How To Fix Stringy Mashed Sweet Potatoes

Bowl of healthy Mashed Sweet Potatoes and Carrots made with turmeric and garlic

Most of my friends can attest that if I know them long enough, chances are I borrow recipe inspiration from them. This was no exception with a new friend who texted me a photo of some mashed carrots with turmeric and ghee she'd made and told me I had to try them.

So I did what any good friend would do. I invited her over and made her cook them for me. And sure enough, I was hooked.

I've since (with permission) reworked the recipe to make it more my style. And I must say, this sweet potato carrot mash has become a new favorite side around our house. Let us show you how easy it is to make!

Carrots, sweet potatoes, ginger, garlic, turmeric, vegan butter, and sea salt for making Vegan Mashed Sweet Potatoes and Carrots

This recipe is easy to make, requiring just 30 minutes and 7 ingredients.

How to Make Mashed Sweet Potatoes

Making mashed sweet potatoes can be a little trickier than regular mashed potatoes because the texture is both tenderer than white/yellow potatoes, and they can also be a bit more stringy when mashing.

For this reason, sweet potatoes typically require slightly less time to boil and can benefit from being blended in a food processor vs. just mashing by hand.

Pouring water over a pan of carrots and sweet potatoes for making our Mashed Sweet Potatoes recipe

How Long to Boil Sweet Potatoes for Mashed Potatoes

Sweet potatoes are ready for mashing when you pierce several pieces with a knife and the potatoes easily slide off — depending on the size of the potatoes and the cooking pot, roughly 12-20 minutes.

When in doubt, overcook. No one likes having to chew their mashed potatoes.

Using a potato masher to mash sweet potatoes and carrots with vegan butter and minced garlic

What to Do with Leftover Mashed Sweet Potatoes

There are many delicious uses for leftover mashed sweet potatoes!

Sandwich spread
Shepherd's Pie topper
Reheat as a side for Roasted Chicken
Sweet Potato Casserole
Serve with this Mushroom Lentil Stew
Swap for white potatoes in Curried Potato Cakes (aloo tikki)
Ravioli filling (recipe in our cookbook)
Sub for pumpkin in Pumpkin Pie

Food processor filled with our Mashed Sweet Potatoes and Carrots recipe

We hope you LOVE this mash! It's:

Creamy
Salty-sweet
Vibrant orange
Packed with vitamins & nutrients
Comforting
& Super delicious

This would make the perfect side for your holiday table and beyond! Top with more dairy-free butter and fresh herbs or minced garlic for even more kick

More Sweet Potato Recipes

Sweet Potato Lentil Shepherd's Pie
Sweet Potato Lasagna
Sweet Potato Casserole Boats
Cajun Sweet Potato Fries
Sweet Potato Almond Butter Muffins

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of Savory Mashed Sweet Potatoes and Carrots made with garlic and turmeric

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 (1/2-cup servings)

Course Side Dish

Cuisine Gluten-Free, Grain-Free, Vegan

Freezer Friendly No

Does it keep? 4-5 Days

POTATOES & CARROTS

2 medium sweet potatoes, peeled and chopped into large bite-sized pieces
4 medium carrots, peeled and chopped into large bite-sized pieces
Water

THE REST

2-3 Tbsp dairy-free butter (we prefer Miyoko's or Earth Balance // if not vegan, sub organic dairy butter)
2 cloves garlic, minced
1/4 tsp ground ginger
1/2 tsp ground turmeric
Sea salt to taste

FOR SERVING optional

Additional butter of choice
Fresh parsley
Salt and pepper

Rinse, peel, and chop potatoes and carrots into large bite-sized pieces (see photo) and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they're submerged.
Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth. We found a food processor to give the creamiest texture, but mashing works fine, too (it just leaves a bit more texture).
Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.

*Nutrition information is a rough estimate calculated with the lesser amount of Miyoko's vegan butter, with 1/4 tsp sea salt, and without optional ingredients.

Serving: 1 half-cup servings Calories: 65 Carbohydrates: 9.9 g Protein: 0.9 g Fat: 2.6 g Saturated Fat: 2 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 128 mg Potassium: 215 mg Fiber: 1.9 g Sugar: 2.8 g Vitamin A: 9706 IU Vitamin C: 2.8 mg Calcium: 21.7 mg Iron: 0.42 mg