Mashed Gluten Free Sweet Potato Recipe

This gluten free sweet potato recipe was made from an error. My husband went grocery shopping. Big mistake! Huge! I asked him to pick up some sweet potatoes for my mashed sweet potato recipe and neglected to tell him I wanted the red ones. He came back with yellow sweet potatoes, a cross between a regular potato and red sweet potatoes or yams. The yellow ones are not as sweet and I could not use them in the recipe I had in mind. I had to find a use for them. Oh well, yet another challenge for a new recipe, gluten-free, of course!

You can mash sweet potatoes, fry them, make au gratin potatoes or any other regular potato recipe of your choosing, though it will be just a tad sweet. You can follow any yam recipe, as well. I elected to mash them but to dress them up a  bit. I hope you like this recipe. I served it with a nice beef roast.

Mashed Gluten Free Sweet Potato Recipe

Yield: Serves 3-4

Mashed Gluten Free Sweet Potato Recipe

Yellow sweet potatoes make wonderful mashed potatoes when seasoned correctly, and they're lower in carbs than regular potatoes. May be made dairy-free.


  • 2 pounds yellow or red sweet potatoes
  • Water, for boiling
  • 1/2+ cup yellow onion, chopped finely
  • Extra virgin olive oiling, for sauteing
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon nutmeg
  • 3/4 cup cheddar cheese, shredded, loosely packed (or Follow Your Heart or Daiya Vegan Cheese) (optional)
  • 4 Tablespoons butter (or your favorite spread)
  • 2 tablespoons milk (or dairy-free substitute)
  • White pepper (black will work too), to taste
  • Fine sea salt, to taste (if not using cheese)


  1. Cut ends off sweet potatoes; peel; and cut into 1" cubes (as evenly as possible).
  2. Add potatoes and enough water to cover them; bring to a boil; low to simmer and cook until tender, about 40 minutes.
  3. While the potatoes are cooking, saute onion in a pre-oiled, preheated skillet until translucent; add garlic powder and nutmeg on top of onions; stir and saute for another 30 - 60 seconds; set aside.
  4. Add cooked potatoes to food processor; add cheese (if using), butter, milk, onion, and pepper on top. Pulse until creamy and no remaining chunks are left. Taste; add salt and more pepper, if needed.


Allergens will vary depending upon the cheese and milk you use. Many vegan cheese contain soy; some spreads contain corn, etc.

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