Fresh herbs, to serve (earthy herbs e.g. thyme, rosemary, sage and parsley)
Fill a medium size pot with water and bring to a boil. Carefully add the sweet potato cubes, garlic cloves and a pinch of salt, return to a boil, and then reduce to a simmer. Cook sweet potatoes until tender, or until a fork can be inserted into the sweet potato easily.
Drain the sweet potatoes and garlic into a colander to remove the water, then transfer the ingredients back to the pot.
While the sweet potatoes are hot, add oat milk creamer/full-fat plant milk, vegan butter, and a pinch of salt and pepper to the pot. Using a potato masher or hand mixer, combine the ingredients together until they are smooth and creamy. If desired, add a little more plant-based creamer/milk.
Scoop sweet potato mash into a serving bowl and top with fresh herbs. Serve while warm.
*Almond or cashew milk would also work nicely. Avoid coconut milk and sweetened plant-milks for this recipe.