Baked Purple Sweet Potato Mash

Purple potato mash in a white bowl with a garnish of pineapple wedges and mint.

If you want to eat a rainbow, these sweet potatoes have just the color purple you’re looking for. Using an easy baking method and coconut milk instead of regular dairy, you'll get a creamy, substantial, and striking side dish to brighten up any plate.

Course Side Dish

Cuisine Asian, Hawaiian

Diet Gluten Free, Low Lactose, Vegan

Keyword purple sweet potatoes, purple yams, ube recipes

Prep Time 5

Cook Time 40

Servings

Calories 236kcal

Author Agile Test Kitchen

Equipment

1 bakiing sheet
1 Mixing bowl

Ingredients

1 1/2 lb purple sweet potatoes
2 Tb coconut milk, add more as needed or butter or vegan butter

Optional Ingredients

1/4 tsp salt
2 Tb maple syrup or coconut sugar or honey, agave, or other sweetener

Instructions

Preheat oven to 350 degrees F.
Wash and prick the sweet potatoes with the tines of a fork a few times on all sides.
Place on a baking sheet, and put in the oven. Roast until the potatoes are ompletely soft and easily pierced with a fork or paring knife with no resistance. This should take around 40-50 minutes.
Cut sweet potatoes in half, and scoop out flesh with a large spoon. Let cool if too hot to handle.
Mix in the coconut milk and any optional ingredients and serve.

Notes

1 1/2 lbs of purple potatoes makes roughly 3 cups of purple potato mash. Each serving is about 3/4 cup. This recipe serves 4 as a small side dish or 2 if you want a larger potions.

Can't be bothered to mash? Just split the potatoes in half after cooking and let everyone scoop and mix in their own toppings.

Don't like skin? Peel, chop, and and boil the potatoes in water until cooked through (about 7-10 minutes for 2" sized chunks.) Proceed with mixing in the coconut milk/butter/sugar as desired. Note this method adds more water to your potato, resulting in a looser consistency.

Nutrition