A vibrant and healthy alternative to traditional mashed potatoes. This Purple Mashed Sweet Potato side dish is high in vitamins A and C. You will get a creamy, rich flavor you’ll love without the creamy and extra calories.
- 2 lbs. purple sweet potatoes
- 2 garlic cloves
- 2 tablespoons ghee
- ½ tsp seal salt
- ¼ tsp white pepper
- Peel the sweet potato and medium dice. Add to a medium pot. Fill with water till just above the potatoes. Bring to a boil, then down to a medium rolling bowl till the potatoes are soft when pricked with a fork (about 5-10 minutes).
- Drain potatoes, reserving 1 cup of the cooking liquid.
- In your high-speed blender or food processor, add 2 cloves of garlic and mince. Add potatoes, ghee, sea salt, white pepper and ¼ c of the reserve water. Puree, adding water ¼ cup at a time till you get desired consistency. Enjoy immediately or store in a glass airtight container for up to 5 days.
Make this dish vegan and dairy free with olive oil or coconut oil in place of the ghee.
Keywords: sweet potato, purple sweet potato, mashed potato, holiday side dish, thanksgiving side dish, ghee, white pepper, paleo mashed potatoes, keto mashed potatoes, whole30 mashed potatoes