Description

This quick and easy mashed purple sweet potatoes recipe is a vibrant and flavorful side dish, perfect for adding color and nutrition to any meal. Made with tender, boiled purple sweet potatoes blended with milk, butter, and a touch of warming spices, it offers a creamy texture and a subtly sweet and savory taste accented by fresh parsley and green onion.

Ingredients

Scale

Vegetables

2 pounds purple “Stokes” sweet potatoes (roughly 2 large)

Dairy & Alternatives

1/2 cup milk (cow’s milk or unsweetened, unflavored dairy-free alternative, or cream)
1/4 cup butter (regular, unsalted or dairy-free alternative)

Spices & Seasonings

1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp garlic powder
Salt, to taste

Fresh Herbs

2 Tbsp chopped parsley
2 Tbsp chopped green onion

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Instructions

Prep: Peel and wash purple sweet potatoes, then cut them into roughly 1-inch thick cubes.
Boil: Place the sweet potato cubes in a large pot and add enough water to cover them completely. Cover the pot with a lid, turn the heat to high and bring the water to a boil.
Simmer: Once boiling, reduce the heat to low and let the sweet potatoes simmer covered for around 15 minutes or until they are easily pierced with a fork.
Drain: Turn off the heat and drain the water from the sweet potatoes thoroughly.
Add Ingredients: To the cooked and drained sweet potatoes, add the milk, butter, cinnamon, nutmeg, garlic powder, and a generous amount of salt.
Mash: Use a potato masher to mash the mixture until the desired texture is reached. Taste and adjust the seasoning, adding more milk or butter if you prefer a creamier or thinner consistency.
Finish: Stir in the chopped parsley and green onion. Serve hot for a delicious and vibrant side dish.

Notes

Use unsweetened, unflavored dairy-free milk and butter alternatives to make the dish vegan.
Adjust the amount of garlic powder and spices to your taste preferences.
For a smoother texture, you can use an electric mixer or food processor, but mashing by hand retains a pleasant texture.
This dish pairs beautifully with roasted meats, grilled vegetables, or as part of a holiday meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of milk to maintain creaminess.