Creamy Purple Sweet Potato Recipe
This purple sweet potato recipe transforms beautiful violet potatoes into a smooth, flavorful mash with a hint of natural sweetness and a touch of coconut cream. It’s cozy, colorful, and easy to serve alongside just about any meal.
Equipment
- Baking sheet
- Parchment paper
- Sharp knife
- Large mixing bowl
- Potato masher
- Measuring cups and spoons
Ingredients
- 4 medium purple sweet potatoes about 2 lb, cubed
- 2 tablespoons olive oil
- ⅓ cup canned coconut milk well-shaken
- 1 tablespoon maple syrup Optional
- ¾ teaspoon fine sea salt divided
- ¼ teaspoon ground black pepper
- 2 teaspoons toasted sesame seeds Optional garnish
- 1 tablespoon chopped fresh chives Optional garnish
- Pinch ground cinnamon Optional
- Splash vanilla extract Optional
- Crumbled chèvre or feta Optional savory twist
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- Scrub and cube sweet potatoes into 1-inch pieces.
- Toss cubes with olive oil, ½ tsp salt, and pepper. Spread evenly on baking sheet.
- Roast 25–30 minutes, flipping halfway, until tender and slightly golden.
- Transfer roasted potatoes to a bowl. Add coconut milk, maple syrup (if using), remaining salt, and any spices. Mash until creamy.
- Taste and adjust seasoning. Add extra milk if needed.
- Scoop into a serving bowl and top with sesame seeds and chives before serving.
Notes
To keep the color bold and bright, avoid boiling—roasting locks in that vibrant purple hue and brings out the best flavor.