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.