These mashed purple sweet potatoes are earthy, gently sweet, and beautifully vibrant, with butter for richness and a finishing drizzle of extra virgin olive oil. Fresh rosemary and an optional touch of lime balance their naturally nutty, almost chestnut-like flavor, creating a simple gluten-free and nightshade-free side dish that pairs especially well with roasted meat, poultry, or fish.
What are Stokes Purple sweet potatoes?
Stokes Purple sweet potatoes have purple-tinted skin and deeply colored purple flesh that becomes even more vibrant when cooked. Their flavor is mildly sweet and earthy, while their starchy texture makes them especially well suited for mashing.
In the United States, they are sold under the Stokes Purple® name by Frieda’s Produce and can be found in many well-stocked supermarkets. Their purple color comes from anthocyanins — the same family of naturally occurring pigments found in foods such as blueberries and purple cabbage. They are also a source of fiber and vitamin C. You can read more about the different purple sweet potato varieties in Frieda’s purple sweet potato guide.
Stokes Purple sweet potatoes should not be confused with Okinawan sweet potatoes. Both have purple flesh, but Okinawan sweet potatoes generally have pale beige skin and a drier, starchier texture.
A naturally rich, chestnut-like mash
Of all the sweet potato varieties, Stokes Purple might be my favorite for savory recipes. Their flavor reminds me of chestnuts: earthy and subtly sweet, with enough character to stand up to rosemary, extra virgin olive oil, and good butter.
Because they are starchier than many orange sweet potatoes, they readily absorb the butter and olive oil. Add the butter gradually, tasting as you go, until the mash has the richness and consistency you prefer.
I like to boil the potatoes whole, with the skin on. This protects the flesh from becoming waterlogged and helps preserve their beautiful color. The cooking time will depend on their size, but medium sweet potatoes generally take about 30 minutes. Check them as they cook and remove them once they are fork-tender, before the skins begin to split.
How to serve mashed purple sweet potatoes
These mashed purple sweet potatoes make a striking side dish for roasted chicken, turkey, pork, lamb, or fish. I especially love serving them with spinach pesto. The fresh, herbaceous pesto complements the earthy sweetness of the potatoes, and the contrast between deep purple and vibrant green looks beautiful on the plate.
For more purees and mashed vegetable recipes, check out our:
- Parsnip Purée with Caramelized Onion and Toasted Hazelnuts
- Root Vegetable Puree with Cauliflower
- Parsnip and Chestnut Puree with Chives
- Creamy Celeriac Puree (Dairy-Free, Vegan)
- Mashed Cauliflower, Celeriac, and Parsnip
Mashed Purple Sweet Potatoes with Rosemary and Olive Oil
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
These mashed purple sweet potatoes are earthy, gently sweet, and beautifully vibrant, with butter for richness and a finishing drizzle of extra virgin olive oil. Fresh rosemary and an optional touch of lime balance their naturally nutty, almost chestnut-like flavor, creating a simple gluten-free and nightshade-free side dish that pairs especially well with roasted meat, poultry, or fish.
Ingredients
- 2 medium Stokes Purple sweet potatoes, scrubbed and washed
- 1–2 tablespoons French or Italian butter, plus more for serving if desired
- Salt, to taste
- Freshly ground black pepper, to taste
- A few leaves of fresh rosemary, finely chopped (more for garnishing)
- 1 tablespoon extra virgin olive oil
- Optional: a drizzle of fresh lime juice
Instructions
- Place the whole, unpeeled sweet potatoes in a pot and cover them with water. Bring to a boil and cook until fork-tender, about 30 minutes depending on their size. Avoid overcooking them to the point that the skins split.
- Drain the sweet potatoes and allow them to cool just enough to handle. Remove and discard the skins.
- Transfer the peeled sweet potatoes to a bowl and mash them with 1 tablespoon of butter. Season with salt and pepper and a sprinkle of chopped rosemary leaves, then taste and add the remaining butter if desired.
- Transfer the mash to a serving bowl. Finish with the extra virgin olive oil, a few rosemary leaves, and additional butter or flaky salt if desired. Add a light drizzle of lime juice for a brighter finish.
Notes
This can also be prepared in advance and reheated in the oven before serving.
For a dairy-free and vegan version, use more olive oil instead of butter.
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