Tropical Root Veggie Mash

A creamy, colorful mash loaded with tropical root vegetables, smooth plant butter, and island-style flavor from sofrito. Perfect as a cozy side dish with a bright pop of cilantro and green onion on top.

Yield: 4-6 servings
Prep Time: 30 minutez
Cook Time: 10 minutes
Special Equipment: Large Stock pot

Ingredients

• 10 whole baby potatoes (mixed colors preferred)

• 2 Russet potatoes, quartered

• 1 orange sweet potato, peeled and halved

• 1 white sweet potato, peeled and halved

• 1 carrot, peeled and trimmed

• yautía, peeled and cut into chunks

• 1 breadfruit, peeled and cut into medium wedges

• 1 tablespoon sofrito & adobo seasoning

• ¾ stick vegan butter, divided

• Creamy oat or almond milk (as needed)

• Fresh cilantro & green onions for garnish

Directions

1. Add all the vegetables to a large stockpot, season with sofrito & adobo, add 2 tablespoons vegan butter, and toss to coat.

2. Add just enough water to cover, cover the pot, and cook on medium heat until everything is very tender (about 30 minutes).

3. Drain well, let cool 10 minutes, transfer to a large bowl, add remaining vegan butter, and season with garlic powder, sea salt, and more sofrito or adobo if needed.

4. Mash everything together, slowly adding plant milk until thick, creamy, and smooth. Top with cilantro and green onions and serve.