This dairy free Mashed Rutabaga and White Sweet Potato is the perfect healthy and delicious nightshade free side dish. This easy recipe is packed with nutrients and flavor.

Mashed Rutabaga and White Sweet Potato is such a comforting winter side dish. Utilizing root veggies is always so warm and cozy in the colder months. I love making a batch of this to serve alongside my main protein and some greens for an easy and healthy dinner option. This recipe would also be a great addition to a Thanksgiving or Christmas spread.

This recipe is fully gluten free, dairy free (and vegan!), low FODMAP, and can be made Paleo /AIP. This dish is also great if you are nightshade free as sweet potatoes are not a nightshade. Filled with gut friendly ingredients and hearty root vegetables, this dish is a great option for those of you following gut healing and elimination protocols.

Mashed Rutabaga and White Sweet Potato Ingredients

• Rutabaga: also known as a Swedish turnip. These are really delicious and a great addition to your veggie rotation for a healthy microbiome. They taste like a cross between a sweet potato and turnip, so they aren’t quite as bitter as turnips.
• White sweet potato: white sweet potatoes compliment rutabaga great in this recipe. This also keeps the recipe nightshade free.
• Dairy free butter: for flavor. Feel free to use regular butter if you can have it. See below for AIP subs.
• Olive oil: for mashing. I love the combo of butter and oil for ideal flavor and texture.
• Garlic infused olive oil: for flavor.
• Thyme: we add a little bit of herbs to this recipe for some flavor.
• Rosemary: we add a little bit of herbs to this recipe for some flavor.
• Salt

How to Make Mashed Rutabaga and White Sweet Potato Ingredients

This recipe is very easy!

First, boil the veggies until tender.

Next, mash them with the remaining ingredients and serve.

Substitutions and Variations

Sweet Potato: Although I like white sweet potato best in this recipe, you can try using orange. It will alter the flavor slightly, but should still be delicious. You could also use regular potatoes, but sweet potatoes add a little sweetness that balances out the rutabaga.

Butter: to keep this recipe AIP, use coconut oil.

Olive oil: You can also use coconut oil or avocado oil. I love using garlic olive oil for flavor without the FODMAP’s and GI distress. You can find infused olive oils at your local olive oil store or online. If you don’t want to buy a bottle and tolerate garlic okay, feel free to use some fresh minced garlic or garlic powder instead.

If you tolerate garlic, adding extra garlic to this recipe could be delicious.

Thyme and rosemary: although i’m partial to my recipe, subbing these herbs for a few tablespoons of freshly chopped sage leaves would also be delicious. Martha Stewart has a great recipe.

Storage

Keep leftovers stored in an airtight container in the fridge for up to 3 days. You can also portion leftovers into individual containers and freeze up to 3 months.

What to serve this with

• Steak, grilled chicken, pork chops
• Green beans and a big salad
• Meatballs and gravy
• As a Thanksgiving or Christmas side dish

More Delicious Side Dishes

Sage Roasted Butternut Squash with Chickpeas

Cinnamon & Ginger Roasted Rainbow Carrots

Brussels Sprouts Salad with Apples and Chickpeas