Vegan Mashed Sweet Potatoes are the perfect side dish for fall and winter! Made with savory herbs and aromatics to balance the natural sweetness of the potatoes plus dairy-free yogurt for extra creaminess and tang. This is a great make-ahead dish for Thanksgiving and a delightful alternative to sweet potato casserole!

Close up of creamy mashed sweet potatoes in a serving bowl with rosemary and pecans.

Don't you think sweet potatoes deserve some new opportunities, especially for Thanksgiving dinner? I mean, love 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 (no marshmallows here), and let the contrasting flavors do their thing. It turned out even better than expected.

Why You'll Love Savory Sweet Potatoes

Baking the sweet potatoes creates a deeper flavor than boiling. Plus it makes for easy prep since you don't need to peel or chop them first!
Tangy plain non-dairy yogurt gives these vegan mashed sweet potatoes the most irresistible flavor. No one will ever guess this dish is dairy-free!
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.
The contrast of sweet and savory flavors is totally irresistible!
It's the perfect make-ahead dish, whether you're preparing a big Thanksgiving feast or just a quiet dinner at home. Bake the sweet potatoes the day before, and then you'll need less than 30 minutes to pull it together!

RELATED: You'll also love what yogurt does for Vegan Mashed Potatoes. For another dish with a sweet-and-savory profile, try my White Sweet Potato Soup!

colorful vegan sweet potato mash in a bowl topped with pecans.

Ingredient Notes

sweet potatoes - I find organic sweet potatoes to be more flavorful than conventional. So if you can, go for organic here.
fresh rosemary - Possibly my favorite part of this dish, but if you must substitute, go with fresh thyme.
rubbed sage - a classic holiday flavor, a little bit goes a long way.
onion and garlic - I use yellow onion, but white onion or shallots are also great.
pecans - look for raw pecans. These are quickly toasted in the pan and used to garnish the sweet potatoes and add crunch.
plain vegan yogurt - this adds a deliciously tangy note, 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 step-by-step instructions.

How to Make Vegan Mashed Sweet Potatoes

Peeled baked sweet potatoes in a large mixing bowl.

I like to bake the sweet potatoes because it enhances their flavor. To do it, bake the whole sweet potatoes in a preheated 400°F oven for 1 hour or until very soft. Let cool for about 20 minutes or until cool enough to handle. Then peel and place in a large bowl.

Toasting pecan halves on the stovetop prior to sauteing the onion for the recipe.

In a saute pan over low heat, toast the pecans for about 5 minutes or until fragrant. Transfer to a plate to cool, then roughly chop and set aside.

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sautéing onion, garlic and herbs for the sweet potato mash.

Next, 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.

Mashing the sweet potatoes in a large bowl.

Add about ½ cup dairy-free plain yogurt to the bowl with the sweet potatoes. Mash to incorporate. Then add the sauteed onion mixture and season with salt. Stir well, taste, and add more yogurt, salt, and pepper, as desired.

Finally, transfer the mashed sweet potatoes to a serving bowl, and garnish with a swirl of yogurt and the chopped pecans.

What to Serve With Mashed Sweet Potatoes

During the holiday season, vegan mashed sweet potatoes pair well with a variety of mains, like Vegan Turkey Roast, Classic Seitan Roast, Beyond Meatloaf, and Chickpea Loaf.

Other vegan sides to serve with sweet potatoes:

Outside of the holiday season, mashed sweet potatoes taste great alongside BBQ Soy Curls, Vegan Ribs, and Homemade Veggie Burgers.

For lunch, pair the sweet potato mash with a hearty salad like Vegan Caesar, Kale Salad, or this Roasted Gnocchi Salad.

Top Tip

To save time on the day of your big holiday meal, bake the sweet potatoes a day or two in advance. Let cool completely then store in the fridge.

When you're ready to finish the dish, peel the sweet potatoes and gently reheat in the microwave before mashing.

More Sweet Potato Recipes

I hope you enjoy these vegan mashed sweet potatoes. If you try the recipe be sure to comment below and let us know!

Recipe

creamy sweet potato mash in a bowl with pecans and vegan yogurt.

Vegan Mashed Sweet Potatoes (Savory)

Author: Lori Rasmussen, My Quiet Kitchen

These vegan mashed sweet potatoes are wonderfully creamy and savory - made with herbs, aromatics, and tangy dairy-free yogurt. They're a perfect side dish for Thanksgiving and Christmas and so delicious you'll crave them year-round! Gluten-free and vegan.

5 from 4 votes

Servings: servings

Prep Time: 15

Cook Time: 1 15

Cooling time: 20

Total Time: 1 30

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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 the skins several times with a fork.
Place sweet potatoes on the baking sheet and bake for 1 hour, flipping at the halfway point. They're done when easily pierced with a knife. Let cool for about 20 minutes or until cool enough to handle. Alternatively, let cool completely, then refrigerate until ready to peel and proceed with the recipe.

Toast the pecans and saute the veggies:

Preheat a saute pan over low heat. Toast the pecans in the pan, stirring frequently, for about 5 minutes or until fragrant. Transfer pecans to a plate to cool. Once cool, roughly chop the nuts and set aside.
Return the saute pan to the stove 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 for 3 to 4 minutes. Add rosemary, sage, and black pepper, and cook until most of the broth has evaporated and the onions are softened. Remove from heat.

Assemble the mashed sweet potatoes:

Peel the sweet potatoes, discarding the skins, and place in a large bowl. (If potatoes were made in advance and are cold, 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 the 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 plain yogurt and sprinkle with the chopped pecans. Serve warm.

Notes

Yogurt: I used homemade soy yogurt during recipe 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.

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.