Fluffy Mashed Sweet Potatoes and Carrots

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Bowl of healthy Mashed Sweet Potatoes and Carrots made with turmeric and garlic

Most of my friends can attest that if I know them long enough, chances are I borrow recipe inspiration from them. This was no exception with a new friend who texted me a photo of some mashed carrots with turmeric and ghee she’d made and told me I had to try them.

So I did what any good friend would do. I invited her over and made her cook them for me. And sure enough, I was hooked.

I’ve since (with permission) reworked the recipe to make it more my style. And I must say, this sweet potato carrot mash has become a new favorite side around our house. Let us show you how easy it is to make!

Carrots, sweet potatoes, ginger, garlic, turmeric, vegan butter, and sea salt for making Vegan Mashed Sweet Potatoes and Carrots

This recipe is easy to make, requiring just 30 minutes and 7 ingredients.

How to Make Mashed Sweet Potatoes

Making mashed sweet potatoes can be a little trickier than regular mashed potatoes because the texture is both tenderer than white/yellow potatoes, and they can also be a bit more stringy when mashing.

For this reason, sweet potatoes typically require slightly less time to boil and can benefit from being blended in a food processor vs. just mashing by hand.

Pouring water over a pan of carrots and sweet potatoes for making our Mashed Sweet Potatoes recipe

How Long to Boil Sweet Potatoes for Mashed Potatoes

Sweet potatoes are ready for mashing when you pierce several pieces with a knife and the potatoes easily slide off — depending on the size of the potatoes and the cooking pot, roughly 12-20 minutes.

When in doubt, overcook. No one likes having to chew their mashed potatoes.

Using a potato masher to mash sweet potatoes and carrots with vegan butter and minced garlic

What to Do with Leftover Mashed Sweet Potatoes

There are many delicious uses for leftover mashed sweet potatoes!

Food processor filled with our Mashed Sweet Potatoes and Carrots recipe

We hope you LOVE this mash! It’s:

  • Creamy
  • Salty-sweet
  • Vibrant orange
  • Packed with vitamins & nutrients
  • Comforting
  • & Super delicious

This would make the perfect side for your holiday table and beyond! Top with more dairy-free butter and fresh herbs or minced garlic for even more kick

More Sweet Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of Savory Mashed Sweet Potatoes and Carrots made with garlic and turmeric

Fluffy Mashed Sweet Potatoes and Carrots

Incredibly vibrant mashed sweet potatoes and carrots whipped with turmeric, ginger, fresh garlic, and dairy-free butter. The ultimate salty-sweet side!
Author Minimalist Baker
Print
Bowl of Fluffy Mashed Sweet Potatoes and Carrots with slices of vegan butter
4.89 from 17 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 (1/2-cup servings)
Course Side Dish
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

POTATOES & CARROTS

  • 2 medium sweet potatoes, peeled and chopped into large bite-sized pieces
  • 4 medium carrots, peeled and chopped into large bite-sized pieces
  • Water

THE REST

  • 2-3 Tbsp dairy-free butter (we prefer Miyoko's or Earth Balance // if not vegan, sub organic dairy butter)
  • 2 cloves garlic, minced
  • 1/4 tsp ground ginger
  • 1/2 tsp ground turmeric
  • Sea salt to taste

FOR SERVING optional

  • Additional butter of choice
  • Fresh parsley
  • Salt and pepper

Instructions

  • Rinse, peel, and chop potatoes and carrots into large bite-sized pieces (see photo) and add to a large pot or Dutch oven. Cover with water by about 1 inch to ensure they’re submerged.
  • Bring water to a boil over high heat. Once boiling, slightly reduce heat to medium-high and continue cooking at a slightly less rapid boil for about 10-15 minutes, or until the potatoes and carrots are very tender (they should easily fall off a knife when pierced).
  • Drain carrots and potatoes and add back to the pot (or to a food processor or blender for a whipped purée effect). Add butter of choice, minced garlic, ginger, turmeric, and sea salt to taste. Mash (or purée) until smooth. We found a food processor to give the creamiest texture, but mashing works fine, too (it just leaves a bit more texture).
  • Add more butter (or a bit of water) as needed to get creamy and smooth. Taste and adjust flavor as needed, adding more butter for creaminess, spices to taste, or sea salt to taste.
  • Serve hot. Garnish with additional butter of choice, fresh parsley, and salt and pepper (all optional). Store cooled leftovers in the refrigerator up to 4-5 days.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of Miyoko’s vegan butter, with 1/4 tsp sea salt, and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 half-cup servings Calories: 65 Carbohydrates: 9.9 g Protein: 0.9 g Fat: 2.6 g Saturated Fat: 2 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 128 mg Potassium: 215 mg Fiber: 1.9 g Sugar: 2.8 g Vitamin A: 9706 IU Vitamin C: 2.8 mg Calcium: 21.7 mg Iron: 0.42 mg

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My Rating:




  1. lynn says

    i used purple sweet potatoes instead, followed everything in the recipe but i didn’t like the garlic and ginger taste in it 😭😭 i would do it again without ginger and garlic !! I dipped it with my steamed buns too

  2. Ryna says

    Amazing! It’s so addictive! Doubled the garlic and it was still good, but I’ll definitely try the original recipe next time! Delicious with poached eggs and spinach topped with roasted coconut flakes and togarashi (Recipe found on Bonjon Gourmet). Thank you for another great yet simple and tasty recipe :)

  3. Giselle says

    PERFECT recipe. Had extra carrots and sweet potatoes in the fridge and this was truly delicious!! Paired with some chicken and spinach. Will now be my go-to to get my veggies in. (I used Kerrygold Unsalted butter since I did not Have vegan butter)

  4. Janice says

    This recipe was so good and simple. I never imagined this combo but am loving it. I can see other options for spices too. Very versatile!! I am realizing if I see your “name” on a recipe it’s probably a keeper. Thanks so much!! Keep doing what you’re doing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks for your kind words and lovely review, Janice! We’re so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Mali says

    I made this for breakfast today, and it was a pleasant surprise. I didn’t think I would have enjoyed it as much as I did. I did make some changes as I wanted this to be sweet as opposed to savory/spicy. I used the sweetness of my vanilla protein powder (which also added protein (NO KIDDING?!)), and added some chia seeds, hemp seeds and an unhealthy amount of pecans and maple syrup.

    I realize it’s quite different from the recipe, but I didn’t change the base too much. I don’t necessarily like eating carrots, but adding them with sweet potatoes was perfect. You can still taste them, but it’s not overpowering.

    Will absolutely make this dish again, and again!

  6. Mali says

    Even though I’m an omnivore, Minimalist Baker and Cookie and Kate have become my favorite websites, and have both helped me greatly in reducing my meat consumption.

    I have some leftover sweet potato and carrots, and I’m a bit ashamed that I needed to visit your blog to come up with a recipe. Can’t wait to try this out tomorrow for breakfast!

    I do have a question though. Am I right to say that once you’re done boiling, you can transfer to a food processor as opposed to adding them back to the pot and mash them first?

    Thank you for sharing this easy recipe! If I want to add some protein, what would you recommend?!

  7. Tiff says

    How many recipes of yours am I going to devour by myself immediately 😂😩 luckily this one is TRULY guilt free. I’m shocked how insanely easy this was and that it worked so well? I would have thought it would need more butter and milk but it needed nothing! I used maybe 1.5 tbsp vegan butter and no other liquid! I did boil them a while but the addition of ginger and turmeric is just brilliant. Love love love! Maybe next time a hint of cinnamon

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha =) We’re SO glad you are enjoying our recipes, Tiff! Thanks so much for the lovely review!

  8. Trainer AJ Jordan says

    Very flavorful and a nice switch up from just mashed potatoes! I didn’t change anything in the recipe and loved it! It’s my first time using tumeric too! It compliments the vegetables. Thank you!

  9. Kathy says

    LOVE this recipe. Delicious, fast and easy. I make it once a week. Thank you for all your wonderful recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Kathy! We’re so glad you enjoy it!

  10. Lisa says

    So are the 1/2 t turmeric and 1/4 t garlic measurements for fresh or dried ground ingredients? Thank you, looking to try for dinner!

  11. Shane says

    Wish I could give this more stars. Had to add some veggie broth to make life easier for my little food processor, but other than that I followed the recipe exactly. They came out smooth and delicious. The garlic, ginger and turmeric combination was perfect. Another great recipe. Thank your friend for the inspiration, and as always, thanks for sharing!

  12. Becky says

    I made this for the holidays and it was enjoyed by vegans and omnivores. Whipping it in the food processor made it incredibly smooth and fluffy. The one thing I would love to see in this and other recipes is rough weight measurements for vegetables because I’m stuck with guessing if my sweet potatoes and carrots should be classified as medium, large, or small.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becky, Weight measurements shouldn’t make a big difference in this recipe, but we’ll keep that in mind. Thanks for the feedback!

  13. Margaret Debenport says

    I boiled the veggies with rosemary in the water and then mashed them without turmeric but everything else! So good like this too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and rosemary tip, Margaret. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Kathy says

    This was an incredibly tasty recipe. I also added a can of pumpkin puree to this, and used the same seasoning as per the recipe. A great healthy side option! Would most definitely make this again!

  15. Lisa says

    This was a hit at a dinner party I had last night.
    It’s simple and healthy, but it’s also special enough to serve for company. Next time I will cut the carrots smaller than the potatoes since the carrots took longer to cook.

  16. Perrin says

    This is simply perfect. You don’t have to alter a thing. I couldn’t stop eating it. I put it into the blender and the texture was smooth and glorious on the palate. I wouldn’t skip the blender/food processor step in my opinion. Thanks for a great recipe!!

  17. Deborah says

    I just finished watching your review on the Canon 70-200mm telephoto lens. Did you take the stack of pancakes picture with that lens? Gorgeous.

  18. Sara says

    Would oil work instead of butter? I can only have garlic when it’s in oil, so I wasn’t sure if I could swap the butter for oil or if I should just omit the garlic and keep the (dairy free) butter. Thanks! I love your recipes

  19. Ellie Kennard says

    What would those on low fat diets (not wanting to used processed foods like vegan butters, oils etc) substitute? Would love to try it….