clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Sweet Potato Mash

  • Author: Jennifer McDaniel
  • Total Time: 45 minutes
  • Yield: 4


To make this recipe ahead of time, prep the topping and filling separately and store in the refrigerator. Then, assemble and bake the casserole when you’re ready to serve.


  • 3 large sweet potatoes
  • 2 T. olive oil, divided
  • 3/4 c. almond milk (or any plant-based milk)
  • 1 t. dried oregano
  • 1 t. dried thyme
  • 1 t. ground ginger
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 1/3 c. oats
  • 1/2 c. walnuts
  • 1 T. maple syrup
  • fresh thyme for garnish


  1. Peel and cut your sweet potatoes into chunks. Bring a pot of water with salt to a boil. When the water starts boiling. Add in your sweet potatoes. Cook until softened.
  2. Meanwhile, prep your topping. Mix your oats, walnuts, maple syrup, thyme, salt, pepper, and 1 T. of olive oil into a food processor and pulse until it becomes a course mixture. Set aside.
  3. When the sweet potatoes are ready, transfer to a food processor or hand-held mixer. Pulse until it becomes a pureé.
  4. Slowly drizzle in your choice of milk, 1 T. of olive oil, and seasonings and pulse until creamy.
  5. Preheat oven to 450 degrees.
  6. Transfer the sweet potato mash to an oven-safe baking dish. Top with the oat topping.
  7. Bake in the oven for 15-20 minutes until the topping becomes golden.
  8. Garnish with fresh thyme and nuts. Serve and enjoy!
  • Prep Time: 25
  • Cook Time: 20


  • Serving Size: 1 cup
  • Calories: 241
  • Sugar: 5.6 g
  • Sodium: 381.2 mg
  • Fat: 12.5 g
  • Carbohydrates: 28.7 g
  • Fiber: 4.9 g
  • Protein: 5 g
  • Cholesterol: 0 mg