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. 


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.





Calories per serving:

166 calories

Dietary restrictions:

Low Sodium Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 9g 14%
  • Carbs 22g 7%
  • Saturated 6g 32%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 2g 3%
  • Cholesterol 15mg 5%
  • Sodium 40mg 2%
  • Calcium 33mg 3%
  • Magnesium 25mg 6%
  • Potassium 284mg 8%
  • Iron 1mg 6%
  • Zinc 0mg 2%
  • Phosphorus 50mg 7%
  • Vitamin A 521µg 58%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 8%
  • Folic Acid (B9) 12µg 3%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 5µg 7%
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