These creamy mashed purple sweet potatoes are one of my favorite ways to add a little color to the table. They’re velvety, lightly sweet, and make a fun twist on the classic mash!
A Note From Kristen
I love making mashed purple sweet potatoes whenever I want a side dish that feels a little special without any extra fuss. They’re naturally vibrant, full of antioxidants and fiber, and their flavor is even better with simple additions like maple syrup and butter. This version comes together easily, can be tweaked for different diets, and works just as well for a weeknight dinner as it does for Thanksgiving. It’s one of those recipes that looks impressive on the table but stays wonderfully simple to pull off. Enjoy!
~Kristen
5-Stars From Our Readers
“I made these for our work Thanksgiving potluck and they were a huge hit. Everyone loved their vibrant color and delicious taste. Thank you for the suggestion to add pecans to the top; they added extra texture and even more flavor!”
— Trish
What are Purple Sweet Potatoes?
Purple sweet potatoes are a naturally vibrant twist on the classic sweet potato originating in South America. Their deep color comes from anthocyanins, which give them that gorgeous purple hue. They’re slightly sweeter than the orange variety, work well in both savory and sweet dishes, and bring a beautiful pop of color to any meal. With their gentle sweetness and striking appearance, they’re an easy way to make a dish feel a little more special!
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Mashed Purple Sweet Potatoes
- Peel and chop the purple sweet potatoes so they cook evenly and mash easily. Add them to a large pot, cover with water, and bring to a boil. Lower to a high simmer and cook until fork-tender.
- Drain and return them to the warm pot, then stir in the milk, butter or plant-based alternative, and maple syrup.
- Mash or blend to your preferred texture, whether you like them smooth or a little chunky. Season with salt and pepper to taste.
- Serve warm!
Kristen’s Top Tips
- Even Chopping: Cut the potatoes into uniform pieces to ensure they cook at the same rate. This prevents some pieces from becoming too mushy while others are still hard.
- Don’t Overcook: Boil the potatoes just until they are fork-tender. Overcooking can make them waterlogged and less flavorful.
- Adding Liquids: Incorporate your milk and butter gradually. This helps you control the consistency and avoid making the mash too runny.
- Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg, or even a bit of brown sugar for a different twist.
- Garnish Ideas: To make this beautiful dish even more stunning, sprinkle some pecans or chopped fresh herbs like parsley or chives over them to garnish.
Storage & Reheating
- Fridge: To store, let the mashed purple potatoes cool to room temperature, then transfer them to an airtight container. It can be refrigerated for up to 5 days, making it a convenient option for meal prep or for enjoying throughout the week.
- Reheat: The best method is to reheat them in a pot over low heat on the stove, adding a little extra milk or butter to keep the mash moist and creamy. You can also use a microwave, reheating in short intervals and stirring in between to ensure even warming.
- Freeze: Place them in a freezer-safe container or a ziplock bag, leaving a little space for expansion. They can be frozen for up to 3 months. To use, thaw in the refrigerator overnight and then reheat as above.
Serving Ideas
- Holiday side for Thanksgiving or Christmas, paired with classics or a vegetarian roast.
- Served with breakfast favorites like scrambled eggs, hash brown egg nests, or topped with a poached egg.
- Paired with other sides such as green beans, sautéed veggies, mushroom stroganoff, or butter beans.
- Used in place of regular mashed potatoes in a vegetarian shepherd’s pie.
Frequently Asked Questions
Can I make mashed purple sweet potatoes ahead of time?
Absolutely! You can prepare them a day or two in advance and store them in the refrigerator. Just reheat them on the stove or in the microwave when you’re ready to serve.
Are there any other spices I can add to enhance the flavor?
Cinnamon, nutmeg, or a dash of cayenne pepper can add a lovely depth of flavor to your mashed purple sweet potatoes. Feel free to experiment according to your taste preferences.
More Delicious Sweet Potato Recipes
Mashed Purple Sweet Potatoes Recipe
Ingredients
- 2 pounds purple sweet potatoes 2 large potatoes or 3 medium potatoes, peeled and chopped
- ½ cup milk of choice dairy or plant-based milk if vegan/dairy-free
- ½ cup butter or plant-based butter if vegan/dairy-free
- 1 tablespoon maple syrup
- salt to taste
- ground black pepper to taste
Instructions
- Add the peeled and chopped purple sweet potatoes to a large pot.
- Add water to the pot until the sweet potatoes are just covered.
- Place the pot over high heat and bring to a boil. Place the lid on and reduce the heat to a high simmer.
- Simmer the potatoes for 15 minutes or until a fork easily pierces the potatoes.
- Drain the potatoes and return them to the warm pot.
- Immediately add the milk, butter and maple syrup.
- Blend with an immersion blender, egg beater, or a hand-held potato masher until the desired consistency is reached.
- Season with salt and pepper to taste.
- Serve and enjoy!
I love how easy and simple this recipe is! I tried this yesterday and it was REALLY good! Thanks for sharing and keep on inspiring us with your recipe.
I’m so very happy to hear it! Thank you for sharing. 🙂
Ooh! I’m so happy I randomly bought purple sweet potatoes yesterday. These came out amazingly well! So pretty and tasty, too. I’m excited for my son to come home and see them. I know they’ll be a hit!
I added cinnamon to what I’ve done and it came out really good! I so much like the unique taste of the purple sweet potatoes the most. All in all this dish is really savory and velvety, so delish! I love it <3
This is a great take on the classic mashed potatoes. Tried this the other day and I’m definitely bringing this to my Thanksgiving table!
I was very skeptical about the maple syrup in this recipe, but he was absolutely delicious! I made pancakes from leftovers
I so love the color of this dish. AND it tastes as good as it looks! Great recipe!
I made these for our work Thanksgiving potluck and they were a huge hit. Everyone loved their vibrant color and delicious taste. Thank you for the suggestion to add pecans to the top; they added extra texture and even more flavor!