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If you’re looking for a side dish that’s just as nourishing as it is beautiful, this Whipped Purple Sweet Potato Mash is it. Made with vibrant Frieda’s Stokes Purple Sweet Potatoes®, a little butter, milk, and warm spices, this mash is silky smooth, lightly sweet, and perfect for both weeknight dinners and special occasions.
I love this recipe because it lets the natural sweetness and earthy flavor of purple sweet potatoes shine—no added sugar needed. The cinnamon and nutmeg enhance their sweetness just enough, while a hand blender or mixer gives it that whipped, restaurant-style texture.
Why You’ll Love This Recipe
What Are Purple Sweet Potatoes?
Purple sweet potatoes are known for their deep purple flesh and slightly nutty, less sugary flavor compared to orange sweet potatoes. Their bold color comes from anthocyanins, powerful antioxidants also found in blueberries and purple cabbage.
What you’ll need for this recipe:
Instructions
- Cook the potatoes – Place the cubed purple sweet potatoes in a large pot cover with water. Bring water to a boil, then reduce to a simmer and cook for 20–25 minutes, or until fork-tender.
- Drain well– Drain the potatoes thoroughly and return them to the warm pot. Let them sit for 1–2 minutes to allow excess steam to escape—this helps prevent a watery mash.
- Add the flavor – Add butter, cinnamon, nutmeg, and a pinch of salt to the hot potatoes.
- Whip until creamy– Using a hand blender or hand mixer, blend while slowly adding milk until you reach your desired consistency—smooth, fluffy, and whipped.
- Taste and adjust– Add more salt, butter, or milk as needed. Serve warm.
Recipe Tips
Blend while the potatoes are still warm for the smoothest results.
Add milk gradually—you can always add more.
For extra richness, swap part of the milk for cream or coconut milk.
Whipped Purple Potato Mash
Equipment
- Hand Blender or Hand Mixer
Ingredients
- 3 pounds Frieda’s Stokes Purple Sweet Potatoes , peeled & cubed
- 3 tablespoon butter
- ½ cup milk dairy or non-dairy
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- a pinch of salt
Instructions
- Place peeled and cubed sweet potatoes in a large pot and cover with water.
- Bring to a boil, reduce heat, and simmer for 20–25 minutes until fork-tender.
- Drain thoroughly and return potatoes to the pot to release excess steam.
- Add butter, cinnamon, nutmeg, and salt.
- Using a hand blender or hand mixer, whip while slowly adding milk until smooth and fluffy.
- Taste and adjust seasoning. Serve warm.
Notes
- Blend while hot for the creamiest texture
- Add milk gradually to avoid over-thinning
- For extra richness, swap some milk for cream or coconut milk
Did you make this recipe?
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