Author: These Maple-Tahini Mashed Sweet Potatoes are creamy, buttery (vegan!), and just the right amount of sweet. Maple syrup brings cozy depth, optional tahini adds a nutty richness, and a pinch of cinnamon ties it all together. Perfect for Thanksgiving, holiday dinners, or any "need-a-hug-in-a-bowl" night.
Think of these as the sweet potato fries of the mashed potato world: familiar, cozy, but a serious upgrade. These Maple-Tahini Mashed Sweet Potatoes are creamy, a little sweet, and super easy to whip up with simple, everyday ingredients. No fancy tools, no fussy steps, just comfort food that tastes restaurant-worthy. They're the kind of side everyone reaches for first at the holiday table (especially next to vegan turkey, stuffing, and gravy), but they're just as perfect for weeknight dinners with roasted chickpeas, a crisp green salad, or a hearty lentil loaf. Once you make them, regular mashed potatoes will never hit quite the same.
What Makes These the BEST Mashed Sweet Potatoes
- Ultra creamy, naturally dairy-free: All the comfort, none of the dairy.
- Balanced sweetness: A touch of real maple (2-3 tbsp) lets the sweet potatoes shine.
- Nutty option: Tahini adds lush body and subtle sesame notes-skip it and add more vegan butter if you prefer classic.
- Holiday hero + weeknight win: Make ahead up to 2 days; reheats beautifully.
Ingredients for Maple-Tahini Mashed Sweet Potatoes
- Sweet potatoes: Peel the potatoes and cut them into chunks.
- Vegan butter: You'll need extra butter if you're not using the tahini. Any brand of vegan butter or margarine will work well here, so use your favorite.
- Tahini (optional, but yum): Adds nutty depth and extra creaminess. For oil-free, use 6 tablespoon total tahini and loosen with plant milk.
- Maple syrup: Adds a touch of natural sweetness and cozy maple flavor.
- Cinnamon (optional): Cozy warmth without turning it into dessert.
- Plant-based milk: Like oat or soy; keeps it silky.
How to Make Maple-Tahini Mashed Sweet Potatoes
- Boil the sweet potatoes: Cover the sweet potato chunks with water in a large pot. Add a pinch of salt and bring to a boil, cooking for 15 to 20 minutes, or until tender. Drain and return the potatoes to the pot to dry for a minute or two.
- Add the remaining ingredients: Add the vegan butter, tahini, 2 tablespoons maple syrup, salt, pepper, cinnamon, and ¼ cup plant-based milk to the pot.
- Mash: Use a potato masher or immersion blender to mash or whip the potatoes until they're smooth and creamy. If needed, adjust the consistency by adding more plant milk.
- Adjust the seasonings and serve: Season and add more maple syrup to taste. Scoop into a serving dish, garnish, if desired, and serve hot.
Tips for Perfect Maple-Tahini Mashed Sweet Potatoes
- Dry them out: After draining, let the potatoes sit in the hot pot 1-2 minutes to steam off excess moisture (key for creamy, not watery, mash).
- Mash, then adjust: Start with ¼ cup plant milk, then add more by the splash until plush and spoonable.
- Extra-smooth option: Use a potato ricer, or blend briefly with an immersion blender (don't overblend).
Topping Ideas
After transferring to the serving bowl, keep it simple with a few pats of vegan butter, or dress it up with a drizzle of maple syrup, tahini, and chopped pecans for crunch like I did here.
What to Serve With Mashed Sweet Potatoes
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze maple-tahini mashed sweet potatoes in a freezer bag or airtight container for up to 3 months.
- To reheat: Reheat gently on the stovetop, in the microwave, or in the oven at 300°F for 10 to 15 minutes. If needed, add a splash of plant milk to achieve the right texture.
If you try this vegan mashed sweet potato recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
More Vegan Sweet Potato Recipes
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Maple-Tahini Mashed Sweet Potatoes (Vegan & Creamy)
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Ingredients
- 3 lbs sweet potatoes, peeled and cut into large chunks
- 3 tablespoons vegan butter, (plus 3 extra tablespoons if omitting tahini)
- 3 tablespoons tahini, (optional, for nutty depth)
- 2 - 3 tablespoons maple syrup, to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon ground cinnamon, (optional)
- ¼ - ½ cup plant-based milk, (such as oat or soy)
Instructions
- Boil the sweet potatoes: Place sweet potato chunks in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then cook for 15-20 minutes, or until very tender when pierced with a fork.
- Drain and dry: Drain well, then return the potatoes to the hot pot. Let them sit for 1-2 minutes to steam off excess moisture.
- Mash: Add vegan butter, tahini (if using), 2 tablespoons maple syrup, salt, pepper, cinnamon (if using), and ¼ cup plant-based milk. Mash until smooth and creamy. Add more milk, a splash at a time, until your desired consistency is reached. For an extra-smooth texture, use a potato ricer or immersion blender.
- Taste and adjust: Add more salt, pepper, or an extra tablespoon of maple syrup to taste.
- Serve: Transfer to a serving bowl. Garnish with an extra drizzle of maple syrup or tahini, chopped pecans, or a few pats of vegan butter, if desired. Serve hot.
Gina P says
I just made this as a side dish for dinner tonight, and it was so easy and yummy. The tahini really adds an interesting flavor and tones down some of the natural sweetness of the potatoes. I’ll definitely be making this again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Gina! Happy you’ll be making it again! 🧡
Melinda says
So simple and so easy! Tahini is the secret ingredient
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you love it Melinda!