600 g sweet potatoes
200 ml almond milk, or oat milk
2 tbsp vegan butter, block from Naturli
olive oil, for frying
sætkartöflukrydd, from Kryddhusid (optional, but nice if you live in Iceland and can get it)
salt and black pepper
Cut the sweet potatoes into cubes.
Heat the oil in a sauce pan and fry the sweet potato cubes for a bit. Shouldn’t brown or even take on colour. Doing this just brings out the flavour. Doing this is optional though. Season.
Pour in the almond milk and let it simmer under a lid for about 20 minutes. Remove the lid and let it boil for another few minutes if the potatoes haven’t become soft.
Add in the vegan butter, turn off the heat and remove the sauce pan from the stove.
Use an immersion blender to mash the potatoes. Season to taste.
It can also be nice to add garlic and/or fresh herbs to the mash. If you’re using garlic you and either chop it finely and fry it along with the potatoes or use vegan garlic butter. The herbs on the other hand are added to the mash towards the end.
Sweet potato mash is equally nice as a side with fish and veggie dishes.
This recipe is sponsored by Kryddhúsið.
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