Mashed Purple Sweet Potatoes with Smokey Glazed Carrots
Cuisine: Vegan
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
For the potatoes
  • 3 medium purple sweet potatoes
  • 1 tbsp vegan butter (or tahini for a healthier version)
  • unsweetened plant milk of your choice
  • salt, pepper
For the carrots
  • 6-8 carrots
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tsp liquid smoke
  • 1 tsp garlic powder
  • dash of hot sauce
  • salt, pepper
For serving
  • 1 tbsp tahini
  • 1 lemon, juice
  • 1 tsp rose pepper
  1. Peel sweet potatoes and cut them into large pieces. Add a little water to a saucepan and bring to a boil. Place sweet potatoes in steamer basket in the saucepan and cover. Steam for 15-20 minutes or until tender.
  2. Drain potatoes and return to saucepan. Add butter or tahini, and mash with a potato masher. Add enough milk to make it creamy (I used about ½ cup of almond milk). Season with salt and pepper.
  3. Meanwhile whisk together in a small bowl vinegar, maple syrup, soy sauce, water, liquid smoke, garlic powder, hot sauce, salt and pepper.
  4. Peel carrots and add them to a medium skillet with enough water to cover. Cook carrots for about 5 minutes. Drain them and add back to the skillet.
  5. Add the vinegar mixture and cook on medium-high heat, stirring occasionally, until the glaze gets thick and coats the carrots, about 5 minutes.
  6. For the tahini drizzle whisk together tahini and lemon juice.
  7. To serve add a large scoop of mashed sweet potatoes to a plate or bowl, top with carrots, drizzle with tahini and sprinkle with rose pepper. Enjoy!
Recipe by Green Evi at