Sweet Potato Mash & Creamy Mushroom Gravy

Potatoes are the most important part of any holiday feast in my opinion. But I already have a classic mashed potato recipe and figured it was time to change it up. Sweet potatoes make for a very different type of mash but with this mushroom gravy, it is the perfect savory side for your next holiday meal.

Ingredients:

Mash

• 2 lbs sweet potatoes/yams, peeled

• 1/2-1 cup nondairy milk

• 1/4 cup nondairy butter

• 1 tsp salt

Mushroom Gravy

• 5 cloves garlic

• 2 tbsp nondairy butter or olive oil

• 2 tsp poultry seasoning

• 1/4 tsp black pepper

• 2 cups mushrooms, finely chopped

• 3 tsp liquid aminos (or soy sauce)

• 1 cup nondairy milk

Directions:

1. Bring a large pot of water to boil while to start chopping your potatoes

2. Chop the potatoes into equal-sized cubes and add into the water

3. Let boil for 15-20 minutes or until very fork tender

4. Once cooked through, drain the water and return the cooked potatoes to the pot

5. Add in your milk, butter, and salt and mash until smooth and creamy. Start with less milk and add as needed until you get the consistency you like

6. Get started on the gravy by sauteing the butter and garlic in a saucepan

7. Once the garlic is fragrant, add the seasonings and toast for 2-3 minutes, stirring occasionally

8. Add in your finely chopped mushrooms and coat in the seasoned butter mixture

9. Cover and let simmer for 10-15 minutes

10. Once the mushrooms are very soft, place the sauteed mushrooms in a blender, food processor, or tall cup for an immersion blender

11. Add the milk in increments so it does not split as it blends. Should be a gravy consistency with tons of flavor!

12. Serve and store leftovers in airtight containers :)

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