In this recipe, the flavors of roasted Brussels sprouts and maple pecans pair perfectly with creamy mashed sweet potato. This dish is warm, comforting, and earthy, yet so simple to make. The taste of each component on its own is delicious enough, but when combined, it becomes something special.

Sweet Potato Mash With Maple-Pecans and Brussels Sprouts [Vegan]

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For the Creamy Sweet Potato:

  • 2 big sweet potatoes, peeled and roughly chopped
  • 1 red onion, minced
  • 3 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 2 generous tablespoon vegan butter
  • 1/2 teaspoon sea salt
  • A pinch of pepper and nutmeg

For the Roasted Maple Pecans and Brussels Sprouts:

  • 1 pound Brussels sprouts, cleaned and halved
  • 1/3 cup pecan nuts
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sea salt
  • Sea salt and pepper, for garnish


  1. Preheat oven to 420°F.
  2. In a large pot bring water to a boil, then add the roughly chopped sweet potato and cook until soft, about 15 minutes.
  3. Spread Brussels sprouts and pecans on a lined baking sheet. In a small bowl, mix olive oil, maple syrup, and sea salt and drizzle over Brussels sprouts and pecans and mix through. Roast for 10 minutes in the upper third of the oven, stir, then roast for 10 more minutes, or until slightly charred.
  4. While the Brussels sprouts roast and the sweet potato cooks, heat up some olive oil in a small pot and sauté the onions and garlic until tender. Then melt the two generous tablespoons of butter in the same pot and set aside.
  5. Drain the sweet potato and transfer to a blender and add the onions and garlic, the butter, and the seasoning, and mix until creamy. Of course you can do this also with an immersion blender, or you could just mash them (they won’t be as creamy, though).
  6. Spread the creamy sweet potato on plates and top with the pecans and brussels sprouts. Sprinkle with sea salt and freshly ground pepper.


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