Vegan Mashed Sweet Potatoes With Caramelized Shallots

Vegan mashed sweet potatoes with caramelized shallots – a delicious, savory, and healthy Thanksgiving side dish.

Okay, don’t let the word “vegan” throw you. Would it help if I changed that to say “Paleo”? I think that’s the current food buzzword of the year. Over the last week, I have had 5 different recipe requests for mashed sweet potatoes, vegan mashed potatoes, savory sweet potatoes, potatoes, and paleo sweet potatoes, so I got the feeling that it was time to share this recipe here on my blog. (On a related note: I do take requests. If there’s something you’re dying to know how to cook, let me know and I’ll see what I can come up with.) These Vegan Mashed Sweet Potatoes fit in quite nicely with my simplify entertaining Thanksgiving theme because you can easily make them ahead of time and then just reheat them on Thanksgiving day. You can even make the shallots WAY ahead of time and freeze them until you’re ready to use if you’re so inclined. Doesn’t everyone keep frozen caramelized onions on hand? Is it just me? 

I really love the simplicity of the sweet potato. You hardly ever have to doctor it up or add loads of butter, sour cream or cheese to make it yummy. It’s just sweet and packed with nutrients from the get-go. And it’s not that butter or cheese is bad – I love me some cheese – I just love that I don’t NEED them to enjoy the sweet potato like I do with white potatoes. These Vegan Mashed Sweet Potatoes with Caramelized Shallots play off of the natural, delicious creaminess of the sweet potato with minimal additions. They’re also healthy, super simple and pretty cheap, so I’ve been known to make a meal out of them every once in a while. (Like right now while I write this post.) 

The ingredient that puts these mashed potatoes over the top is definitely the caramelized shallots. Now, if you’ve caramelized onions before, you’re probably about to walk away because you don’t want to spend an hour on some shallots, even if caramelized shallots are the best things ever. Well, don’t worry, I’ve got some tricks up my sleeve for you! Plus, you really only NEED to get them about halfway caramelized to taste great in this dish. I definitely got them about 2/3 of the way there and then decided I needed to pull them out to take my photos before I lost all my daylight. Daylight savings time is not saving me any daylight! So yes, if you notice the not-quite-caramelized shallots in my photos, don’t worry because I took my photos and then put them back in the pan to finish.

How do you like your Thanksgiving mashed potatoes?

Vegan Mashed Sweet Potatoes with Caramelized Shallots

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• Author: Stephanie Powers
• Prep Time: 10
• Cook Time: 25
• Total Time: 35

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Description

A delicious savory and healthy vegan mashed sweet potato recipe.

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Ingredients

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• 2 lbs sweet potatoes, peeled and diced (you can find them already cubed at some grocery stores like Trader Joe’s)
• 2 teaspoons fresh rosemary, finely chopped
• 1 1/2 teaspoons salt, or more to taste
• 1/2 teaspoon black pepper, or more to taste
• 2 medium shallots, thinly sliced
• 4 teaspoon olive oil
• 1 1/2 teaspoons brown sugar
• 1 pinch baking soda

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Instructions

1. Heat oil in a medium skillet over low heat.
2. Add the brown sugar and baking soda to the oil and heat until sugar has melted. (Baking soda helps break down the structure of the shallot and the brown sugar adds to the caramelizing.)
3. Add sliced shallots and continue cooking them over low heat, stirring occasionally, until they’ve caramelized and turned a nice golden brown. About 20-25 minutes.
4. While the shallots cook, add the cubed sweet potatoes to a large pot and cover with water.
5. Bring to a boil. Cook until tender, about 8 minutes, and then drain.
6. Put potatoes in a large bowl and mash with a potato masher or beat with a mixer until smooth.
7. Add salt, pepper, and rosemary and beat until well-blended.
8. Transfer potatoes to a serving bowl and top with caramelized shallots.

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Notes

• This recipe makes about 3 cups of mashed sweet potatoes. It doubles really well. Caramelized shallots can be made a few days ahead and refrigerated or frozen until needed.
• Gluten-Free: These are gluten free. 🙂
• Vegan/Vegetarian: These are vegan.
• Paleo: These are paleo if you leave out the brown sugar. (Or decide you don’t care about just a teaspoon of it.)

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Nutrition

• Serving Size: 4