Creamy Mashed Sweet Potato
600g sweet potatoes
1/4 cup (60ml) almond milk
4 tbsp non-dairy buttery spread
4 tbsp nutritional yeast flakes
1-2 cloves garlic, crushed
1/2 tsp salt
pinch chilli powder
freshly ground black pepper, to taste
Firstly, peel the potatoes and chop them into small cubes. Place a pan onto a medium-high heat, add water about half way and bring it to a boil. Add in the potatoes and cook them for about 10 minutes so, until they are soft.
While the potatoes cook, add the almond milk, dairy-free spread, yeast flakes, garlic, salt, chilli powder and pepper into a large mixing bowl and set aside.
When the potatoes have cooked, remove them from the heat and drain. Then, add the potatoes into the mixing bowl. Using a potato masher, mash all of the ingredients together until the mixture is completely smooth.
Lastly, scoop the finished mashed potato mixture into a bowl, or onto plates to serve.