Although I'm a die-hard mashed potato fan, I wanted to try a variation for the holiday menu. I made an impromptu stop at Provigo over the weekend and wanted to try their new fermented yogurt made from coconut. It's so the perfect match with sweet potatoes and roasted garlic! It's magic!
For a big feast, don't hesitate to double or triple the recipe. It makes 3 large portions or 6 small.
1 large garlic bulb
1 tablespoon of olive oil
2L peeled sweet potatoes, cubed (about 3 large potatoes)
1/4 cup of vegan margarine
1/2 cup cultured coconut milk yogurt
1/4 cup unsweetened soy milk
1/4 teaspoon smoked paprika
1/4 teaspoon of salt, or more to taste
Pepper to taste
Fresh chives for garnish
Preheat the oven to 400F.
Cut the top of the head of garlic, drizzle with olive oil, wrap in foil and bake for 1 hour.
Once the garlic is cooked, let cool and start preparing the sweet potatoes.
Steam the cubed sweet potatoes until they are very tender and easily crushed with a fork, about 15 minutes.
Transfer to a pot or a bowl and coarsely mash with a potato masher. Squeeze the roasted garlic bulb to release all the cloves and add to the potatoes. Add the rest of the ingredients and mash until you obtain a creamy puree.
Garnish with chopped fresh chives if desired and serve.