This Thanksgiving recipe is my new personal favorite! It’s the perfect combination of savory and sweet with a smooth and creamy texture. Save room for seconds!
- 6 medium sweet potatoes
- 1/2 cup unsweetened almond milk
- 1/4 cup vegan butter
- 1 clove of garlic (minced)
- 1 tsp salt
- Fresh rosemary for garnish (optional)
Peel your sweet potatoes and slice into several chunks. Boil your potatoes for approximately 15 minutes or until tender.
In a saucepan over medium heat, add your butter and minced garlic and sauté for several minutes until fragrant.
In a large mixing bowl, combine sweet potatoes, almond milk, butter and garlic mixture, and salt. Mash with potato masher until you have a smooth consistency (but be careful not to over-mash). Mix all ingredients well, add garnish, and enjoy!