Description
This quick and easy mashed purple sweet potatoes recipe offers a vibrant and flavorful side dish that combines creamy texture with warm spices and fresh herbs. Perfectly cooked and mashed, these purple ‘Stokes’ sweet potatoes are enhanced with cinnamon, nutmeg, garlic powder, and topped with fresh parsley and green onion for a colorful accompaniment to any meal.
Ingredients
Scale
Sweet Potatoes
- 2 pounds purple “Stokes” sweet potatoes (roughly 2 large)
Add-ins
- 1/2 cup milk (cow’s milk or unsweetened, unflavoured dairy-free alternative, or cream)
- 1/4 cup butter (regular, unsalted or dairy-free alternative)
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp garlic powder
- Salt, to taste
Garnish
- 2 Tbsp chopped parsley
- 2 Tbsp chopped green onion
Instructions
- Prep: Peel and wash the purple sweet potatoes. Cut them into roughly 1-inch thick cubes to ensure even cooking.
- Boil Potatoes: Place the cubed sweet potatoes into a large pot and add enough water to cover them completely. Cover the pot with a lid, turn the heat to high, and bring to a boil.
- Simmer: Once boiling, reduce the heat to low, keep the pot covered, and let the potatoes simmer for about 15 minutes or until they are easily pierced with a fork.
- Drain: Turn off the heat and drain the water from the sweet potatoes thoroughly.
- Add Ingredients: To the drained potatoes, add the milk, butter, cinnamon, nutmeg, garlic powder, and season generously with salt.
- Mash: Use a potato masher to mash the sweet potatoes until your desired texture is reached. Taste and adjust the seasonings as needed. Add more milk or butter if a creamier or thinner consistency is preferred.
- Garnish and Serve: Stir in the chopped parsley and green onion for a fresh finish. Serve hot as a delicious side dish.
Notes
- You can use dairy-free milk and butter alternatives to make this recipe vegan.
- Adjust the garlic powder and spices according to your preference for milder or stronger flavor.
- For an extra creamy mash, consider heating the milk and butter before adding them to the potatoes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- If purple sweet potatoes are unavailable, regular orange sweet potatoes can be used, though the dish will have a different color and flavor.
