Are you on a nightshades free diet and you miss mashed potatoes? Well, I believe that this lectin-free purple sweet potato puree tastes much better than your usual potato puree (or mashed potatoes). And it definitely looks better.
A lectin-free, delicious alternative to mashed potatoes
This post will be short because really there is not much to say, this is a super easy recipe. The most challenging part might be to actually find the purple sweet potatoes, called Stokes Purple and produced by a company named Frida’s Produce here in the US. I’m not sure if they are easy to find on/in other continents / countries, but if you do find them please leave a comment below. According to the producer’s website:
Stokes Purple® sweet potato is a unique variety with purple skin and rich purple flesh that intensifies when cooked. Aside from its unique bold color, Stokes Purple® contains a high level of antioxidants, making it unusually healthy and nutritious. These sweet potatoes are also an excellent source of vitamin C and fiber.
To not be confused with the famous Okinawan Sweet Potato, which has a similar flesh color and texture but a white-ish skin. Taste wise, Stokes Purple has a rich and earthy taste, and the texture is a little dry and sense. To me, they taste like chestnuts. They absorbed an enormous quantity of extra virgin olive oil and/or butter, which makes them quite a good vehicle for getting some good fats in. For puree I prefer to boil them, whole, with skin on, so they don’t lose some of their signature rich purple color. Time of boiling will differ depending on their size but it will be around 30 minutes. They behave like normal potatoes, the skin will break if you over boil them, and you will want to avoid that.
I love to pair this puree with a spinach pesto, not only for the vibrant color combination but they make for a nutritional power house.
Purple Sweet Potato Puree
A lectin-free, easy and delicious alternative to mashed potato.
- 2 medium purple sweet potatoes (Stokes Purple)
- 1-2 tbsp French or Italian butter
- a good quality salt (I use Himalayan pink salt), pepper
- few small stems fresh rosemary
- 1 tbsp extra virgin olive oil
- Optional: a drizzle of lime
Boil the potatoes until fork tender. Drain water, let slightly cool and peel the skin. Mash the potatoes in a bowl, add the butter, salt and pepper, mix and taste. Adjust if necessary. Add to a serving bowl, add extra virgin oil on top and decorate with few rosemary leaves, salt flakes, a cube of butter and a drizzle of lime if you wish.