• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Recipes
  • Newsletter
  • About
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegan Side Dishes

    Savory Vegan Mashed Sweet Potatoes

    Updated Sep 16, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

    516 shares
    • Share!
    Jump to Recipe
    image to save on Pinterest
    save recipe on Pinterest
    image to save on Pinterest.
    image to save on Pinterest.

    These vegan mashed sweet potatoes are deliciously savory and sweet and made with herbs, aromatics, and tangy dairy-free yogurt for a healthy side dish perfect for any occasion.

    Gluten-free, WFPB oil-free, with a nut-free option.

    close up of fluffy, creamy sweet potatoes topped with toasted pecans.

    Don't you think sweet potatoes deserve some new opportunities? Especially for Thanksgiving? I mean, love a good maple-sweetened, pecan-topped sweet potato casserole as much as the next person, but I also love trying new things!

    Since sweet potatoes are wonderfully sweet on their own, I decided to add savory notes, mash 'em up, and let the contrasting flavors do their thing.

    Why this Recipe Works

    Tangy plain dairy-free yogurt gives these vegan mashed sweet potatoes irresistible flavor. It actually tricks your brain into thinking there's dairy in there somewhere (of course, there's not).

    The yogurt also adds creaminess without the need for any butter, oil, or milk. I honestly don't think anyone would EVER guess this recipe is oil-free. And thanks to the yogurt, you won't miss the vegan butter at all!

    As mentioned above, another thing we love about this dish is the contrast between the savory onion, garlic, and rosemary and the natural sweetness of the potatoes. The rosemary is subtle, and the saltiness supports the sweetness without overpowering it.

    This is also a great, fuss-free dish to prepare in advance, whether you're cooking for a busy holiday meal or just a quiet dinner at home. You can bake the sweet potatoes the day before, and you'll need less than 30 minutes to finish the dish before serving.

    RELATED: you'll also love the yogurt addition in these Vegan Mashed Potatoes.

    colorful sweet potato mash in a bowl swirled with yogurt and pecans.

    Ingredient Notes

    • sweet potatoes - organic sweet potatoes tend to be much more flavorful than conventional.
    • fresh rosemary - this really is one of the best parts of the dish, so I don't recommend skipping or replacing it!
    • rubbed sage - a classic holiday flavor
    • onion and garlic - I like to use yellow onion in this dish, though white onion and shallots are also great.
    • pecans - look for raw pecans. These are quickly toasted in a pan before sauteing the onion, garlic, and herbs.
    • plain vegan yogurt - this adds a deliciously tangy undertone, complementing the savory notes, and makes the mashed sweet potatoes so creamy. Kite Hill makes an amazing Greek-style plain yogurt. Or try one of my homemade yogurt recipes:
      • cashew yogurt
      • almond yogurt

    See the recipe card below for amounts and full instructions.

    sautéing onion, garlic and herbs to be mixed into the mashed sweet potatoes.

    How to Make Savory Sweet Potatoes

    1. Cook the sweet potatoes: I prefer to bake the sweet potatoes because it enhances their flavor, and that means you don't have to chop them! But you can also peel, chop, and boil the sweet potatoes. Bake in a 400 degree oven for about an hour or until very soft. Next, let them cool for about 20 minutes or until cool enough to handle. 
      TIP: The sweet potatoes can also be cooked a day or two in advance and refrigerated until you're ready to prep the dish.
    2. Peel the cooked sweet potatoes and discard the skins. Place the sweet potatoes in a large bowl. 
    3. Toast the pecans: In a saute pan over medium-low heat, toast the nuts for about 5 minutes or until fragrant. Transfer to a plate to cool, then roughly chop and set aside.
    4. Sauté the veggies: Cook the onion until translucent, then add garlic, vegetable broth, rosemary, sage, and black pepper. Cook for several minutes or until most of the broth has evaporated.
    5. Assemble and serve: Add about ½ cup dairy-free yogurt to the bowl with the sweet potatoes. Mash to incorporate. Add the onion mixture and season with salt. Stir well, taste, and add more yogurt, salt, or pepper, as desired. Transfer the sweet potatoes to a serving bowl, and garnish with a swirl of yogurt and chopped pecans.
    2 photos showing mashing sweet potatoes and adding ingredients.

    What to Serve With Mashed Sweet Potatoes

    If you're serving mashed sweet potatoes during the holiday season, you can't go wrong with any of these vegan main dish recipes:

    • Vegan Turkey Roast
    • Family-Size Seitan Roast
    • Beyond Meat Meatloaf With Shiitake Stuffing
    • WFPB Chickpea Meatloaf With Wild Rice

    Side dishes that go with mashed sweet potatoes:

    • Vegan Cornbread Dressing
    • Cauliflower Gratin
    • Vegan Parmesan Roasted Broccoli
    • Air Fryer Cauliflower Steaks
    • The Best Vegan Mac and Cheese

    Outside of the holiday season, sweet potatoes taste great with:

    • BBQ Soy Curls
    • Vegan Andouille Sausage
    • Smoky Jackfruit Burgers
    • Vegan Ribs
    close up photo of finished sweet potato recipe with pecans and a sprig of rosemary.

    Top Tip

    To save time on the day of your big holiday meal, bake the sweet potatoes a day or two in advance. Refrigerate them with the skins still intact. When you're ready to finish the dish, discard the skins and gently reheat the sweet potatoes in the microwave.

    You might also like:

    • Cajun Mashed Potatoes and Cauliflower
    • Vegan Mushroom Gravy
    • Vegan Sweet Potato Pie (Gluten-Free)
    • Creamy Vegan Mushroom Stew

    I hope you enjoy these flavorful vegan mashed sweet potatoes! If you try the recipe I would love to hear from you. Leave a comment below to let us know!

    creamy sweet potato mash in a bowl with pecans and yogurt

    Savory Vegan Mashed Sweet Potatoes

    Author: Lori Rasmussen, My Quiet Kitchen
    These vegan mashed sweet potatoes are wonderfully savory, with herbs, aromatics, and tangy yogurt. They're a perfect side dish for Thanksgiving and Christmas and so delicious you'll crave them year-round. Gluten-free, WFPB oil-free, with a nut-free option.
    Servings: 6 servings
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time: 15 mins
    Cook Time: 1 hr 15 mins
    Cooling time: 20 mins
    Total Time: 1 hr 30 mins

    Equipment

    • baking sheet
    • large saute pan

    Ingredients 

    • 3 pounds organic sweet potatoes (about 6 small/medium sweet potatoes)
    • ½ cup raw pecans - See Notes re: nut-free.
    • 1 small sweet onion, finely chopped
    • 4 cloves garlic, minced
    • ½ cup vegetable broth
    • 2 teaspoons chopped fresh rosemary
    • scant ½ teaspoon rubbed sage
    • black pepper
    • ½ to ¾ cup plain, unsweetened vegan yogurt plus more for garnish - See Notes.
    • ¾ teaspoon fine sea salt
    Prevent your screen from going dark

    Instructions
     

    Bake the sweet potatoes:

    • Preheat oven to 400 degrees F, and line a baking sheet with foil. Wash and dry the sweet potatoes and prick each one a few times with a fork.
    • Place sweet potatoes on baking sheet and bake for 1 hour, flipping them at the halfway point, or until a knife slides in easily. Let cool for about 20 minutes or until cool enough to handle. Alternatively, sweet potatoes can be baked 1 to 2 days in advance and refrigerated until ready to peel and proceed with the recipe.

    Toast the pecans and saute the veggies:

    • Preheat a saute pan over medium-low heat. Toast pecans in the pan, stirring occasionally, for about 5 minutes or until fragrant. Transfer pecans to a plate to cool, then chop and set aside.
    • Return saute pan to the burner and increase heat to medium. Cook the onion for about 5 minutes or until translucent, stirring occasionally. Add broth and garlic to the pan, and cook 3 to 4 minutes. Add rosemary, sage, and pepper, and cook until most of the broth has evaporated and onions are softened. Remove from heat.

    Assemble the dish:

    • Peel the sweet potatoes, discarding the skins, and place in a large bowl. (If potatoes were made in advance and are still cool, warm them in the microwave or on the stovetop.) Add about ½ cup yogurt to the bowl, and use a potato masher or fork to mash the sweet potatoes. Add onion mixture and salt, and stir to combine. Taste and add more yogurt, salt, and pepper, as desired.
    • Transfer mashed sweet potatoes to a serving dish. Garnish with a swirl of yogurt and chopped pecans.

    Notes

    Sweet Potatoes
    I don't usually specify whether to use organic ingredients or not, but I find the flavor difference between organic and conventional sweet potatoes to be significant. So I thought it's worth mentioning here that organic sweet potatoes will create the best tasting dish.
    Yogurt
    I used homemade soy yogurt in the recipe during testing, but other plain vegan yogurt is fine, too, such as cashew or almond. I prefer the flavor and texture of homemade yogurt (check out this post to learn how to make yogurt at home), but store-bought will also work. Just make sure it's 100% unsweetened and unflavored.
    Nut-Free Option
    Make this recipe nut-free by using soy yogurt and substituting toasted pumpkin seeds for the pecans.
    Storage
    Store leftover sweet potato mash in a covered container in the refrigerator for up to 4 days. To freeze, let cool to room temperature then transfer to a freezer-safe, airtight container.

    Estimated Nutrition (per serving)

    Calories: 268kcalCarbohydrates: 49gProtein: 6gFat: 6gCholesterol: 0mgSodium: 400mgFiber: 9gVitamin A: 43595IUVitamin C: 45mgCalcium: 123mgIron: 2mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Side Dishes

    • Instant Pot Acorn Squash
    • 30-Minute Pasta Fresca
    • BEST Vegan Mac and Cheese
    • Vegan Pineapple Stuffing
    516 shares
    • Share!

    Reader Interactions

    Comments

      Share Feedback Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Karen Lee Perzia

      November 24, 2021 at 7:55 am

      Can these be re-heated with the yogurt in it?

      Reply
      • Lori

        November 24, 2021 at 8:03 am

        Hi Karen, yes re-heating the leftovers is totally fine. Heat does destroy probiotics, but there's no food safety issue. I hope you enjoy!

        Reply

    Primary Sidebar

    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Winter Favorites

    • Creamy Vegan Mushroom Stew
    • Vegan Buffalo Wings
    • EASY Instant Pot Red Lentil Curry
    • Vegan Beyond Meat Chili
    • Green Curry Tofu With Vegetables
    • Vegan Ground Beef (Gluten-Free, WFPB)
    • Vegan Cream of Mushroom Soup
    • Vegan Chicken Broth Powder & Seasoning

    Popular Recipes

    • Vegan Gluten-Free Pie Crust (Easy & Oil Free)
    • Vegan Oat Milk Ice Cream (No Coconut)
    • Tahini Salad Dressing 5 Ways
    • Oil-Free Italian Salad Dressing
    • Healthy Vegan Banana Brownies
    • Easy Vegan Stuffed Mushrooms
    • Healthy Oatmeal Mug Cake
    • Vegan Protein Cookies

    Footer

    ↑ back to top

    About

    About
    Privacy Policy
    Accessibility

    Newsletter

    Sign Up for free recipes by email!

    Contact/Follow

    Facebook
    Pinterest
    Instagram
    Contact Us

    Copyright © 2022 My Quiet Kitchen