Mashed Sweet Potato with Cauliflower {Dairy Free}
If you love mashed sweet potatoes, you need to try this lighter version with cauliflower mixed in. It is the perfect side dish!
Servings: 8
Calories: 181kcal
Ingredients
- 1 medium head of cauliflower
- 2 medium sweet potatoes peeled
- 1-2 cloves of garlic
- 1/2 cup coconut milk
- 1/2 cup vegetable broth or filtered water
- 1 tsp sea salt
- black pepper to taste
- 2 tbsp vegan butter or olive oil optional (regular butter or ghee isn’t dairy-free)
Sweet Maple Pecan
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup pecans
- 2 tbsp maple syrup
Savory
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1 tbsp chopped chives Garnish
Instructions
- Wash the cauliflower, remove the core and chop it into small florets. Peel the sweet potatoes and chop them into cubes.
- In a large pot, add sweet potatoes, cauliflower, garlic, coconut milk, vegetable broth, vegan butter (if using), salt, and pepper and bring it to a boil. Put the lid on and let it simmer for 30 minutes or until the sweet potatoes are soft enough to poke through.
- Use an immersion blender or transfer the soup to a high-speed blender and mix until smooth.
Notes
To make a sweet mash
- Toast pecans in a pan on low heat in 1/2 tbsp of coconut oil and dashes of cinnamon until lightly browned and crispy.
- Drizzle maple syrup, cinnamon, and nutmeg on top of the sweet potato cauliflower mash and top with the toasted pecans. Enjoy!
To make a savory mash
- Drizzle olive oil, sprinkle black pepper, and chives on top of the mash. Enjoy!
Nutrition
Serving: 1g | Calories: 181kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 370mg | Fiber: 3g | Sugar: 7g