Purple Sweet Potato Mash w/ Coconut Milk
If you’ve never had purple sweet potatoes, you should try them mashed like this! They’re mildly sweet and starchier than regular, orange sweet potatoes. Plus, these Okinawan sweet potatoes have a lovely purple color thanks to their antioxidants (anthocyanin), like blueberries! Blended with creamy coconut milk and subtly spiced, this easy, mini casserole will look stunning on the dessert table at your vegan holiday meal!
By the way, you can bake these purple sweet potatoes by rubbing a little olive oil on them and baking in the air fryer for 35-40 minutes at 400 degrees F. Easy peasy!
Do you like sweet potato casserole with marshmallows, but want to switch it up to impress AND keep it vegan? Give this purple sweet potato mash a try for your next vegan Thanksgiving dessert!
Purple Sweet Potato Mash w/ Coconut Milk
Ingredients
- 2 baked purple sweet potatoes
- About 1/2 cup coconut milk
- 1 Tbsp. maple syrup, or to taste
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- pinch each ground cloves
- pinch ground ginger
- pinch salt
- pecan halves and vegan mini marshmallows, to top
Instructions
- Scoop the flesh out of the baked sweet potatoes into a small casserole dish.
- Add coconut milk, to desired texture. Add maple syrup, cinnamon, nutmeg, cloves, ginger, and salt.
- Use a hand mixer to mix into an evenly mashed texture, adding more coconut milk if needed. Use a spatula or the back of the spoon to flatten out the top.
- Decorate the top with pecan halves and vegan mini marshmallows.
- Bake at 350 degrees F for 15 minutes. Serve and enjoy!