Here’s a superb recipe that combines white and sweet potatoes, not just for an extra nutritional punch, but the creamy, flavourful combo makes an amazing side dish for a special occassion hot meal, like a tofurky, or ‘steak’ dinner. Guests will be impressed and want seconds, so make lots.
You may be fooled by the creamy deliciousness in this recipe to learn it’s also nutritious.
Sweet potatoes are high in antioxidants, with the highest amount of beta carotene for all root vegetables, and great for the skin, eyes and more. Read more here.
This article points out the difference in nutritional value between white and sweet potatoes. But since you combine them in this recipe, you get all of these values.
Here is a photo of the drained potatoes. You can cook them together as the cooking times are very close.
I’ve tried quite a few vegan parmesans and so far the winner is Earth Island Parmesan. Here is the container.
It’s expensive, like most vegan foods, but worth it. It’s so close to the real thing. Here’s what the actual ‘cheese’ looks like.
Recipe Creamy Vegan Sweet and White Potato Mash
1 large white potato
1 large sweet potato
1/4 cup Cashew milk
2 tbsp. vegan butter
2 tbsp. Nutritional yeast
1/8 cup Veganese Mayo
3 tbsp. vegan parmesan cheese
Fresh cracked pepper and more butter for topping
Turn oven to 375 degrees fahrenheit
Boil both kinds of potatoes in the same pot until soft enough to mash easily. (about 20 minutes) Drain. Add cashew milk and vegan butter to the pot and heat until just about boiling. Mash potatoes with either a regular hand masher or for fluffier potatoes, use a hand mixer, until the mix is well combined. Add the nutritional yeast, Veganese mayo, salt and vegan parmesan cheese and mash again until it’s all combined. Move the mixture to a casserole or oven safe dish and bake 20 to 40 minutes, until very hot and bubbly. Sprinkle with cracked pepper and serve with vegan butter.