Mashed Purple Sweet Potatoes
Mashed Japanese or Stokes purple sweet potatoes with savory herb butter are an easy, comforting, nutritious and stunning side dish!
Servings: 4 servings
Ingredients
- 1.5-2 pounds purple sweet potatoes Stokes or Japanese
- 2 ounces ghee/butter/plant-based butter alternative
- 2 cloves garlic minced
- 1/4 cup minced fresh herbs sage, thyme, chives, etc.
- 1/2 cup milk or milk alternative unsweetened and plain if plant based
- salt and pepper to taste
Instructions
- Wash and peel sweet potatoes (*see note) and cut into large chunks. Place in a large pot and cover with cold water. Bring to a boil on the stove-top, cover and cook until fork tender, about 15-20 minutes.
- While the potatoes boil, combine the butter or ghee in a small sauce pot over medium-low heat. Add the garlic and herbs and let simmer for a few minutes until butter is completely melted and flavors of the herbs have infused into it. Set aside.
- Drain the potatoes once ready and place them back into the pot. Add the milk, salt and pepper and mash until creamy.
- Pour the melted butter herb sauce (reserving some for serving) onto the mashed potatoes and stir to combine.
- Serve with the additional butter herb sauce and finish with some flaky sea salt.
Notes
*It's not necessary to peel the potatoes just wash well if you like the skins in your mashed potatoes.
Nutrition
Serving: 1SERVING | Calories: 403kcal | Carbohydrates: 52g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 227mg | Fiber: 8g | Sugar: 15g