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Ingredients
Scale
- 1 lb (450 g) purple sweet potatoes
- 1/4 cup (60 g) whole milk (or heavy cream or half and half or plant-based milk for dairy-free)
- 1/4 cup (60 g) unsalted butter
- salt and pepper (to taste)
- 1 tbsp (15 ml) lime juice (optional, for a brighter flavor)
Instructions
- Wash and peel purple sweet potatoes. Cut them into 1-inch cubes and add to a pot filled with water and salt, ensuring they are submerged by about 1 inch.
- Place the pot over medium-high heat, bring the water to a boil, and cook for about 15 minutes until the sweet potatoes are fork-tender. After cooking, drain the water.
- In a mixing bowl, combine the cooked sweet potatoes with milk, butter, salt, and pepper. Mash using a potato masher, fork, or immersion blender until creamy to your desired consistency. Adjust seasoning if needed. Add lime juice for flavor and mix well.
Notes
For an extra creamy texture, use heavy cream instead of whole milk.
To lighten the dish, consider using plant-based milk for a dairy-free version.
Feel free to adjust the amount of lime juice to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 20 mg