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Mashed Purple Sweet Potatoes

A delightful and vibrant side dish made with creamy mashed purple sweet potatoes, infused with garlic and herbs for a comforting flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds purple sweet potatoes (Stokes or Japanese) Choose high-quality purple sweet potatoes for the best flavor.
  • 2 ounces ghee, butter, or plant-based butter alternative Adds richness to the dish.
  • 2 cloves garlic (minced) Enhances the flavor profile.
  • 1/4 cup minced fresh herbs (sage, thyme, chives, etc.) Choose your favorite herbs for freshness.
  • 1/2 cup milk or milk alternative (unsweetened and plain if plant-based) Helps achieve creamy texture when mashing.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.

Method
 

Preparation
  1. Wash and peel the purple sweet potatoes. Cut them into large chunks and place in a large pot, covering with cold water.
Cooking
  1. Bring the pot to a boil on the stovetop with a lid. Cook until the potatoes are fork-tender, about 15-20 minutes.
  2. While the potatoes are boiling, combine the ghee or butter in a small saucepan over medium-low heat. Add the minced garlic and herbs, letting them simmer for a few minutes to infuse the flavors. Set aside once done.
  3. After draining the sweet potatoes, return them to the pot. Add the milk, salt, and pepper. Mash the potatoes until creamy.
  4. Pour the melted butter and herb mixture over the mashed potatoes, reserving a small amount for serving. Stir well to combine.
Serving
  1. Transfer the mashed potatoes to a serving dish. Drizzle with the reserved butter herb sauce and sprinkle with flaky sea salt.

Notes

For creamier mash, use a hand mixer. Can be made ahead and reheated with added milk or butter. Incorporate lemon juice for a refreshing twist.