Mashed Purple Sweet Potatoes Recipes

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Wash your potatoes well and stab the potatoes a few times with a fork.
• Wrap the potatoes in tin foil, shiny side in.
• Place your wrapped potatoes on a baking sheet and bake for about an hour. Remove from the oven and let cool for a few minutes.
• Unwrap your potatoes, peel the skin and add the flesh to a large mixing bowl.
• Add the butter and maple syrup. Let the butter melt for a couple of minutes and then use a hand mixer to mash and mix everything together. If you feel that the texture is too dense, add a little bit of milk, whipping cream, or sour cream.
• Transfer to a serving bowl and serve hot.

ROASTED PURPLE SWEET POTATOES

Steps:

• Cut 2 large purple sweet potatoes into thin wedges. Toss on a rimmed baking sheet with 1/2 lemon (quartered and sliced), 3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon ground cumin; season with salt and pepper. Roast at 425˚ F, stirring once, until tender and lightly browned, 30 minutes. Top with chopped parsley.

MASHED PURPLE SWEET POTATOES

Steps:

• Wash and peel sweet potatoes (*see note) and cut into large chunks. Place in a large pot and cover with cold water. Bring to a boil on the stove-top, cover and cook until fork tender, about 15-20 minutes.
• While the potatoes boil, combine the butter or ghee in a small sauce pot over medium-low heat. Add the garlic and herbs and let simmer for a few minutes until butter is completely melted and flavors of the herbs have infused into it. Set aside.
• Drain the potatoes once ready and place them back into the pot. Add the milk, salt and pepper and mash until creamy.
• Pour the melted butter herb sauce (reserving some for serving) onto the mashed potatoes and stir to combine.
• Serve with the additional butter herb sauce and finish with some flaky sea salt.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.