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

    528 shares
    • Share
    • Email it
    image to save on Pinterest
    save recipe on Pinterest
    image to save on Pinterest.
    image to save on Pinterest.

    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.

    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 them (no marshmallows or other topping needed), 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 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.

    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
      • easy tofu 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 Mashed Sweet Potatoes

    1. 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.
    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 how to mash sweet potatoes with the sauteed savory herbs and veggies.

    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:

    • BBQ Soy Curls
    • Vegan Andouille Sausage
    • Vegan Ribs
    • Easy Veggie Burgers
    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:

    • overhead view of Cajun cauliflower mashed potatoes in a black bowl.
      Cajun Mashed Potatoes and Cauliflower
    • close up of mushroom gravy on mashed potatoes
      Vegan Mushroom Gravy
    • a slice of pie on a plate topped with candied pecans.
      Vegan Sweet Potato Pie (Gluten-Free)
    • two bowls filled with creamy mushroom stew garnished with parsley.
      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!

    📖 Recipe

    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 2 votes
    Print Recipe Pin Recipe
    Prep Time: 15 minutes mins
    Cook Time: 1 hour hr 15 minutes mins
    Cooling time: 20 minutes mins
    Total Time: 1 hour hr 30 minutes 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

    • Vibrant and colorful slaw with kale, red cabbage, and carrot on a black plate.
      Kale Slaw With Harissa Dressing
    • looking into large pot full of cheesy pasta.
      27 Must-Try Vegan Mac and Cheese Recipes
    • Creamy vegan macaroni and cheese inside a large black Crockpot.
      Crockpot Mac and Cheese
    • Roasted broccolini salad with blue cheese and creamy dressing on a serving platter.
      Roasted Broccolini Salad
    528 shares
    • Share
    • Email it

    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

    author Lori Rasmussen in her kitchen

    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 →

    Fall Favorites

    • close up of chili in a pot showing thick meaty texture.
      Best Lentil Chili
    • two bowls filled with creamy mushroom stew garnished with parsley.
      Creamy Vegan Mushroom Stew
    • A slice of vegan gluten-free pot pie on a plate.
      Healthy Vegan Pot Pie
    • baked stuffed mushrooms on a baking sheet.
      Easy Vegan Stuffed Mushrooms
    • healthy and creamy vegetable noodle soup in a white bowl with herbs nearby.
      Creamy Vegetable Noodle Soup
    • close up of mushroom gravy on mashed potatoes
      Vegan Mushroom Gravy
    • a slice of healthy vegan pumpkin pie dusted with cinnamon.
      Vegan Gluten-Free Pumpkin Pie (oil-free, too!)
    • overhead view of crimped unbaked crust in a pie plate
      Vegan Gluten-Free Pie Crust (Easy & Oil Free)

    Popular Recipes

    • close up of oat flour vegan mug cake in a cute smily face mug.
      Healthy Oatmeal Mug Cake
    • close up of vegan tuna sandwich to show texture.
      The BEST Vegan Tuna Salad
    • close up of herb salad dressing in a small glass jar on a gray stipe napkin.
      Oil-Free Italian Salad Dressing
    • Homemade Korean barbecue sauce in a small glass jar.
      Korean BBQ Sauce
    • sliced seitan steaks on a white platter.
      Easy Seitan Recipe (Seasoned, Versatile)
    • different tahini dressing variations with ingredients on marble background.
      Tahini Dressing 5 Ways
    • hand holding a waffle cone filled with 3 scoops of vegan ice cream.
      Vegan Oat Milk Ice Cream (No Coconut)
    • a stack of 4 vegan oil-free banana brownies
      Healthy Vegan Banana Brownies

    Footer

    ↑ back to top

    About

    About Lori
    Privacy Policy
    Accessibility

    Newsletter

    Subscribe to receive free recipes by email.

    Contact/Follow

    Facebook
    Pinterest
    YouTube
    Instagram
    Contact Us

    Copyright © 2023 My Quiet Kitchen