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. 

4
Servings
135
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 purple sweet potatoes, peeled and cubed, approximately 2 cups
  • 1/4 Cup coconut milk
  • 1/2 Cup fresh blueberries
  • 2 Tablespoons lemon juice
  • 2 Tablespoons butter, unsalted
  • 1 Tablespoon honey
  • 1 Teaspoon cinnamon
  • 1/4 Cup pecans, for garnish

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.

 

 

 

Nutritional Facts

Total Fat
7g
10%
Sugar
11g
12%
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Carbohydrate, by difference
17g
13%
Protein
3g
7%
Vitamin A, RAE
71µg
10%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
104µg
100%
Calcium, Ca
97mg
10%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
26µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
44mg
6%
Selenium, Se
1µg
2%
Sodium, Na
74mg
5%
Water
41g
2%
Zinc, Zn
1mg
13%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.