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Thanksgiving Sweet Potatoes with Rosemary Compound Butter

There’s something quite appealing – get it? a-peeling πŸ₯”πŸ  (πŸ€“) – about a side dish that tastes incredible but requires very little effort.

In this case, there’s no peeling potatoes, no chopping, and no mashing. And best of all, a lot of the prep can be done in advance!

This easy recipe has all of the flavors that you love about Thanksgiving in one, easy to make, easy to serve, side dish. I hope you enjoy!

Serves 8

  • 8 small/medium sweet potatoes
  • 1 tbsp fresh rosemary
  • 1/2 tsp dried thyme
  • 1/4 tsp sea salt
  • 1/4 tsp dried celery seed
  • 4-5 dashes of cayenne pepper
  • 4-5 grinds of black pepper
  • 1 stick of vegan butter
  • chopped pecans and dried cranberries

Take out one stick of vegan butter and let it come to room temperature on the counter. About 30 minutes.

In the meantime, pre-heat the oven to 375 degrees and then wash and dry the sweet potatoes. Place the sweet potatoes on a lined cookie sheet and poke a few holes in each one with a fork.

Bake for 45 minutes or until fork tender.

While the potatoes bake, roughly chop the rosemary (leaves only) and place them in a food processor along with the dried thyme, celery seed, salt, cayenne, black pepper, and softened butter. Mix until very well combined.

This can be mixed by hand instead if desired, just chop the rosemary a bit finer.

Then firmly press the butter into a bowl, cover, and refrigerate until needed. It should rest for a minimum of 30 minutes but this can be prepared several days ahead to make things easy!

When the potatoes are tender, slice down the center and add a generous helping of chopped pecans and cranberries. Then add a 1-2 tsp of the chilled compound butter on top and let it melt over the top. Finish with a few grinds of freshly cracked black pepper and enjoy!

Note: This may make more compound butter than you will need. The leftovers a great for sautéing veggies or simply spread on sourdough toast the next day 😊

Also you can bake the sweet potatoes a day in advance and then just warm them in the oven before topping and serving.

Happy holidays!

Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

Find me on: Instagram


  1. Nicole Benedict
    November 19, 2019 / 11:36 pm

    This looks BOMB! I’ll definitely be trying the recipe soon.

    • Nicole
      November 21, 2019 / 5:50 am

      Ahh! I’m so excited to hear that πŸ™‚ Hope you love my recipes!

  2. Annie
    November 22, 2019 / 4:28 pm

    Do you have any suggestions for anything nut free to go with the cranberries? Hubby is allergic to all kinds of nuts πŸ™

    • Nicole
      November 23, 2019 / 7:43 pm

      Hey Annie πŸ™‚ Can he have seeds? Toasted pumpkin seeds or sunflower seeds would be good too. You can also leave the nuts out if you like or add a few crispy onions (like the kind used for green bean casserole) Let me know how it goes!

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