Thursday, December 9, 2010

An Allergen-Free Holiday - Dairy-Free Sweet Potatoes

In my family we split down the middle when it comes to potatoes. My husband and oldest son prefer mashed potatoes, while my food-allergic son and I prefer sweet potatoes. So what do I do? I make both!

Today I’m sharing my recipe for Dairy-free Sweet Potatoes. You can find my recipe for Dairy-Free Holiday Mashed Potatoes in The Allergen-Free Holiday Cookbook  and at the Living Harvest blog.

Dairy-Free Sweet Potatoes


8-10 medium-large sweet potatoes (approx 5 lbs.)
1 tsp plus ½ tsp salt
1/4 cup maple syrup
6 tbsp Earth Balance soy-free buttery spread


1. Wash and peel the sweet potatoes. Chop into cubes.
2. Place potatoes in a large saucepan or stockpot, and cover with water. Add an additional inch of water. Add 1 tsp salt.
3. Boil on medium-high heat until a fork inserted through the sweet potatoes causes them to crumble (approx. 20 minutes).
4. Drain water from potatoes and transfer to a large mixing bowl.
5. Add remaining salt, maple syrup, and buttery spread.
6. Use a potato masher to combine the ingredients.
7. Serve immediately.

Makes 10-12 servings


Sweet potatoes are great if they are left a little bit chunky.
Add additional Earth Balance if desired.
Potatoes can be made ahead of time. Warm in the oven at 350 degrees for 30 minutes before serving.

The Allergen-Free Holiday Cookbook is available at Smashwords. Download it for free with coupon code “AA48Y”.

1 comment:

Jean at The Delightful Repast said...

Colette, this sounds perfect! I always want both mashed potatoes AND sweet potatoes. There's never been any "either-or" with me about potatoes!