Mashed sweet root veggies

mashedsweetroots4More comfort food coming your way! If you are a fan of mashed potatoes (see my recipe here), give this yummy seasonal variation a try. Very simple and oh so starchy and fluffy, with a lovely bright orange color thanks to the yams. It’s fun using a mix of various types of yams and sweet potatoes, but I think the most important flavor element of this recipe comes from the parsnips (a close relative of carrot and parsley), which add an earthy, aromatic, unique dimension you won’t find in regular sweet potato dishes. Thanks to some key ingredients, this dish tastes just as rich as the non-vegan version, but is much better for you. Serves 3-4 as a side. Fair warning: this stuff is addictive!



  • 3 parsnips
  • 3-4 large yams or sweet potatoes (nice to use a mix)
  • 3 Tbsp healthy vegan buttery spread such as Earth Balance
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup unsweetened coconut milk
  • 1/2 tsp sea salt, more to taste at the end

Wash, peel and slice the root veggies into approx 1-inch chunks


Put your veggies in a medium or large pot and add enough water to just cover them, but stay at least an inch from the edge to minimize risk of boiling over! Add the salt to the water, cover and bring to a nice rolling boil (don’t venture too far).Lower heat to medium and let these tubers simmer along fora bout 15-20 min until nice and tender.

Drain off the water. Add the buttery spread, olive oil, and coconut milk. Now is elbow grease time – mash away you get a uniformly bright orange, fluffy soft clouds of starchy happiness.


Season with some sea salt (preferably a nice fleur de sel or pink sea salt) to taste. Yum yum yum!



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