I love this creamy vegan purple mashed sweet potato recipe. It’s so simple, delivers so much flavor and packed full of nutrition. With fresh ginger and coconut milk for a bright and beautiful side dish to make any meal a special occasion.
I can remember my first time seeing a purple potato was on Thanksgiving at my Grandma’s house. She was sooooo embarrassed! She had no idea they would be purple in the middle. I still don’t understand why she was embarrassed, I loved them! They were so pretty and tasted amazing!
This year I am making this beautiful purple sweet potato mash recipe for Thanksgiving along with this Pecan Crusted Butternut Squash Pasta Bake and dad’s must have Green Bean Casserole. Top it all off with this Orange Ginger Cranberry Sauce for the best Turkey Dinner Combo.
Here in Hawaii, Okinawa Sweet Potatoes are locally grown and a staple in our diet. They are a nutrition powerhouse, loaded with antioxidants, vitamins and minerals.
A sweet potato a day keeps the doctors away!-Me
This recipe is super easy and pairs well with a variety of protein and veggies, perfect for Thanksgiving or any special occasion. It’s also vegan, so we can check this dish for our vegan friends. ✅
- 2 lbs. Purple Sweet Potatoes
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup fresh ginger root
- 1 can coconut milk
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It starts out by pealing and trimming purple sweet potatoes before boiling them in a pot of slightly salted water for about 30 minutes or until fork tender.
Drain and set aside.
While the potatoes are boiling, peel and chop 2 – 4 inches of fresh ginger root, about 1/4 cup chopped. (Make sure to chop ginger into 1/4 inch or smaller before mincing in the food processor to avoid stringy ginger)
In a food processor, pulse ginger to mince. Scrape down the sides and run food processor until ginger is minced super fine.
Scrape down the sides again before adding boiled sweet potatoes, salt and pepper to taste.
Pulse sweet potatoes into a crumbled consistency. Using your spatula, crush all the big pieces of potato before adding the coconut milk.
Turn food processor to low setting and funnel coconut milk through the hole for 30 seconds.
Scrape down the sides and process again on high speed for 30 seconds.
Scrape down the sides and crush any beg chunks before processing for another 20-30 seconds, or until nice and smooth.
Don’t over process! Potatoes get starchy, sticky and unappetizing when over processed.
This recipe is an exceptional side dish with fresh grilled fish, steak or a portobello mushroom. It also makes the best topping for Indian Shepard’s Pie or Thanksgiving Leftovers.
Purple Sweet Potatoes vs. Yams
Purple sweet potatoes are sooooo mush better than a yam…IMO. The texture of a purple sweet potato is denser and creamier than a yam. The flavor is sweeter and more potato like, rather than a carrot…. if that makes sense. Use these potatoes to impress your guests and satisfy your soul.
The color of sweet potatoes vary. Look for clean, dense potatoes similar in size and shape with minimal discoloration. If the potatoes are dark under the peel, discard the brown parts if any. The color of the potatoes turn fast, so if you plan to peel and chop ahead of time, soak in water right away.
M⭕️RE Recipes to L⭕️VE:
Mashed Sweet Potatoes
- Food Processor
- 2 lbs purple sweet potato yams will do if you must
- ¼ cup fresh ginger root minced
- 2 ½ tsp salt
- ½ tsp black pepper
- 1 can coconut milk
- Peal and trim sweet potatoes, chop into chunks.
- Boil sweet potatoes with 1 tsp salt for 30 minutes or until soft.
- Meanwhile, chop ginger and pulse in food processor to mince. Scrape the sides and process on low until minced fine..
- Drain sweet potatoes and transfer to the pitcher of a food processor with minced ginger.
- Pulse sweet potatoes, 1 ½ tsp sea salt and pepper to a crumble, scrape the sides and pulse the chunks.
- Turn food procesoor to low speed and add coconut milk throught the funnel.
- Scrape down th sides and process just until smooth.
- Taste and Enjoy!