Mashed Purple Sweet Potatoes
Creamy, nutty and slightly sweet with a squeeze of lime that brightens every spoonful, this Mashed Purple Sweet Potato recipe is ready in 3 steps and sure to be your new favorite fall recipe!
Ingredients
- 1 lb (450 g) purple sweet potatoes
- 1/4 cup (60 g) whole milk (or heavy cream or half and half or plant-based milk for dairy-free)
- 1/4 cup (60 g) unsalted butter
- Salt and pepper (to taste)
- 1 tbsp (15 ml) lime juice (optional, for a brighter flavor, it'll also make the sweet potatoes magenta instead of purple)
Instructions
- Prepare the potatoes. Wash and peel the sweet potatoes as you would regular potatoes. Cut into 1-inch (2.5 cm) cubes and add to a pot with water and salt. Make sure they’re submerged by about 1-inch of water for even cooking.
- Cook. Place the pot over medium-high heat, bring to a boil then cook for 15 minutes or until the sweet potatoes are fork tender. Drain.
- Mash. Add the milk, butter, salt, and pepper. Using a potato masher, a fork or a mixer or immersion blender, mash until the potatoes reach a creamy consistency or your favorite consistency. Keep in mind that these kind of sweet potatoes are drier than orange sweet potatoes and regular potatoes.
- Taste and adjust seasonings, if desired. Top with lime juice and mix well (the lime juice will turn the mash from purple to magenta).
Notes
Variations: garlic (add 4-6 cloves of roasted garlic or up to a whole head for a stronger flavor), tropical + Dairy-Free (use coconut milk or cream instead of regular milk), sweet (stir in 3-4 tablespoon or 45-60 g maple syrup and 1/2 teaspoon vanilla extract for a quick and easy dessert and top with pecans or walnuts for some crunch skipping salt, pepper, and lime juice).
Serving Inspo: At home, our favorite way to serve these is alongside our Creamy Cilantro Chicken with plain rice. For something a little lighter and more summery, we love them with our Chili Lime Salmon with Cilantro Lime Rice. They also pair beautifully with pork chops, roasted chicken, pork tenderloin, seared scallops, shrimp or Teriyaki Tofu. For sides, you really can’t go wrong with, roasted asparagus, brussels sprouts, roasted carrots, Garlic Butter Green Beans or sauteed kale.
Make-Ahead Instructions: You can make these up to 1-2 days ahead of time then allow to come down to room temperature and store them in an air-tight container in the refrigerator until ready to serve.
Storing Instructions: Store any leftovers in an air-tight container in the refrigerator for up to 3-4 days. Freeze for up to 2 months and thaw overnight in the refrigerator when ready to reheat.
Reheating Instructions: Reheat on the stovetop over low heat, stirring continuously, with a splash of milk or cream. You can also reheat them in the microwave in 30-60 second intervals, adding a splash of milk or cream and mixing in between each interval.
Nutrition
Calories: 209kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 70mgPotassium: 413mgFiber: 3gSugar: 6gVitamin A: 16469IUVitamin C: 4mgCalcium: 57mgIron: 1mg
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