
You can place the garlic in a small oven-safe dish and cover it with a lid or an inverted baking pan to keep moisture in while roasting. Just make sure it’s sealed enough so the garlic steams and softens.
PrintCurried Savory Vegan Mashed Sweet Potatoes Recipe
This Curried Savory Vegan Mashed Sweet Potatoes recipe combines roasted garlic, creamy coconut cream, and fragrant curry powder to create a rich and flavorful side dish. Perfectly soft roasted garlic is blended into mashed sweet potatoes, seasoned with spices and fresh cilantro for a delightful and comforting vegan dish that’s both nutritious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegan, Fusion
- Diet: Vegan
Ingredients
Roasted Garlic
- 1 head garlic
- 1 teaspoon coconut oil (melted)
Mashed Sweet Potatoes
- 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
- Preheat and prepare garlic: Preheat your oven to 400°F. Slice about 1/4 inch off the top of the head of garlic, peeling off the papery skin but keeping the garlic head intact to roast it whole for maximum flavor.
- Roast garlic: Place the prepared garlic on the shiny side of a piece of aluminum foil. Drizzle melted coconut oil over the garlic head, rubbing it in to cover the top and sides evenly. Wrap the garlic tightly in the foil to create a packet and roast in the oven for about 40 minutes, until the center cloves are very soft and fragrant.
- Boil sweet potatoes: While the garlic roasts, put the peeled and chopped sweet potatoes into a large pot. Cover them with water about an inch above the potatoes, add a pinch of salt, and bring to a boil over medium-high heat. Cook for around 20 minutes or until the sweet potatoes are fork-tender. Drain and let cool for about 5 minutes to handle easily.
- Combine ingredients: Transfer the cooked sweet potatoes to a large bowl. Add the canned coconut cream, curry powder, and sea salt to the bowl. Carefully squeeze the soft roasted garlic cloves out of the head and finely dice them. Start by adding 4 cloves to the potato mixture.
- Mash potatoes: Using a potato masher, mash all the ingredients together until thoroughly combined and the potatoes reach your preferred creamy consistency. Taste and adjust seasoning as needed, adding more diced roasted garlic if you want a stronger garlic flavor.
- Garnish and serve: Stir in the diced cilantro just before serving to add freshness. Serve the mashed sweet potatoes immediately as a savory, spiced vegan side dish.
Notes
- If you like a smoother texture, you can use a hand mixer instead of a potato masher to mash the sweet potatoes.
- Adjust the amount of curry powder based on your spice preference; mild or more robust flavors both work well.
- For an extra touch, garnish with toasted coconut flakes or a squeeze of lime juice.
- Use full-fat canned coconut cream for the best creamy texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Keywords: curried sweet potatoes, vegan mashed sweet potatoes, roasted garlic mashed potatoes, savory vegan side dish, coconut cream sweet potatoes
