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Spicy Mashed Sweet Potatoes

These Spicy Mashed Sweet Potatoes are the perfect cozy fall side dish! This easy, healthy recipe is vegan and gluten-free.

Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes


For the Roasting

  • 6 Cups Chopped Sweet Potatoes about 4-5 potatoes
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Paprika
  • 1 Tsp Black Pepper
  • Pinch Cayenne

For the Mashing

  • 2 Tbs Extra Virgin Olive Oil
  • 1/2 Tsp Salt or more to taste


  1. Preheat your oven to 425 degrees F.

  2. Peel and cube your sweet potatoes. The final yield should be about 6 cups (but if you have a little over or under, that's fine).

  3. Toss the sweet potato cubes with the olive oil, salt, paprika, black pepper, and cayenne.

  4. On a baking sheet lined with parchment paper, roast sweet potatoes in the oven for 25-30 minutes, or until tender when pierced with a fork.

  5. Once sweet potatoes are out of the oven, let them cool slightly.

  6. In a mixing bowl, add in the roasted sweet potatoes, plus an additional 2 Tbs of olive oil and an extra 1/2 tsp of salt. Using a hand masher, mash the sweet potatoes until they are the consistency of your liking (I like mine a little chunky!). Taste, and adjust salt levels if desired.

  7. Serve with fresh-cracked black pepper, if you like.

  8. Enjoy!

Recipe Notes

For a vegetarian spin on this recipe, add 2 Tbs of melted butter at the end instead of the olive oil, and stir in about 1/4 cup fresh-grated vegetarian parmesan cheese.