If you're avoiding regular potatoes but still want a cozy, creamy mashed potato-style side dish, these Mashed Sweet Potatoes and Rutabaga are for you. Made with white sweet potatoes and rutabaga, it's creamy, fluffy, and pale gold like a bowl of Yukon Golds, but it's paleo, vegan, and nightshade free with easy AIP modifications. It's the perfect holiday side dish for anyone at the table!
If rutabaga sounds like a vegetable your grandma would force you to eat as a kid, stay with me. It's milder and sweeter than a turnip, and combined with white sweet potato, gives this dish that classic mashed potato vibe. I especially love using white sweet potatoes here because their mild sweetness balances the slightly earthy flavor of rutabaga, while their pale flesh keeps the mash looking much more like traditional mashed potatoes.
For many years, I followed the autoimmune paleo protocol as part of my healing journey, which meant no nightshades (aka no potatoes). I fell in love with sweet potatoes during that time and discovered the many varieties out there. As I worked on healing my gut, I also tried to incorporate a wider variety of vegetables and fiber sources into my diet, which meant trying new-to-me vegetables like rutabaga.
Every Thanksgiving growing up, my dad would make his classic mashed potatoes with cream cheese and butter. When I couldn't eat those delicious potatoes anymore, I started experimenting with other mashed root veggie variations to bring to holiday dinners. This sweet potato and rutabaga mash became a favorite recipe since both the color and flavor were closest to classic mashed potatoes, but with ingredients that are safe on elimination protocols.
Why White Sweet Potato?
There are a lot of rutabaga and sweet potato mash recipes out there using orange sweet potato, but I truly think the flavor of white sweet potato pairs best with rutabaga. White sweet potatoes (like Hannah) are generally less sweet, but starchier, than orange or red sweet potatoes. Their subtle sweetness balances out the slight bitterness that can come through with rutabaga and their starchier texture holds up better to mashing.
Why You'll Love This Mashed Sweet Potatoes and Rutabaga Recipe:
- Allergy friendly: this mash is gluten free, dairy free, vegan, nightshade free, paleo, and AIP-friendly.
- A potato alternative that tastes like mashed potatoes: white sweet potatoes keep the mash pale and creamy while adding just enough sweetness to balance the rutabaga.
- Savory, not overly sweet: Herbs and rutabaga keep this firmly in savory side-dish territory despite the addition of sweet potatoes.
- Nightshade free: if regular potatoes are off the menu, this gives you a creamy mashed-potato-style side without the nightshades.
- Easy to make: made with simple ingredients, this easy side dish comes together in one pot in 30 minutes.
- Perfect for the holidays: a great alternative to traditional mashed potatoes for Thanksgiving and other holiday meals.
Mashed Sweet Potatoes and Rutabaga Ingredients
- Rutabaga: also called a swede or Swedish turnip, rutabaga has an earthy taste that balances the sweetness of the sweet potatoes. It has a purple-topped skin that fades to yellow with a pale yellow flesh.
- White sweet potato: the preferred sweet potato for this recipe because it has a milder flavor and pale flesh, which makes the finished mash look more like traditional mashed potatoes. You can usually find them at larger grocery stores, health food stores, or Asian markets.
- Dairy free butter or coconut oil: I use plant-based butter for richness, but you can use coconut oil to make the recipe AIP-friendly. If you have a nut allergy, check the ingredients in your dairy-free butter since many contain cashews or other nuts.
- Olive oil: the combination of butter and oil gives the mash richness and helps create a creamy texture without dairy.
- Garlic-infused olive oil: a little bit of garlic infused olive oil goes a long way in bringing all the flavors of this dish together. Garlic-infused olive oil gives you garlic flavor without the FODMAPs found in garlic itself, making it a useful option for a lower FODMAP diet. You can find oils like this at your local olive oil store or order it online. If you're not concerned about FODMAPs, you can use fresh garlic instead.
- Dried thyme, crushed rosemary, salt, black pepper: herbs add great, earthy flavor and plenty of salt brings the whole dish together. Skip the black pepper to keep this recipe AIP.
How to Make Mashed Sweet Potatoes and Rutabaga
- Peel and chop the rutabaga into ½-inch cubes and the sweet potato into 1-inch cubes. Rutabaga takes longer to cook, so the smaller pieces will allow all of the vegetables to cook within the same time.
- Add the vegetables to a large pot and cover with about 1 inch of water. Bring to a boil and cook for about 15 minutes, or until fork tender. Don't overcook them or they'll absorb too much water.
- Strain vegetables thoroughly and let drain for a couple of minutes before transferring to a large bowl.
- Add the dairy free butter or coconut oil, olive oil, and garlic olive oil then use a potato masher to mash to desired texture. Add the herbs, salt, and pepper and mash to combine. Taste and adjust herb/salt levels as needed.
Substitutions and Variations
- Sweet Potato: white sweet potato is best in this recipe, but you can use Japanese or orange sweet potatoes in a pinch. They will make the mash sweeter and more colorful, but will still be delicious. White sweet potatoes have less moisture, so they hold up better in a mash and create a fluffier texture.
- Butter: to keep this recipe AIP, use coconut oil.
- Olive oil: You can also use coconut oil or avocado oil.
- Garlic infused olive oil: feel free to use a ½-1 teaspoon of fresh minced garlic instead and some extra olive oil. If you tolerate garlic, add extra garlic for more flavor, as desired.
- Thyme and rosemary: although I'm partial to my recipe, subbing these herbs for a tablespoon of freshly chopped sage leaves would also be delicious.
- Variations: if you prefer an extra-creamy mash, add 2–4 tablespoons of full-fat coconut milk, vegetable broth, or chicken broth, a little at a time.
What to Serve with Mashed Sweet Potatoes and Rutabaga
- For a weeknight meal, serve alongside protein of choice like steak, grilled chicken, or pork chops and a big salad or roasted green beans.
- I love turkey meatballs and gravy served over this mash.
- For Thanksgiving or the holidays, serve it with turkey and your favorite holiday sides.
- Use it anywhere you'd normally serve mashed potatoes. Add toppings like bacon bits (not vegan), dairy-free cheddar cheese, or green onions.
Storage and Make Ahead
Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make ahead: You can make this up to 2 days ahead, which makes it especially useful for Thanksgiving. Store covered in the refrigerator and reheat in a covered oven-safe dish at 300°F until heated through, stirring and adding a little extra oil or butter if needed.
Tips for the Creamiest Mash:
- Don't overcook the vegetables. You want them fork tender, not falling apart in water.
- Drain really well. Excess water makes mashed rutabaga and sweet potato watery instead of creamy.
- Use a potato masher. A food processor or blender can make root vegetables gluey. If you prefer a smoother texture, use a hand mixer on low speed.
- Add extra fat or liquid slowly. Start with a tablespoon at a time until you reach your desired texture.
FAQ
I tend to lean toward dried herbs because they're easy and always on hand, but I've made this recipe with both fresh and dried thyme and rosemary. If using fresh herbs, wash and finely chop them before adding them to the mash.
If your mash is too dry, the vegetables may have been particularly starchy or you may simply need more fat or liquid. Add dairy-free butter, olive oil, broth, or coconut milk a little at a time until you reach your preferred consistency.
Yes. Make it up to 2 days ahead and refrigerate in an airtight container. Reheat in the oven until warmed through.
Don't overcook the rutabaga and sweet potatoes, and drain them thoroughly before mashing.
Orange sweet potatoes will work, but they will make the mash sweeter and more colorful. I prefer white sweet potatoes because their mild flavor and starchier texture pair better with rutabaga and create a more traditional mashed-potato-like texture.
More Root Veggie Side Dishes
Looking for more gluten-free and allergy-friendly root vegetable side dishes? Try these:
If you love sweet potatoes as much as I do, then you have to make my Skillet Herbed Japanese Sweet Potatoes or Crispy Smashed Japanese Sweet Potatoes.
Try my Sage Roasted Butternut Squash with Chickpeas for a filling vegan side dish.
For another flavorful squash dish, give my Pumpkin Seed Pesto Butternut Squash a try!
My Cinnamon & Ginger Roasted Rainbow Carrots are another easy, flavorful side dish.
Let me know what you think of this rutabaga and sweet potato mash in the comments and drop a rating and review below!
Mashed Sweet Potatoes and Rutabaga (Paleo, Vegan)
Equipment
Ingredients
- 2 lbs rutabaga peeled and chopped into 1 inch pieces
- 2 lbs white sweet potato peeled and chopped into 1 inch pieces
- 2 tablespoon olive oil or coconut oil
- 1 tablespoon garlic-infused olive oil*
- 2 tablespoon dairy free butter** or coconut oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- ½-1 teaspoon flaky sea salt or 1 teaspoon table salt
- pepper to taste
Instructions
- Peel and chop the rutabaga into ½-inch cubes and the sweet potato into 1-inch cubes. Rutabaga takes longer to cook, so the smaller pieces will allow all of the vegetables to cook within the same time.
- Add the vegetables to a large pot and cover with 1 inch of water. Bring to a boil and cook for 15-20 minutes, or until fork tender.
- Strain vegetables thoroughly and let drain for a couple of minutes before transferring to a large bowl.
- Add the dairy free butter or coconut oil, olive oil, and garlic olive oil then use a potato masher to mash to desired texture. Add the herbs, salt, and pepper and mash to combine. Taste and adjust herb/salt levels as needed.
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