Description
These vibrant purple sweet potatoes are mashed to velvety perfection and infused with fragrant garlic and fresh herbs. The naturally sweet taste of the potatoes pairs beautifully with savory seasonings, creating a stunning side dish that’s as delicious as it is eye-catching. A must-try recipe to brighten up any meal!
Ingredients
Scale
- 2 pounds purple sweet potatoes, peeled and cut into chunks
- 3 tablespoons unsalted butter (or vegan butter substitute)
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- ¼ to ½ cup milk (dairy or non-dairy alternative), warmed
- Optional garnish: fresh parsley, chopped
Instructions
- Boil the Potatoes: Fill a large pot with water and bring it to a boil. Carefully add the peeled and chopped purple sweet potatoes. Cook for about 15–20 minutes, or until the potatoes are fork-tender.
- Drain: Drain the cooked potatoes in a colander, then return them to the pot or a large mixing bowl.
- Sauté Garlic (Optional Step): In a small skillet, melt 1 tablespoon of butter. Add the minced garlic and dried (or fresh) rosemary. Sauté for about 1 minute, stirring continuously, just until fragrant.
- Mash the Potatoes: Add the remaining butter to the potatoes along with the sautéed garlic and herbs. Begin mashing with a potato masher or use a hand mixer on low speed.
- Adjust Consistency: Gradually pour in warmed milk, a little at a time, while mashing until you reach the desired creaminess.
- Season: Stir in salt and black pepper. Taste and adjust seasonings if needed.
- Serve: Garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
- Variations:
- For a richer flavor, use heavy cream instead of milk.
- To add a spicy kick, stir in ¼ teaspoon cayenne pepper or a pinch of red pepper flakes.
- Dietary Considerations:
- To make this recipe vegan, replace butter with vegan butter and use a dairy-free milk alternative (such as almond, soy, or oat milk).
- This dish is naturally gluten-free.
- Tips:
- If you don’t have purple sweet potatoes, you can use regular sweet potatoes or a mix of both.
- Adjust the level of garlic and herbs to your preference.
- Serve with a drizzle of olive oil on top for extra richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: ~200 kcal
- Sugar: ~6 g
- Sodium: ~350 mg
- Fat: ~5 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~2 g
- Trans Fat: 0 g
- Carbohydrates: ~35 g
- Fiber: ~5 g
- Protein: ~3 g
- Cholesterol: ~10 mg