How to make Mashed Purple Sweet Potatoes
Of course, these purple vegetables are packed with nutrients, and their vibrant color says it all. Purple sweet potatoes get their distinctive hue from the antioxidant anthocyanin, which is also found in blueberries. These antioxidants are known for shielding our cells from harmful free radicals. Research suggests that anthocyanin may help delay symptoms of Alzheimer’s disease or dementia. Additionally, purple potatoes are considered a low glycemic food due to their resistant starch content, which aids in regulating blood sugar levels and curbing appetite.
Among the nutrient powerhouses found in purple potatoes are vitamins C and B6, potassium, iron, and fiber. The recipe included here keeps the skins, where most of the fiber and nutrients are concentrated. Enjoy them with protein and other vegetables, such as Brussels sprouts, for a well-balanced meal.
8-10 (1/2 c) servings
- 1 (24 oz) bag baby purple potatoes
- ½ c milk
- 2 T butter
- 1 tsp salt
- 1 tsp pepper
- 1 T extra virgin olive oil
- 1 sprig rosemary, garnish
- Wash potatoes.
- Bring water to a boil in a medium pot.
- Place potatoes in the pot with 1-2 inches of water covering them. Boil for 10 minutes or until potatoes are tender with a fork.
- Drain and place potatoes back in the pot.
- Add milk and butter.
- Mash until preferred consistency.
- Season with salt and pepper.
- Place potatoes in a serving dish, drizzle with olive oil, and garnish with rosemary.