Mashed Purple Sweet Potatoes Recipe

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Nutrition Label

–+ servings

US Customary Metric

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A plate of mashed purple sweet potatoes topped with a pat of butter and a sprinkle of black pepper.

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4.98 from 37 votes

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!

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!

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Notes

For storage, let the mashed purple potatoes cool, then keep them in an airtight container in the fridge for up to 5 days. Reheat gently on the stove with a splash of milk or butter, or warm them in the microwave in short intervals. They also freeze well for up to 3 months; store in a freezer-safe container, thaw in the fridge overnight, and reheat as usual.

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