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
Other potato recipes you might like:
Mashed Purple Sweet Potatoes
INGREDIENTS
- 2 to 3 large purple sweet potatoes (about 2 lbs), peeled and chopped
- ⅓ cup heavy cream, warmed
- ¼ cup (½stick) unsalted butter, melted
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- pinch ground cardamom
- salt to taste
garnish
- ⅓ tablespoons toasted pecans, chopped
maple butter
- ¼ cup unsalted butter, melted
- 2 tablespoons maple syrup
INSTRUCTIONS
- Place potatoes in a large pot and fill with water.
- Place pot over high heat and bring to a boil. Boil potatoes until fork tender, 20 to 25 minutes.
- 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.
- For maple butter: Stir together butter and syrup until combined.
- Scoop mashed sweet potatoes into a large bowl and drizzle with maple butter. Finish with a sprinkle of pecans and serve.
Did you make this recipe? We want to see!
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Any thoughts on making this ahead, and maybe even freezing it?
This was sooo good. I didn’t have cardamom do I used some allspice instead. I also used ghee in stead of butter and coconut milk instead of cream. OMG so creamy and delicious. Will definitely make again!
So glad to hear you enjoyed this! Your substitutions sound great!
VERY easy with great flavor and kid approved.
I’m going to skip the garnish, but I am going to add bacon jam that I picked up at Trader Joe’s and make…….maple bacon mashed purple sweet potatoes
Is it a sweet or savoury dish. For instance would it be a good accompaniment of sausages or bacon?
savory!
i can’t find the purple potatoes in indiana. Any ideas?
You can you russets. The taste is the same.
purple sweet potatoes ‘starts’ can be purchased from tatorman.com. I got some 2 years ago. and have grown them now for the past two years. Not only are they pretty and nutritious, they can be put into a glass jar. half cover with water. set in a sunny window. in a couple of weeks or 3? leaves will grow. lovely green heart shaped leaves, that are also edible. when soil warms you can plant these starts into well worked soil, and grow your own. in fall after your first frost, dig them up. The ‘starts’ are so pretty in the window on a cold wintry day. makes them enjoyable pretty much all year. And these things store so nicely. and they are purple, which means choc full of antioxidents. check out tatorman. and google how to grow these wonderful purple sweet potatoes.
I made this for Easter and it was a big hit…very delish! The kids loved the purple color.
These look so cool. It makes me think I’d like to try making sweet potato rolls out of them as well. I wonder if the color would be too muted after baking?
What beautiful photos! We have purple potatoes here in Peru. Their vibrant color makes up for what they lack in sweetness. I like your use of maple syrup, which I think is an important addition with this type of potato. Thanks so much!
In Southeast Asia, particularly in the Philippines, we call this purple yam, ‘Ube’. We serve this a lot on Christmas dinner. Glad it is featured here in your blog. Yummy. We also make this into ice cream. And before anybody say ‘what?’ Let me tell you, you don’t have to have an ‘acquired taste’ or submerged into the Southeast Asian cuisine to appreciate it. It doesn’t taste starchy or ‘yammy’ when it is turned into a frozen delight.
Hi Jen! Ah yes, I’m familiar with Ube….yum! These purple sweet potatoes are slightly different from an authentic Ube, but they’re VERY similar….and ice cream in any form, with any ingredients is super yum to me ;)