Mashed Purple Sweet Potatoes

4.98 from 37 votes

Mashed purple sweet potatoes are a visually stunning side dish & so easy to make. Perfect for any occasion, from Thanksgiving to a simple family dinner.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American, Japanese

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 425kcal

Author: Kristen Wood

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

US Customary - Metric

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!

Notes

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 it 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.

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