Mashed Purple Sweet Potatoes Recipe Whiskaffair

on Jan 05, 2022, Updated Sep 29, 2023 Here are some more sweet potato recipes that you may like: Chicken Sweet Potato Soup, Roasted Sweet Potato Hummus, Oven Roasted Sweet Potato Wedges, and Thai Red Sweet Potato Curry.

About Mashed Purple Sweet Potatoes

Give your regular sweet potato mash a vibrant and beautiful twist with these one-pot Instant Pot mashed purple sweet potatoes. These are nutritious and comforting and make for an incredible side dish. This purple sweet potato mash has a mild candy-sweet taste and is slightly sweeter than regular sweet potato mash. I have adapted my classic Instant Pot Garlic Mashed Potatoes recipe for purple sweet potatoes instead of regular potatoes. Purple sweet potatoes are drier than regular potatoes, so I increased the quantity of a few ingredients to ensure they turn out perfectly creamy. Serve them as a side dish topped with butter and crushed nuts. Their beautiful deep purple color will surely make your meal look even better. Make this side dish for everyday meals, special occasions, or festivals. It is a great addition to the Thanksgiving table, Christmas dinner, or Valentine’s Day meals. This purple sweet potato recipe is gluten-free and can be easily doubled or tripled. I made it in my 3-quart instant pot. If you’re doubling or tripling it, use a 6-quart instant pot. The cooking time will remain the same.

Serving Suggestions

This purple sweet potato mash is a great side dish with grilled chicken, fish, grilled or sautéed veggies, or any curry and rice combination. You can find them in Asian supermarkets, farmers’ markets, or organic vegetable sections of large grocery stores like Whole Foods and Trader Joe’s. The best time to find them is September through April. Purple sweet potatoes have many health benefits. Read more about it here. Olive Oil – Go for good quality extra virgin olive oil for the best taste. Butter, Sour Cream, and Cream Cheese make the sweet potato mash rich and creamy. You can use unsalted or salted butter; it’s up to you. Garlic – Fresh garlic makes everything taste even better. If fresh garlic is not available, you can add garlic powder. Replace fresh garlic with roasted garlic to make the flavor even more complex. You can add some unsweetened heavy cream to make the purple potato mash richer and creamier. Add a little lemon juice, lime juice, or vinegar if you like the mashed potatoes tangy. Note – You can leave the purple skin on if you like the earthy flavor, but if you like them creamy, then peel the skin. Cut them into ½-inch cubes. Make sure the cubes are equal in size for even cooking. You can also slice the sweet potatoes into ½-inch thick round slices. Tip – Keep the sweet potato cubes soaked in water until ready to use otherwise they will become black in color due to oxidation. I prefer to peel and cube them just before cooking. Peel 4-5 garlic cloves and gather the remaining ingredients. It’s better if the butter, cream cheese, and sour cream are at room temperature for easy mixing. Tip – You can replace water with vegetable or chicken stock for added flavor. Set the valve to the sealing position. Press PRESSURE COOK and set the timer to 12 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure by moving the valve to the venting position. Use a spoon or a kitchen towel to move the valve to avoid steam burn. Once the pressure is released, open the lid.

3 tablespoon extra virgin olive oil 3 tablespoon salted butter ½ cup sour cream ¼ cup cream cheese

Check for salt and add more if required. Tip – If you are making these for a get-together, press the KEEP WARM setting of the instant pot and let the mashed potatoes be there for up to 3-4 hours. This way, you can make them beforehand, but they will be ready to serve when the dinner is served. You can top them with butter and crushed nuts or with coconut oil and flaky sea salt. To make it sweeter, drizzle maple syrup on top and sprinkle crushed pecans. This version is perfect for Thanksgiving or holiday meals.

Storage Suggestions

These mashed purple potatoes taste best when served warm, right out of the instant pot. But if you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. Add some milk before storing them, as they will thicken once refrigerated. Add more milk before re-heating if they have still gotten thick and dry. You can also freeze these in a freezer-safe container or zip-lock bags for up to 4 months. Thaw, reheat, and serve.