Baked Purple Sweet Potatoes

Baked Purple Sweet Potatoes

George Bryant

These sweet potatoes get an extra burst of sweetness from fresh blueberries, and the cinnamon and honey folded in masks the fact that you're eating something that's actually good for you. Served in mini ramekins, it's the perfect holiday treat to pass around. 

Directions

Place your sweet potatoes in a large stock pot with boiling water and boil until fork-tender, approximately 15 minutes. Transfer to a large mixing bowl or stand mixer.

Preheat the oven to 400 degrees.

Add the coconut milk, lemon juice, butter, honey, and cinnamon and mash using a stand mixer or a hand mixer. Beat the potatoes until no lumps remain. Fold in the fresh blueberries and mix by hand. Transfer the sweet potato mixture to 4 small ramekins and sprinkle pecans on top

Place the ramekins on a cookie sheet and bake in the oven for 10-15 minutes or until the pecans are toasted. Garnish with a scoop of refrigerated coconut milk and serve.

 

 

 

Nutrition

Calories per serving:

173 kcal

Daily value:

9%

Servings:

4
  • Carbohydrate, by difference 6 g
  • Protein 6 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 148 IU
  • Vitamin A, RAE 42 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 15 IU
  • Ash 1 g
  • Aspartic acid 1 g
  • Betaine 1 mg
  • Calcium, Ca 26 mg
  • Carotene, beta 1 µg
  • Cholesterol 18 mg
  • Choline, total 23 mg
  • Cryptoxanthin, beta 4 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total saturated 11 g
  • Folate, DFE 43 µg
  • Folate, food 3 µg
  • Folate, total 27 µg
  • Folic acid 24 µg
  • Glutamic acid 1 g
  • Iron, Fe 2 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 18 µg
  • Lysine 1 g
  • Magnesium, Mg 12 mg
  • Niacin 2 mg
  • Phosphorus, P 90 mg
  • Phytosterols 11 mg
  • Potassium, K 154 mg
  • Retinol 42 µg
  • Selenium, Se 8 µg
  • Sodium, Na 79 mg
  • Starch 2 g
  • Sucrose 1 g
  • Sugars, total 2 g
  • Water 43 g
  • Zinc, Zn 1 mg
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