Vegan “Cheezy” Fluffy Spiced-Up Sweet Potato Mash a.k.a. You Won’t Believe There’s No Dairy & Betcha Can’t Have Just One Bite!

Vegan “Cheezy” Fluffy Spiced-Up Sweet Potato Mash a.k.a. You Won’t Believe There’s No Dairy & Betcha Can’t Have Just One Bite!

Hi munchkins!!


NOPE. NOPE. NOPE. NOT DONE WITH THE MEAL PREP JUST YET! More yumminess coming your way, guys!

These vegan mashed sweet potatoes use almond milk & nutritional yeast instead of dairy milk & butter or cheese & they are spiced the F up with ginger & curry powder to bring to the natural sweetness of the sweet potato!

With no dairy & no butter or cheese, YOU WON’T BELIEVE IT. LIKE YOU’LL FREAKING FREAK. But, it’s true!!!!! I swear. This simple dish is vegetarian, vegan, dairy-free, cholesterol-free, soy-free, gluten-free & a lot healthier than MANY OTHER MASHED POTATO RECIPES ON THE MARKET!!!

These babes are great as a side dish with some protein, or as a topping or side for Buddha bowls! They’re also just great as a snack & are super mobile, in the sense that they’re very easy to pack up to take with you on-the-go for work lunches or late night work dinners, OR IF YOU JUST WANT YOUR SWEET POTATO ALL THE DAMN TIME!


  • naturally sweet!
  • packed with B12 & protein, as well as, good carbs!
  • filled with antioxidants!
  • they’re fibre-rich!
  • they’re so damn fluffy AF that you would think they’re marshmallows… or clouds… NO WAIT KAY, I’M KIDDING! Point being: they are DAMN FLUFFY.
  • meal-prep friendly!
  • delicious! I mean… did I really have to specify? LEZ BE HONEST. 


My loves, YOU WILL NEED:

  • 2 medium sweet potatoes, PEELED;
  • 1/4 cup of organic unsweetened almond milk (I use Califia Farms);
    • Replace with dairy milk, any other plant-based milk, hemp milk, soy milk, rice milk, etc. WHATEVER MILK YOU WANT, KAY?
  • 3/4 tsp. ginger;
  • 1/2 tsp. curry powder;
  • 2 tbsp. nutritional yeast
    • Replace with parmesan, romano or vegan parmesan, if you prefer!);
  • 1/4 tsp. black pepper;
  • Sea salt for seasoning!

OKAY. Now you have no excuse to tell me that you don’t have any one of those ingredients on hand… I mean… okay fine, maybe the almond milk & the nutritional yeast. BUT THEN AGAIN, I GIVE YOU ALTERNATIVES, AS ALWAYS!

NOW, for that HOW-TO?

  • First, PREP YOUR SWEET POTATO! What I mean by this is: WASH THEM. Give them a damn good rinse & a scrub, if needed, to get rid of the bits of dirt or soil! Then, peel them!
  • Once your sweet potatoes are prepared, in a large pot, cover them with water & bring it to a boil! Allow the potatoes to simmer for at least 20 minutes (more like 25 minutes, TBH) OR, until they are very soft & you can stick a knife right through them!
  • Once you reach that point, remove the potatoes from the heat, TURN OFF YOUR OVEN (Thanks for the reminder Kel, right?) & drain the water well!
  • NEXT, add the sweet potatoes to a medium/large mixing bowl! MASH THEM to desired consistency;
    • You can also purée them with a hand blender or a stand mixer, if you prefer! Or, you can coarsely mash them with a large fork, like I did! I wanted to have a few leftover chunks as opposed to having a full on purée;
  • Once mashed, add in all the other ingredients, mashing them all together until fully combined & incorporated!


  • Taste & adjust the seasonings to suit your personal taste preference!
    • If you’ve got leftovers, refrigerate in an airtight container!




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