Place the sweet potatoes cut-side down on a lined baking tray and bake for about 30 minutes at 200°C (400°) or until fork-soft. See more about baked sweet potatoes here.
2 medium sweet potatoes
Once the potatoes are cooked, carefully remove the peel - you may need to let them cool first - and add to a mixing bowl or heat-safe blender with the milk, olive oil, and salt.
50 ml non-dairy milk, 1 tablespoon olive oil, ½ teaspoon sea salt
Mix or mash until very smooth, then taste and add any additional seasoning if necessary. To jazz things up, try mixing in some cream cheese or cinnamon and top with toasted walnuts or other nuts.
If the sweet potato mash is cold, gently reheat in a covered saucepan until warmed through again and serve hot.
Notes
Your mash may be slightly softer or more dense than pictured, depending on the level of liquid in the sweet potato. Adjust the amount of added milk as needed to account for this.Heat the milk before adding if you want to serve immediately without reheating (only if you're comfortable peeling very hot potatoes).