Sweet and Savory Mashed Sweet Potatoes

Sweet_Savory Mashed Sweet Potatoes 600x500

This plant-based Sweet and Savory Mashed Sweet Potatoes recipe is made with just a few ingredients and takes no time at all to make. It’s super healthy, plant-based, vegan, vegetarian, and definitely refined sugar-free.

I actually love sweet potatoes all year long, and of course, especially during the holidays. I love them baked but my favorite and probably everyone’s is making Sweet and Savory Mashed Sweet Potatoes. Sweet potatoes actually pair well with pretty much any main course.

I think the perfect mashed sweet potatoes are:

  • Plant-Based
  • Creamy
  • Slightly Sweet
  • A touch of savory
  • Super delicious
  • and super healthy

I’ve made my mashed sweet potatoes in a variety of ways and you can too. I actually grabbed one of my old SAD recipe versions and revised it to make it whole food plant-based. If you have a favorite mashed sweet potato recipe that is not plant-based, you can easily convert it.

Sweet & Savory Mashed Sweet Potatoes
Sweet and Savory Mashed Sweet Potatoes – A Plant-Based Revolution

My favorite thing about this particular recipe is that it really lets the sweet potatoes shine. Unlike in a classic sweet potato casserole, there aren’t any marshmallows, brown sugar, refined sugars, or butter. The sweetness comes from the potatoes themselves. Then, these ingredients add richness and depth of flavor:

  • Sweet Potatoes
  • Agave Syrup
  • Herbs
  • Plant-Based Milk (I’ve used coconut and almond)
  • Spices
  • Plant-Based sour cream (optional)

Easy right? I normally use cinnamon and have often added other spices. Rosemary or nutmeg are great herbs to use – my favorite is Rosemary. Nutmeg pairs well with cinnamon and makes a good choice for an added spice. One thing I try not to add is salt but you can always add it. As you know salt is not your friend and contributes to high blood pressure and wrecks havoc on your body. You can always amp up the spice in place of salt – or use a salt-free mild seasoning.

Sweet and Savory Sweet Potatoes - A Plant-Based Revolution
Sweet and Savory Mashed Sweet Potatoes

Some people really love a buttery taste. All “plant-based” and vegan butter have oil which is not really a whole food plant-based ingredient. If you really need a buttery taste, you can use Earth Balance Vegan Butter, but I do not use it in my recipe. This tastes so good you won’t need it. I have also added my homemade sour cream for extra creaminess. It tastes divine!

On the note of agave vs maple syrup – agave is better as maple syrup has a very high glycemic rate. Of course, Date syrup is better and you can always use that but I like the flavor agave adds. All the sweetness comes from the potatoes themselves. I will usually use 7 large sweet potatoes.

When I make my traditional mashed potatoes, I have made them several ways, microwave, steaming, roasting, and baking. It doesn’t really matter how you cook them just pick a method. I actually prefer to steam, but I have been on a few occasions short on time so I then microwaved them.

How to Make Mashed Sweet Potatoes

  1. First, wash, and peel the potatoes. Then cut them into 2″ pieces. For Steam Method: Cook the potatoes by steaming in a large pot, pouring enough water to cover an inch of the base. Insert steamer basket and place the chunks of potatoes on top. Cover the lid and steam on medium heat for 15-20 minutes, or until the potatoes are very tender. This method really saves time as compared to baking. If you are really short on time, you can always microwave them, making sure you prick a few holes with a fork on the sides. For Baking: When I make my traditional mashed potatoes, I have made them several ways. It doesn’t really matter how you cook them just pick a method. If baking, wash the potatoes and poke a few holes in them with a fork. Place them on a silicone mat or line a baking sheet with foil and bake at 425° for 60 minutes, or until tender. You should be able to easily pierce them with a fork. To save on time – I opt for steaming.
  2. Mash the potatoes: In a medium-sized bowl, add the steamed sweet potatoes. Mash the mixture until the desired texture is achieved.  To get it extra smooth, use a hand mixer and beat until smooth. If you want it with chunks, omit this step. You can also process everything in a food processor.
  3. Add remaining ingredients: Add almond milk, agave syrup, spices, fresh rosemary, and mix until well combined. Adjust seasoning and sweetness, if needed. At this point, if you are adding the homemade sour cream, add it in here in place of the milk. Or you can use part milk and part sour cream. Serve and top with broken walnuts.

Finally, you get to eat this wonderful treat. Serve the mashed sweet potatoes hot, topped with a sprinkle of thyme leaves, and Enjoy!

Favorite Extras

Plant-Based Sour Cream

Plant-Based Parmesan Cheese

Candied Harvest Pepitas

Sweet_Savory Mashed Sweet Potatoes 600x500

Sweet and Savory Mashed Sweet Potatoes

Yield: 8 servings
Prep Time: 8 minutes
Cook Time: 20 minutes
Total Time: 28 minutes

This Sweet and Savory Mashed Sweet Potatoes are delightful and gives a little twist on regular sweet potatoes with a bit of savory flavor.

Ingredients

  • 5.2 Lbs sweet potatoes (7 large), peeled and cut into 2" cubes
  • 1/4 Cup finely diced green onion, using most of the green parts (reserve some for garnish)
  • 1 garlic clove, minced
  • fresh ground black pepper
  • 2 Tsp. chopped fresh rosemary
  • 1 Tsp. ginger
  • 1/4 Cup Almond or Coconut milk (canned)
  • 1/4 Cup homemade sour cream (Optional - Use in place of milk)

Instructions

    1. First, wash, and peel the potatoes. Then cut them into 2" pieces. For Steam Method: Cook the potatoes by steaming in a large pot, pouring enough water to cover an inch of the base. Insert steamer basket and place the chunks of potatoes on top. Cover the lid and steam on medium heat for 15-20 minutes, or until the potatoes are very tender. This method really saves time as compared to baking.
    2. Mash the potatoes. In a medium-large bowl, add the steamed sweet potatoes, then mash until you get the desired texture. To make it extra creamy, I always use a hand mixer when doing any kind of potato. Beat until smooth - but if you want chunks, do not use a hand mixer, just mash.
    3. Add remaining ingredients. Add the milk of your choice, agave syrup, onions, spices, and garlic, and mix until it is all combined. You will want to adjust the seasoning or sweetness if you need to, but it's great at this point. If using sour cream, add it here in place of the milk.
    4. Serve and top with broken walnuts on top. You can also make your own candied walnuts for the garnish.







Notes

You can also use homemade sour cream in place of the milk. If using sour cream, you will want to stir in most of the sour cream and remember to reserve 1 heaping Tbsp. for garnish. Transfer the mashed potatoes to a serving bowl and swirl the reserved sour cream onto the top with a spoon. Sprinkle with a little broken walnuts and the reserved green onion.

For a vegan buttery taste, use 2 Tbsp. of Earth Balance unsalted butter (in stick form). Mix in after you have mashed the potatoes.

To store: Store leftovers in the refrigerator in an air-tight container for 3 days.

To freeze: mashed sweet potatoes store well in the freezer for up to 3-4 months.

To reheat: When you’re ready to enjoy the mashed sweet potatoes, warm it on a skillet on medium-low heat, the microwave, or enjoy at room temperature. I usually microwave them.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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