These savory mashed sweet potatoes are totally irresistible and perfect for fall and winter dinners. Savory herbs and aromatics balance the natural sweetness of sweet potato, while tangy non-dairy yogurt lends creaminess and a touch of acidity. It's easy to prepare yet feels a little special! This recipe is vegan, gluten-free, WFPB/oil-free, with a nut-free option.
Don't you think sweet potatoes deserve some new opportunities? Especially at 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 them (no marshmallows or other toppings here), and let the contrasting flavors do their thing.
Why You'll Love It
Baking the sweet potatoes creates a deeper flavor and means we don't have to peel or chop them first!
Tangy plain dairy-free yogurt gives these vegan mashed sweet potatoes the most 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 vegan and oil-free.
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 what yogurt does for these vegan mashed potatoes.
And for another dish with a sweet-and-savory profile, try my white sweet potato soup!
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:
See the recipe card below for amounts and full instructions.
How to Make Mashed Sweet Potatoes
- Bake the sweet potatoes: I prefer to bake the sweet potatoes because it enhances their flavor, and that means we don't have to chop them! If preferred, you can 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. - Peel the cooked sweet potatoes and discard the skins. Place the sweet potatoes in a large bowl.
- 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.
- 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 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.
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
- Classic Seitan Roast
- Beyond Meat Meatloaf With Shiitake Stuffing
- WFPB Chickpea Meatloaf With Wild Rice
Side dishes to pair with mashed sweet potatoes:
- Vegan Cornbread Dressing
- Cauliflower Gratin
- Vegan Parmesan Roasted Broccoli
- The Best Vegan Mac and Cheese
Outside of the holiday season, sweet potatoes taste amazing with:
Top Tip
To save time on the day of your big holiday meal, bake the sweet potatoes a day or two in advance. Refrigerate 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:
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!
Recipe
Savory Mashed Sweet Potatoes (Vegan)
Equipment
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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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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!