Creamy Savory Mashed White Sweet Potatoes
These savory mashed white sweet potatoes are the perfect fall side dish. Creamy, smooth, and just slightly sweet, they’re made with simple ingredients that let the natural flavor of white sweet potatoes shine. A touch of fresh garlic keeps them savory, and they’re absolutely delicious topped with gravy or a pat of butter. Perfect for Thanksgiving, holiday gatherings, or any time you want a crowd-pleasing side.
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I’ve never been a fan of the sweet potato casserole with marshmallows that was always served at my Thanksgiving table growing up. But as an adult, I grew to LOVE sweet potatoes when I realized they’re so much more than marshmallow casserole.
White sweet potatoes are less sweet than the orange ones, which make them perfect for mashed sweet potatoes (and why I prefer them in this creamy chicken soup). They’re still a bit sweet, but in the slightest way, where these are still considered more savory than sweet. And top them with gravy? Now we’re full blown savory, creamy starchy goodness.
Just a little bit of fresh garlic adds the perfect savory touch without making them too garlicky. They’re such an easy and appealing side to serve at holiday dinners. Like all recipes on this site, it’s dairy free as written, but you can easily swap out the cashew milk for dairy milk if you prefer. It’s a crowd pleasing side that no one would think isn’t full of dairy.
Why You’re Going to Love This Side Dish
- It’s savory, but complements the potatoes, allowing the sweet potato flavor to shine.
- Easy and fast to make using simple ingredients and techniques.
- Made on the stove, so it doesn’t take valuable oven space for holiday dinners.
Ingredient Notes
White Sweet Potatoes – Make sure to get white sweet potatoes for best flavor. This recipe will work with any sweet potato, but the white ones will give the best savory result.
Cashew Milk – I use homemade cashew milk or store-bought (Elmhurst is my favorite), but any dairy or unsweetened non-dairy milk will work.
Avocado Oil – I like avocado oil because it’s neutral. Any neutral oil will work. You can also use butter if you’d like. But if it’s salted, dial back the salt you use.
Full ingredient list can be found in the recipe card below.
How to Make Mashed White Sweet Potatoes
- Add 2 teaspoons sea salt to a large pot and fill with about 2 quarts of water. Bring to a boil over high heat.
- Once boiling, reduce to medium heat and carefully add the diced sweet potatoes. Make sure the water covers them; add more if needed. Boil for 12–15 minutes, until fork-tender.
- Drain the potatoes, then return them to the warm pot or transfer to a large mixing bowl (or the bowl of a stand mixer).
- Add cashew milk, avocado oil, pepper, and smashed garlic. Mash by hand or mix with the paddle attachment until smooth and creamy.
- Taste and adjust seasoning with more salt or pepper as needed.
- Top with fresh herbs, your favorite butter (I love Miyoko’s non-dairy) or gravy, and serve warm.
Jen’s Recipe Tips
- You can cut the sweet potatoes to any size you would like. I prefer to cut smaller so they boil a bit faster. Try to make them the same size for even cooking.
- Be VERY careful when adding the potatoes to the boiling water and do so slowly. The boiling water can splash up and burn you.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the texture if needed.
Serving Suggestions
These mashed white sweet potatoes are perfect for Thanksgiving and holiday dinners. They’re a beautiful side dish that works for everyone at the table, whether they have food sensitivities or not. They’ll be right next to this spinach arugula salad at my table this year.
Serve them with gravy – lots of gravy – for the best savory experience. They’re also amazing alongside Swedish meatballs (recipe coming soon), roasted turkey, ham, or any roasted meat.
Top them with a pat of your favorite butter (I love Miyoko’s dairy-free butter) and garnish with fresh herbs like parsley, chives, or thyme for a beautiful presentation.
Creamy Savory Mashed White Sweet Potatoes
Equipment
- Large 3-quart or larger saucepan or pot
- Potato masher or stand mixer with paddle attachment
Ingredients
- 3 large white sweet potatoes (about 2–2¼ lb of potatoes), peeled and diced into 1-inch cubes
- 2 quarts fresh water
- 2 teaspoons sea salt plus more to season
- 2 tablespoons avocado oil
- ¾ cup unsweetened cashew milk (or other dairy or unsweetened non-dairy milk)
- ½ teaspoon freshly cracked black pepper (use ¼ teaspoon if pre-ground, then season to taste)
- ½ teaspoon smashed fresh garlic (about 1 medium clove)
- Fresh herbs such as parsley, chives or thyme, for garnish
Instructions
- Add 2 teaspoons sea salt to a large pot and fill with about 2 quarts of water. Bring to a boil over high heat.
- Once boiling, reduce to medium heat and carefully add the diced sweet potatoes. Make sure the water covers them; add more if needed. Boil for 12–15 minutes, until fork-tender.
- Drain the potatoes, then return them to the warm pot or transfer to a large mixing bowl (or the bowl of a stand mixer).
- Add cashew milk, avocado oil, pepper, and smashed garlic. Mash by hand or mix with the paddle attachment until smooth and creamy.
- Taste and adjust seasoning with more salt or pepper as needed.
- Top with fresh herbs, your favorite butter (I love Miyoko's non-dairy) or gravy, and serve warm.
Notes
- You can cut the sweet potatoes to any size you would like. I prefer to cut smaller so they boil a bit faster. Try to make them the same size for even cooking.
- Be VERY careful when adding the potatoes to the boiling water and do so slowly. The boiling water can splash up and burn you.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the texture if needed.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
