Mashed Purple Sweet Potatoes (Savory & Vegan)
These silky mashed purple sweet potatoes are easy and quick to prepare, packed with unique flavors and remarkably healthy. They are also unbelievably creamy and rich plus, look at their outstanding vibrant violet color! Perfect as a dairy-free and gluten-free side dish for Thanksgiving or Christmas that everyone will enjoy.
- 4 purple sweet potatoes, medium size
- ½ cup coconut cream - see note, or regular plain vegan milk
- 1 small clove of garlic - crushed
- ½ tsp salt - or to taste
- 2 tbsp fresh chives
Peel the potatoes and slice them in thick pieces (about 1 ½ inches thick). Then, transfer to a medium pot and cover with water. Bring to a boil, then turn down the heat to medium-low and let simmer until they are tender, about 15-20 minutes.
Drain and return the potatoes to the pot to help evaporate the extra water/moisture.
Mash until very smooth (I use a hand masher), then add the rest of the ingredients. Stir/mash well and taste to adjust the flavor. If the potatoes are still too dense, then add more milk/coconut cream until desired consistency.
Serve warm as a side dish. Goes well with a lentil meatloaf, vegan meatballs, roasted tofu, etc. They make for a great Thanksgiving or Christmas side dish!
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- You can either use canned coconut cream or simply scrape the top solid cream part from a can of coconut milk (see video). It works better when the can is chilled for at least an hour before, especially when the weather is warm.
- Store in the fridge in an air-tight container for up to 5 days. Reheat using the microwave or on the stove. Can also be frozen. The mashed potatoes might get thicker as they cool down, so add some more milk/cream when reheating if needed.
- Both Stokes or Okinawan purple sweet potatoes work well for this recipe. You should be able to find them in a regular grocery store. If not, then check out an Asian supermarket or you can also buy them online through the company Frieda's.