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Mashed Stokes Purple Sweet Potatoes Recipe

November 25, 2013 by Jeanette 26 Comments

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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.
Mashed Stokes Sweet Potatoes © Jeanette's Healthy Living
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.

Stokes Purple Sweet Potatoes
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.

Stokes Sweet Potato Mash © Jeanette's Healthy Living
These mashed sweet potatoes would make an interesting addition to your Thanksgiving table. Of course, if you can’t find purple sweet potatoes, you can always use orange sweet potatoes.

If you’re still looking for Thanksgiving recipe ideas, check out my post with 40 Gluten-Free Dairy-Free Thanksgiving Recipes.

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Mashed Stokes Purple Sweet Potato

Prep Time 1 hour 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 -8

Ingredients

  • 3 Stokes Purple Sweet Potatoes
  • 3/4 cup coconut milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • salt to taste

Instructions

  1. Preheat oven to 375 degrees. Poke holes in sweet potatoes. Bake for 1 1/2 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.

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Filed Under: healthy choices, Holidays, side dishes, Thanksgiving, vegan, vegetarian Tagged With: dairy-free Thanksgiving side dish, Stokes Purple Sweet Potato, vegan sweet potatoes

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Comments

  1. Joanne says

    November 25, 2013 at 7:15 am

    Purple sweet potatoes make me endlessly happy! This mashed version of them is beautiful.

    Reply
    • Jeanette says

      November 25, 2013 at 10:17 am

      Thanks Joanne – I do love the deep jewel tones of these sweet potatoes!

      Reply
  2. Kelly says

    November 25, 2013 at 9:20 am

    I love how beautiful and colorful these mashed potatoes are! They sound amazing with the coconut milk, maple syrup and spices. We love roasting purple and orange sweet potatoes so I can’t wait to try this mashed version. Thanks for sharing Jeanette and hope you have a wonderful week!

    Reply
    • Jeanette says

      November 25, 2013 at 10:18 am

      Thanks Kelly – the coconut milk really complements these sweet potatoes nicely.

      Reply
  3. alison @ Ingredients, Inc says

    November 26, 2013 at 7:50 am

    love this! Happy holidays to you and your family!

    Reply
    • Jeanette says

      November 26, 2013 at 8:47 am

      Thanks Alison – Happy Thanksgiving to you and your family!

      Reply
  4. Sommer @ ASpicyPerspective says

    November 26, 2013 at 8:39 am

    These purple potatoes are beautiful!! Great twist on regular mashed potatoes! Hope you and your family have a very Happy Thanksgiving!!

    Reply
    • Jeanette says

      November 26, 2013 at 8:47 am

      Thanks Sommer – Happy Thanksgiving to you and your family too!

      Reply
  5. Rachel Cooks says

    November 26, 2013 at 8:55 am

    These are gorgeous! Love that you used coconut milk.

    Reply
    • Jeanette says

      November 26, 2013 at 1:59 pm

      Thanks Rachel – I love coconut milk with sweet potatoes. Happy Thanksgiving!

      Reply
    • Elaine says

      November 22, 2017 at 6:37 pm

      Do we use the canned or refrigerated coconut milk?

      Reply
      • Jeanette says

        November 22, 2017 at 9:16 pm

        I use canned coconut milk for flavor

        Reply
  6. Shaina says

    November 30, 2013 at 11:14 am

    We grew purple sweet potatoes this year, and I am just in love with the color!

    Reply
    • Jeanette says

      December 1, 2013 at 1:15 pm

      That’s great Shaina – wish I had a garden with such exotic colored sweet potatoes!

      Reply
  7. Kim - Liv Life says

    December 1, 2013 at 3:46 pm

    OOhh!! I’m loving the color of these beauties!! I have only used them as roasted potatoes, but why not mashed? I guess I was concerned that the color wasn’t “right”, but what’s not right about it? LOVE this recipe… I’m curious to see what my kids say when I serve these!

    Reply
  8. Marly says

    December 4, 2013 at 12:07 am

    How fun! I love colorful food!

    Reply
    • Jeanette says

      December 5, 2013 at 8:49 am

      Thanks Marly – I always like surprising my kids with funky new foods!

      Reply
  9. Nami | Just One Cookbook says

    December 5, 2013 at 1:27 am

    Ohhhhhh! Look at this gorgeous purple color! I buy purple potatoes and mash like you do, and put it in pie sheet. In Japan sweet potato sweets are very popular in fall. I completely forgot about it. This totally brightens dinner table!

    Reply
  10. Tommanee McKinney says

    April 17, 2014 at 1:50 pm

    So, I am trying to sugar detox, and I want as little added sugar in my diet as possible. How do I make this moist without adding refined sugar?

    Reply
    • Jeanette says

      May 31, 2014 at 9:33 am

      You can just leave out the maple syrup and add more coconut milk to loosen up the potatoes.

      Reply
  11. sarah says

    July 30, 2015 at 2:07 am

    hi I was wondering can you make muffins using your Mashed Stokes Purple Sweet Potato recipe or would it call for additional ingredients and also can you substitute cocunut milk for maybe almond or soymilk if you cant have cocunut milk

    Reply
    • Jeanette says

      July 30, 2015 at 7:31 pm

      Sarah,
      Theses mashed potatoes are pretty dense so it wouldn’t work as a muffin. You could substitute almond or soy milk (or another non-dairy milk) for coconut milk.

      Reply
  12. Elaine says

    November 17, 2017 at 5:24 pm

    What kind of coconut milk? Canned or refrigerated? Thanks!

    Reply
    • Jeanette says

      November 17, 2017 at 6:12 pm

      I used canned coconut milk. Depending on how starchy your potatoes are, you may need to add a little extra liquid.

      Reply
  13. Ken says

    May 15, 2020 at 12:05 am

    Do you know where I can purchase the Okinawan tanned skinned purple fleshed potatoes? Some call them Beni Imo.Looking for the high antioxidant type.

    Reply
    • Jeanette says

      May 21, 2020 at 4:37 pm

      Frieda’s used to carry them online. Perhaps Whole Foods?

      Reply

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