Mashed purple sweet potatoes

mashed purple sweet potatoes

I bought purple sweet potatoes at Asian grocery store, I can’t find it easily at supermarket here in Germany. So happy if I finally got this. I love sweet potatoes so much and I love the color of purple sweet potatoes. This time, I’ve made mashed purple sweet potatoes with maple butter and toasted pecans. I served this with tortilla chips or as dip or spread.

mashed purple sweet potato with pecans

This mashed purple sweet potatoes inspired by Spoon Fork Bacon  .

Mashed purple sweet potatoes


  • 2 purple sweet potatoes (about 500g), peeled and chopped
  • 4 tablespoons heavy cream, warmed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup
  • pinch of ground cinnamon
  • salt to taste
  • garnish:
  • 2 tablespoons toasted pecans, chopped
  • maple butter:
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon maple syrup


  1. Place chopped sweet potatoes in a pot, fill with water and bring to a boil. Boil sweet potatoes until fork tender about 20 to 25 minutes. Or steam it for about 15-20 minutes.
  2. Drain sweet potatoes and place back into the pot. Add cream, butter and a pinch of salt and mash with a potato masher or food processor until smooth. Stir in maple syrup, cinnamon and salt.
  3. For maple butter: Stir together butter and syrup until combined.
  4. Place mashed sweet potatoes into a bowl and drizzle with maple butter and sprinkle with pecans.

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