These Mashed Stokes Purple Sweet Potatoes are a nice twist on traditional mashed sweet potato. Whipped with coconut milk, these sweet potatoes are dairy-free and vegan.
Recently, I’ve been trying to diversify the varieties of vegetables that my family and I eat. It’s easy to get into a rut and make the same vegetables every week. Fortunately, my kids eat a fairly wide variety of vegetables, including broccoli, cauliflower, kale, brussels sprouts, green beans, salad greens, bok choy, Swiss chard, and sweet potatoes. They like some vegetables more than others, but for the most part, I can’t complain.
A few weeks ago, I made Roasted Rainbow Cauliflower, with a trio of cauliflower varieties in purple, orange and green. So, when I mashed up these purple sweet potatoes, my boys weren’t that surprised to find yet another new colored vegetable on their plate. Stokes Purple Sweet Potatoes are packed with antioxidants. You can practically see that with the deep purple color that almost seems unreal.
Their texture is denser and dryer than your typical sweet potato, and they take a bit longer to cook. Whipped with some coconut milk and maple syrup, and seasoned with a touch of cinnamon and ginger, these Mashed Stokes Purple Sweet Potatoes are simple enough to make, yet because of its brilliant purple color, will be the talk of the table.
If you’re still looking for Thanksgiving recipe ideas, check out my post with 40 Gluten-Free Dairy-Free Thanksgiving Recipes.
- 3 Stokes Purple Sweet Potatoes
- ¾ cup coconut milk
- 2 tablespoons maple syrup
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- salt, to taste
- Preheat oven to 375 degrees. Poke holes in sweet potatoes. Bake for 1½ hours or until knife easily pierces potato. Remove from oven. Cut potatoes in half and scoop out flesh into mixing bowl. You should have about 3 cups of potato. Add coconut milk, ginger, cinnamon and salt to taste. Beat until smooth.
Disclosure: Frieda’s sent me some Stokes Purple Sweet Potatoes to try.