Ingredients
Potatoes
- 2 pounds purple “stokes” sweet potatoes (roughly 2 large)
Dairy & Fats
- 1/2 cup milk (cow’s milk or unsweetened, unflavoured dairy-free alternative, or cream)
- 1/4 cup butter (regular, unsalted or dairy-free alternative)
Spices & Seasonings
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp garlic powder
- Salt, to taste
Herbs
- 2 Tbsp chopped parsley
- 2 Tbsp chopped green onion
Instructions
- Prep the potatoes: Peel and wash the purple sweet potatoes thoroughly. Cut them into roughly 1-inch thick cubes to ensure even cooking.
- Boil the potatoes: Place the sweet potato cubes in a large pot and cover completely with water. Put a lid on the pot and bring the water to a boil over high heat.
- Simmer until tender: Once boiling, reduce the heat to low and let the potatoes simmer, covered, for about 15 minutes or until they can be easily pierced with a fork.
- Drain the potatoes: Turn off the heat and carefully drain all the water from the pot, leaving the cooked sweet potatoes behind.
- Add flavorings and mash: Add the milk, butter, cinnamon, nutmeg, garlic powder, and salt to the drained potatoes. Mash everything together with a potato masher until you reach your desired texture, adding more milk or butter if you want it creamier.
- Finish with fresh herbs: Stir in the chopped parsley and green onion for a fresh burst of flavor. Serve the mashed purple sweet potatoes hot and enjoy!
Notes
- Use dairy-free milk and butter alternatives to make the recipe vegan or dairy-free.
- Adjust spices and salt to your taste preference for a more personalized flavor.
- For a smoother mash, you can pass the potatoes through a ricer instead of mashing by hand.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
