While I’ve been making mashed potatoes and mashed sweet potatoes for as long as I can remember, I’ve never tried them in a slow-cooker (commonly known as a crock-pot). The beauty of using the slow-cooker is the infusion of flavors that happens. And as you’ll see with this recipe, another critical step is to use the cooking liquid as the liquid to add when mashing the sweet potatoes! This way, you don’t lose all the flavor when you are draining the sweet potatoes before mashing them!! Thank you MFP for the great recipes!!! Enjoy!!
Slow-Cooker Vegan Mashed Sweet Potatoes
- 4 pounds (1814g) sweet potatoes, peeled and cut into 2-inch pieces
- 2 14-ounce cans (800ml) unsweetened full-fat coconut milk
- 5 garlic cloves, smashed
- Kosher salt and pepper
- 2 tablespoons fresh lime juice
- Knob of dairy-free butter (such as Myoko’s Creamery)
- Toasted unsweetened coconut
- Pomegranate seeds
- Fresh mint leaves
- Flaky sea salt
In the insert of a 5–7-quart slow cooker, add the sweet potatoes, coconut milk and garlic. Season with salt and pepper. Cover and cook on high for 4–5 hours or on low for 6–8 hours, until the potatoes are fork tender.
Drain the potatoes, reserving the coconut milk. Return the sweet potatoes and garlic to the slow cooker and mash until smooth. Fold in 1 1/2 cups of reserved coconut milk. Add more coconut milk until you’ve reached your desired consistency. Add the lime juice and season with salt and pepper.
Scrape the mashed sweet potatoes into a serving bowl. Top with a knob of dairy-free butter and garnish with toasted coconut, pomegranate seeds, fresh mint and flaky sea salt, if using. Serve immediately.
Make ahead tip: The mashed sweet potatoes can sit covered on warm for up to 4 hours.
Serves: 8 | Serving Size: About 1 cup