Creamy Mashed Purple Sweet Potatoes

Oh my yum! If you’ve never had purple sweet potatoes, I recommend putting it on your bucket list of foods to try. Not only are they  the prettiest colored potatoes I have ever seen, but these babies are packed with powerful nutrients to keep your body healthy!  

The pretty purple hue of these potatoes comes from the Anthocyanins— a kind of phytochemical found in red, purple, and blue colored fruits and vegetables. The Anthocyanins may play a role in the prevention of cancer, heart disease, and age-related declines in cognitive performance and memory (see links below for more info).


I usually just roast my purple sweet potatoes and serve them with cashew cream or avocado, but this variation tastes like dessert! Creamy, sweet, and totally satisfying! There are two options: coconut milk or cashew milk. My favorite is cashew since I am not a huge fan of the coconut taste. You could also attempt just using almond, hemp, rice, or whatever kind of plant-based milk you use at home to do the trick! If you are a fan of ginger, I recommend trying some fresh, minced ginger to your mashed potatoes! It’s delightful! 


Where to find purple sweet potatoes:

  1. Local Farmers Markets– I have found them often in Minnesota at different farmers markets across the suburbs and in the cities. 
  2. Whole Foods– some Whole Foods carries them. Call and ask your local Whole Foods if they have them in store. 
  3. Check your local co-ops– again, you can just call and ask them.
  4. Go to ethnic markets. Purple Sweet Potatoes (sometimes called Okinawan Sweet Potatoes or Purple Yam) are used widely in other cultures. 
Creamy Mashed Purple Sweet Potatoes
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Coconut Milk Variation
  1. 3 large purple sweet potatoes
  2. 1- 13.5 oz can of coconut milk
  3. cinnamon (to taste)
Cashew Milk Variation
  1. 3 large purple sweet potatoes
  2. 1/2 cup roasted cashews
  3. 1 cup water or unsweetened plant-based milk
  4. cinnamon (to taste)
  1. Preheat the oven to 400F. If you have a roast setting, use this.
  2. Wash the potatoes really well. (*I use a scrub brush and a little vinegar to get my extra clean). Leave the skins on.
  3. Place the potatoes on a pan. Roast for 40-50 minutes or until soft. You should be able to poke a fork all the way through.
  4. Once the potatoes are finished, allow them to cool. Remove the skin, eat them if you want! Place the potatoes in a medium- large bowl.
  5. If using the cashew variation, blend the cashews and water (or plant-based milk) until the cashews are blended and smooth. If your blender is not strong, soak the cashews in warm water for ~15-30 minutes to allow them to soften.
  6. If using the coconut milk variation, you may need to blend the coconut cream and liquid together or mx it well with a fork.
  7. Using a potato masher or fork, mash the potatoes and add the liquid. If using coconut milk, start with 1/2 the can of the milk and add more as needed. If using the cashew milk, you'll probably need all the liquid. Continue to mash and added in cinnamon. Start with less cinnamon and add more until desired taste.
  8. Serve warm or cold, as a side to a main meal or as a dessert. Enjoy!
  1. * You could probably use any kind of milk variation instead of coconut milk or homemade cashew milk. Soy milk, almond milk, rice milk, hemp milk... etc. would all likely work well.
  2. * If you are daring, add fresh ginger to your mashed sweet potatoes and allow it to infuse in the potatoes for several hours. Mince the ginger into small pieces and mix into the potatoes.
Kristina DeMuth