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This simple and delicious recipe for purple sweet potato puree is the perfect addition to a cozy fall meal or as a colorful holiday side dish!
What You'll Need for This Recipe for Purple Sweet Potato Mash:
Besides the beautiful color, purple sweet potatoes are known to be sweeter than regular sweet potatoes and can also have a hint of wine flavor. I used Stokes Purple Sweet Potatoes (from the U.S.), but there is also the delicious Okinawa Sweet Potato version from Japan!
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Ingredients:
- Purple sweet potatoes, such as Stokes or Okinawa (for the gorgeous purple hue)
- Butter (coconut oil if vegan-preferred)
- Maple Syrup
Equipment:
- Large Pot
- Masher (I use this masher)
- Peeler (this Oxo peeler is my go-to)
- Colander or mesh strainer
How to Make Sweet Potato Puree:
Do I Need to Peel Purple Sweet Potatoes? For a smoother mash, I recommend peeling. If you want a little more fiber and nutrition, save the skin! I have made this both ways and either way is delicious!
How to Cook Purple Sweet Potatoes:
Before any potato recipe, scrub and clean the skin first!
For boiling the purple sweet potatoes, cut the peeled (or unpeeled) potatoes into 2" chunks. Transfer to a large pot and add enough water to cover them. Bring water to a boil and continue cooking until the potatoes are fork-tender about 15-20 minutes. Drain the potatoes in a colander. These potatoes are then ready for mashing!
Transfer the cooked purple sweet potatoes to the large pot, using a masher or fork, and press on the potatoes until a mash or puree is formed. If you prefer a smoother texture, use a handheld mixer or blender for a creamier blend (add at a tablespoon of water or broth at a time for blending). Stir in the melted butter, maple syrup, and spices. Then salt and pepper to taste. Serve with your favorite protein and vegetables for a well-balanced meal!
This recipe for purple sweet potato puree boils the potatoes before mashing. If you prefer roasting the whole potato in the oven, pierce each potato with a fork or knife several times and rub it with olive oil or butter.
Place on a baking sheet and cook for at least 40 minutes at 400 degrees Fahrenheit. Cook until the sweet potato is fork-tender. Whole roasted potatoes are even delicious on their own as a side dish!
Variations of this Recipe for Purple Sweet Potatoes:
Not able to get purple sweet potatoes? All forms of potatoes will be excellent and just as tasty! Besides potatoes, other delicious mashed vegetables will do, such as celery root, parsnips, and rutabagas.
To make this vegan, use vegan butter, coconut oil, or olive oil for the butter in this recipe.
This recipe for purple sweet potatoes is naturally gluten-free!
For a savory dish, try fresh herbs such as rosemary, sage, and chives! Or try garlic, orange zest, juice, and paprika or chili powder for other flavor options!
How to Store it:
This recipe for purple sweet potato puree and any other mashed potato can be stored in an airtight container for up to three days in the refrigerator or up to three months in the freezer. Before freezing, make sure to let the dish completely cool before transferring.
Mashed potatoes can also be reheated in the microwave, oven, or stovetop.
This recipe for purple sweet potato puree will add an exciting taste and color to your next family dinner! However you choose to eat them, I hope you have a fantastic fall and holiday season enjoyed with those you love!
XOXO Bunny
Recipe for Purple Sweet Potato Puree
This recipe for a purple sweet potato puree is the perfect addition to a cozy fall meal or as a colorful holiday side dish!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 cups 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 large Purple Sweet Potatoes, about 1 ½ to 2 pounds, peeled and chopped into 2" chunks
- ¼ cup melted butter, unsalted
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- vegetable broth or water, optional (see Notes)
- Salt and pepper to taste
Instructions
Place potatoes in a large pot and cover with water. Bring to a boil and simmer for 15-20 minutes or until fork-tender.
While the potatoes are boiling, in a small bowl, combine the melted butter, spices, and maple syrup. Set aside.
Once the potatoes are tender, drain in a colander (make sure to save a ¼ cup of the cooking water) then transfer back to the pot. Using a masher, press down to break apart the potatoes until a mashed or pureed consistency is achieved, add in cooking water or vegetable broth one tablespoon at a time if needed to thin the texture (optional). Stir in the butter mixture and mix until evenly combined. Salt and pepper to taste.
Add additional butter or spices as desired. Serve on a plate in one-cup servings or a baking dish for family style dinner. Enjoy!
Notes
To thin the consistency when mashing, use some of the cooking water or vegetable broth.
