Mashed Purple Sweet Potatoes Recipes

MASHED PURPLE SWEET POTATOES

Steps:

• Wash and peel sweet potatoes (*see note) and cut into large chunks. Place in a large pot and cover with cold water. Bring to a boil on the stove-top, cover and cook until fork tender, about 15-20 minutes.
• While the potatoes boil, combine the butter or ghee in a small sauce pot over medium-low heat. Add the garlic and herbs and let simmer for a few minutes until butter is completely melted and flavors of the herbs have infused into it. Set aside.
• Drain the potatoes once ready and place them back into the pot. Add the milk, salt and pepper and mash until creamy.
• Pour the melted butter herb sauce (reserving some for serving) onto the mashed potatoes and stir to combine.
• Serve with the additional butter herb sauce and finish with some flaky sea salt.

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Wash your potatoes well and stab the potatoes a few times with a fork.
• Wrap the potatoes in tin foil, shiny side in.
• Place your wrapped potatoes on a baking sheet and bake for about an hour. Remove from the oven and let cool for a few minutes.
• Unwrap your potatoes, peel the skin and add the flesh to a large mixing bowl.
• Add the butter and maple syrup. Let the butter melt for a couple of minutes and then use a hand mixer to mash and mix everything together. If you feel that the texture is too dense, add a little bit of milk, whipping cream, or sour cream.
• Transfer to a serving bowl and serve hot.

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke holes all over potatoes with a fork. Arrange in a baking dish.
• Bake in preheated oven until potatoes are easily pierced with a knife, about 45 minutes.
• Cut potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt and pepper to taste. Beat with an electric mixer until smooth.

MASHED PURPLE SWEET POTATO

Steps:

• Place sweet potato into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Peel sweet potato; mash in a bowl.
• Heat coconut oil in a skillet over medium heat; cook and stir mashed sweet potato until moisture evaporates, about 5 minutes.
• Place sweet potato in a bowl and top with boiled peanuts, peanut butter, and coconut cream.

MASHED PURPLE SWEET POTATOES

Steps:

• Wash, peel, and chop the purple sweet potatoes.
• Place the purple sweet potatoes into a large pot and cover with water.
• Allow the potatoes to cook and boil in the water for about 15-20 minutes until they are fork-tender.
• Drain the potatoes and then return to the pot.
• Add in warm oat milk and vegan butter.
• Mash and mix the potatoes until combined.
• Add salt to taste.
• Garnish with parsley and a pat of butter.

ROASTED PURPLE SWEET POTATOES

Steps:

• Cut 2 large purple sweet potatoes into thin wedges. Toss on a rimmed baking sheet with 1/2 lemon (quartered and sliced), 3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon ground cumin; season with salt and pepper. Roast at 425˚ F, stirring once, until tender and lightly browned, 30 minutes. Top with chopped parsley.