Healthy Sides: The Best Vegan Mashed Sweet Potato

November 11, 2015
Sweet potato is one of my very favorite vegetables. My quick go-to easy vegan lunch is a simple baked sweet potato. I pop a potato in the oven for about 45 minutes and I have a satisfying and nutritious meal. I can easily bring a baked sweet potato with me on a road trip, since it comes in its own packaging! Sweet potatoes balance the Vata and Pitta dosha in Ayurveda. Their sweet taste nourishes and soothes the body and mind while providing a sense of grounding. Nutritionally, sweet potatoes are packed full of Vitamin A, Vitamin C, Calcium, Iron, Vitamin B-6, Magnesium, and about 1 cup offers 2.1 grams of protein. This recipe combines the magnificent sweet potato with pineapple. At first this pairing may seem strange, but trust me, it is heavenly. I have tried it with both fresh pineapple and canned. The canned pineapple provides a sweeter taste. Fresh pineapple adds immune building properties, with the enzyme Bromelain, added Vitamin C, Calcium, Iron, Vitamin A, Vitamin B-6, Magnesium, and protein. This recipe is incredibly easy and will make the best vegan mashed sweet potato dish on your holiday table.
Healthy Sides: Best Vegan Mashed Sweet Potato

Healthy Sides: The Best Vegan Mashed Sweet Potato

Recipe Type: Allergen Free Appetizers
utensils YIELDS About 6 Cups
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  • 2 Medium, peeled and cubed Sweet Potatoes
  • 1 32 oz can or 1 medium fresh Pineapple, peeled, cored, and cubed
  • 1 tsp or to taste Cinnamon
  • Optional- to taste Salt
  • 2 Quarts Water
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1. Peel and slice sweet potatoes. 2. Bring 2 Quarts of water to boil. Add Sweet potatoes and simmer for about 20 minutes, or until just tender when pierced with a knife. 3. Optional-If using fresh pineapple, you may want to add the pineapple to the last five minutes of boil time. 4. Strain out the boil water, and the can water if using canned pineapple. 5. Mash together potatoes, pineapple, and cinnamon. If using fresh pineapple, you may choose to sweeten the dish with 1 Tbs of Maple Syrup. You do not need to sweeten if using canned pineapple. 6. As my daughter Ellessia says, Serve and Enjoy your "Mashterpeice". Thanks to Karen Lyons for sharing this amazing dish at a recent Yoga Teacher Training event!
Also by Angie: Sugar-Free Ayurvedic Granola Recipe
3 Part Energy Boosting Meal Plan + Raw Berry "Cheese"cake Recipe
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___ Photo: Angie Follensbee-Hall

Angie Follensbee-Hall
Angie is an artist, creativity mentor, and yoga teacher. She was born on the captivating island of Sicily at the base of Mt. Etna, and grew up running around in the quiet mountains of New Hampshire and Vermont. Angie loves world cultures and has traveled across the US, Europe, and India. Her free-spirited childhood on two continents, cultural inspirations, and love of the natural world are primary influences in her art-making and creative living. Angie's studies include a Bachelor of Fine Arts degree and a Master of Arts degree in Education and Creative Practice from Goddard College. She is an Experienced Registered Yoga Teacher at the 500 hour level, teaching for over 14 years, a Reiki Master Teacher, a Certified Traditional Herbalist, an Ayurvedic Lifestyle Practitioner, and an Attunement Energy practitioner. She has led over 5,000 hours of professional classes and workshops. Learn more about Angie and her offerings at her website:


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