• Peel the sweet potatoes and cut them into 1-inch cubes - see my pictures above for visual help on how to easily cut sweet potatoes into cubes.
• Place the cubes of sweet potatoes into a saucepan, cover with cold water, cover pan with a lid and bring to a boil.
• When the water boil, reduce to medium heat and boil the sweet potatoes for 15-20 minutes or until fork-tender.
• Drain and steam out for 10 minutes in a colander above the sink.
• Return the warm, cooked sweet potato cubes to the saucepan large pot.
• Use a potato masher, fork, or immersion blender to mash the sweet potatoes. The more you mash it, the fewer chunks of vegetables you get. Mash as long as you want to reach your favorite mash texture.
• Return the pot to low heat, and using a wooden spoon, stir the remaining ingredients into the mashed sweet potatoes: vegan butter, almond milk, crushed garlic, salt, pepper, nutritional yeast, and some optional ingredients like ground cinnamon if desired.
• Stir until the ingredients are well combined and the mash is smooth and warm. You can cook the mash for 2-5 minutes until warm enough to serve. If too thick, add more almond milk.
• Serve warm with a drizzle of olive oil, fresh chopped herbs, and extra vegan butter cubes.

Storage

• Store in an airtight container in the fridge for up to 3 days, or freeze the container for up to 3 months. Thaw the day before in the fridge and rewarm in a saucepan over medium heat.