Mashed Purple Sweet Potatoes topped with butter and toasted pecans. Purple sweet potatoes peeled for Mashed Purple Sweet Potatoes. A recipe for Mashed Purple Sweet Potatoes with toasted pecans. Hi Guys! Everyone seems to be jumping into the Thanksgiving spirit and we totally are as well. We’re starting today with these crazy looking sweet potatoes. We have a really simple mashed sweet potato recipe for you today, using purple sweet potatoes, only because I found some at the market the other day and I love the intensity of the purple! If you can’t find purple sweet potatoes or the color of them freak you out non-purple sweet potatoes work just fine. :) I’m not a huge candied yam person so to me this is the perfect, slightly sweet alternative. Not so in your face sugar which is how I like it.

As we all prepare for this upcoming time of reflection and thanks I think it’s important to remember our loved ones back east, the devastation that has hit them and what we can do to do our part and help. Whether it’s donating money, food, clothes, etc. every little bit counts. During this time, lets not forget about all our furry friends who also lost their homes, were separated from their families and have absolutely no idea what’s going on. They desperately need our love and compassion during this difficult time. You can donate for both people and animals through a large number of different organizations both established and created for this specific cause. I hope everyone has a wonderful and safe week!
xx, Jenny

Mashed Purple Sweet Potatoes
Serves 4 to 6

Ingredients:
2 to 3 large purple sweet potatoes (about 2 lbs), peeled and chopped
1/3 cup heavy cream, warmed
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
pinch ground cardamom
salt to taste
garnish:
1/3 tablespoons toasted pecans, chopped
maple butter:
1/4 cup unsalted butter, melted
2 tablespoons maple syrup

Directions:
1. Place potatoes in a large pot and fill with water.
2. Place pot over high heat and bring to a boil. Boil potatoes until fork tender, 20 to 25 minutes.
3. Drain potatoes and place back into the pot. Add cream, butter and a pinch of salt and mash with a potato masher or with an electric hand mixer until desired consistency has been achieved. Stir in maple syrup, cinnamon and cardamom. Season with salt to taste.
4. For maple butter: Stir together butter and syrup until combined.
5. Scoop mashed sweet potatoes into a large bowl and drizzle with maple butter. Finish with a sprinkle of pecans and serve.

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