Rosemary Mashed Sweet Potatoes (vegan)

For my entire childhood, I always turned up my nose at sweet potatoes at Thanksgiving.  I went straight to the the mashed potatoes…no weird flavors, no marshmallow fluff, no nuts ( which mind you, I love sweet potatoes now).  I have always thought that all of that stuff on a sweet potato kind of defeated the purpose of eating sweet potatoes, ya know?  Why not eat a pumpkin pie instead?  It is almost the same thing!  No offense Mom. =) Then you could eliminate a whole dish at the holiday table…less stress, and less dishes!  As I grew up and started growing out of my McDonald’s, Taco Bell, and In n Out Burger phase, and started wanting to go to more grown up restaurants…eat flavors that were not prefabricated.  Ones where the condiments were not brought to you in packets.  I finally in my twenties learned about sweet and savory.  OH MAN….this was so exciting to me.  Where have these flavors hiding my whole life!?  Sweet and salty at the same time?  Yes, please…I need more of this in my life.  So why not try a food that is naturally sweet, and add some salty love to it?  Here they are.  Sweet potatoes with crushed sea salt flakes, with tiny mixed rosemary buds, and beautiful olive oil with a hint of pepper!  Thanksgiving will never know what hit him.

Preheat oven to 400º. Place potatoes on a baking sheet, brush with olive oil, and sprinkle with sea salt. Bake for 1 hour or until they are tender. In the meantime finely chop the rosemary, and set aside.
Remove from the oven , and let them cook for about 10 minutes. Remove the skin from each piece, and discard.
Place the peeled potatoes in a bowl, add the remaining ingredients, and mash with a potato masher. Mash until you have your desired consistency.

Rosemary Sweet Mashed Potatoes

These salty, creamy and garlicky sweet potatoes are a nice change from the traditional sweet version at the holiday table.

Course Side Dish
Cuisine American
Servings 6 people
Author Jamie Bevia @ LettuceEatVeggies


  • 2 Sweet Potatoes
  • 2 Rosemary Sprigs
  • 2 tbsp Olive oil
  • 2 Garlic Cloves
  • 1 Pinch of flaked sea salt
  • 1 Pinch of black pepper


  1. Preheat the oven to 400º.  Cut the sweet potatoes into quarters, and place on a cookie sheet.

  2. Brush the potatoes with olive oil, and sea salt, and bake for about 1 hour, or until they are tender.

  3. Pull the baking sheet out of the oven, and remove the skin from each potato.

  4. Place in a bowl, and add pepper, salt, and the rosemary.  Mash with a potato masher until you have the desired consistency.  Add more salt, pepper, and rosemary until you are happy with the flavor.

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