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.
Don't you think sweet potatoes deserve some new opportunities during fall and winter holiday meals? I 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 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.
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 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.
RELATED: you'll also love the yogurt addition in these Vegan Mashed Potatoes.
Be sure to scroll down to the recipe card for complete instructions. Here's a summary to help with planning and to get you started:
Step By Step Process
- 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 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.
- 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.
- 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.
- 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.
Delicious Pairings
Pair Vegan Mashed Sweet Potatoes with:
Vegan Turkey Roast
Simple Seitan Roast
Beyond Meat Meatloaf With Shiitake Stuffing
WFPB Chickpea Meatloaf With Wild Rice
Vegan Cornbread Dressing
BBQ Soy Curls
Vegan Andouille Sausage
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!
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Savory Vegan Mashed Sweet Potatoes
Equipment
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
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)
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.
Karen Lee Perzia
Can these be re-heated with the yogurt in it?
Lori
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!