Deliciously savory and sweet, these vegan mashed sweet potatoes are made with herbs, aromatics, and tangy yogurt for a healthy side dish perfect for any occasion.
Gluten-free, WFPB oil-free, with a nut-free option.
I feel like sweet potatoes deserve some new opportunities during fall and winter holiday meals. I love a good maple-sweetened, crunchy pecan-topped sweet potato casserole as much as the next person, but I also love trying new things!
The rest of the year sweet potatoes have all sorts of fun, like being turned into fries or even spiralized into noodles. But for Thanksgiving and Christmas? They're like a typecast actor, stuck playing the same basic character over and over again. In this case, the character being a sugary sweet casserole.
Since sweet potatoes are so beautifully sweet on their own, I figured why add sweetness? Instead I added some savory notes, mashed 'em up, and let the contrasting flavors do their thing.
The result was even more delicious than expected.
Why You'll Love It
Tangy plain dairy-free yogurt gives these mashed sweet potatoes an irresistible depth. It actually tricks your brain into thinking there's rich 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 prep in advance, whether you're cooking for a busy holiday meal or just a quiet dinner at home. Bake the sweet potatoes the day before, and you'll need less than 30 minutes to finish the dish before serving.
How To Prepare
Be sure to scroll down to the recipe for complete instructions. Here's a summary to help with planning and to get you started:
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, if preferred.
Bake the potatoes 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.
Peel away and discard the sweet potato skins. Place the flesh of the sweet potatoes in a large bowl.
2. Toast the pecans: Place a saute pan over medium-low heat. Toast pecans in the pan, stirring occasionally, for about 5 minutes or until fragrant. Transfer to a plate to cool, then roughly chop and set aside.
3. 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.
4. Assemble and serve: Add about ½ cup dairy-free yogurt to the bowl with the sweet potatoes. Mash until incorporated. 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.
Pair Vegan Mashed Sweet Potatoes with:
I hope you enjoy these savory vegan mashed sweet potatoes! If you try the recipe I would love to hear from you. Leave a comment below to let us know!
Savory Vegan Mashed Sweet Potatoes
- 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
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.