Most people who know me know I’m a late person. Not for work or to teach, but for life in general, I’m late to the game. I was born over three weeks late, so I can truly say that I’ve been this way my entire life. And that’s why, halfway through the morning on this day of gratitude, I’m a) late posting this recipe, and 2) sharing a recipe that was designed for procrastinators! This dish can literally go from pantry to table in about fifteen minutes (it took longer to photograph the dish than it did to make it!), and uses just a handful of simple ingredients that somehow create an unexpectedly stellar flavor. Also, it’s so pretty!

It’s traditional only in that sweet potatoes usually show up on a Thanksgiving Day dinner table, but I leave the brown sugar and marshmallow crust for those who yearn for that sort of grandmotherly nostalgia and give a subtle nod to their savory side. Outside of just popping a whole sweet potato in the oven and roasting the hell out of it (a common method of cooking for me, it seems), this is probably my favorite way to enjoy them. If you try it, let us know what you think in the comments. And if you have a variation that you love, please share!

savory vegan mashed sweet potatoes
serves 4-6

2 lbs sweet potatoes, peeled and cubed
1/4 cup unsweetened, plain non-dairy milk
1/4 tsp lemon juice
2 Tbs vegan butter (I like Miyokos brand)
1 Tbs dried or fresh rosemary
1/2 Tbs fresh chives, chopped
1 tsp sea salt, divided, plus more to taste
fresh ground black pepper to taste

1) In a large pot, cover the cubed sweet potatoes with water and add 1/2 tsp of sea salt. Boil uncovered for approximately 9-13 minutes, or until fork tender.

2) While the potatoes are boiling, combine the non-dairy milk and lemon juice, and set aside.
3) Once the potatoes are fully cooked, drain, and add the non-dairy milk mixture, rosemary, chives, remaining half teaspoon of sea salt, and fresh ground black pepper. Mash until you reach your desired texture.
4) Taste and adjust for seasoning. Enjoy!

note: I recommend that you mash by hand, rather than using a hand mixer of food processor. Overmixing potatoes, releases too much starch and makes them gummy. Nobody wants a gummy potato!

savory vegan mashed sweet potatoes
serves 4-6

2 lbs sweet potatoes, peeled and cubed
1/4 cup unsweetened, plain non-dairy milk
1/4 tsp lemon juice
2 Tbs vegan butter (I like Miyokos brand)
1 Tbs dried or fresh rosemary
1/2 Tbs fresh chives, chopped
1 tsp sea salt, divided, plus more to taste
fresh ground black pepper to taste

1) In a large pot, cover the cubed sweet potatoes with water and add 1/2 tsp of sea salt. Boil uncovered for approximately 9-13 minutes, or until fork tender.
2) While the potatoes are boiling, combine the non-dairy milk and lemon juice, and set aside.
3) Once the potatoes are fully cooked, drain, and add the non-dairy milk mixture, rosemary, chives, remaining half teaspoon of sea salt, and fresh ground black pepper. Mash until you reach your desired texture.
4) Taste and adjust for seasoning. Enjoy!

note: I recommend that you mash by hand, rather than using a hand mixer of food processor. Overmixing potatoes, releases too much starch and makes them gummy. Nobody wants a gummy potato!