mashed sweet potatoes without dairy
Hi -- every recipe I'm finding for mashed sweet potatoes includes lots of dairy -- butter and/or cream and/or sour cream. Is there anything I can add to them to make them taste good that's not dairy? And should I roast or boil them first? Thanks!
+1 for baking/roasting as it keeps the flesh fluffier, intensifies the flavor, and encourages delicious caramelization.
as for what to add, that depends on what tastes "good" to you:
- as berkleybabe said, some people use olive oil. other non-dairy fats that would work well are Earth Balance and coconut oil.
- if your aim is to avoid dairy *and* lower the calorie count, use almond, hazelnut, cashew or soy milk.
Mimiccreme (nut-based) is an excellent dairy cream substitute and Tofutti's Sour Supreme substitutes well for dairy sour cream.
A good chicken broth will work nicely and give a buttery richness. I have been wanting to try coconut milk for a change, maybe with a bit of garlic and cilantro. I love to roast these in olive oil and sprinkle with balsamic and parm or asiago shreds, but prefer to steam or boil them for mashing. I'm a big fan--had some for lunch today, in fact!
Just stock -- chicken or veg -- works for me. That and a little salt. If you're living large, add a little olive oil as berkleybabe says.