Rosemary Sweet Potato Mash


Some of the simplest recipes are the best recipes. When I adopted a plant based lifestyle, I read that having sweet potatoes are better than having white potatoes. It seems to be as much of a debate as white rice vs brown rice. But I’m not going to get into that right now either. Honestly, I used to only eat sweet potatoes around the holiday’s (November and December). Can you relate? I started vegetarianism in the summer time so I felt strange going to the super market buying sweet potatoes in July. But hello! They are so good! There are so many more ways to make sweet potatoes other than adding cinnamon and sugar to them. I hope you enjoy this version of sweet potatoes! Pair well with my Tempeh Steak recipe!



  • 3 large sweet potatoes, peeled and chopped
  • ½ tsp Garlic powder
  • 1 tsp rosemary
  • 1 tsp olive oil
  • 2 tbsp mylk
  • 1 tbsp dried parsley
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  1. Bring a pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes then drain.
  2. In a bowl, large enough for the potatoes, add the remaining ingredients and mash until smoothie with some texture. Season with salt and pepper to taste.


Watch the video here:

Rosemary Mash_Thumbnail

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