Vegan Mashed Sweet Potatoes (Savory)
Servings:6 servings
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.
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.
Nutrition
Calories: 268kcal | Carbohydrates: 49g | Protein: 6g | Fat: 6g | Cholesterol: 0mg | Sodium: 400mg | Fiber: 9g | Vitamin A: 43595IU | Vitamin C: 45mg | Calcium: 123mg | Iron: 2mg
