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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4-6
Author Notes
Ube. Taro. Purple Sweet Potatoes. They’re kinda a thing right now. Probably because they’re just so damn good, and their vibrant color is just gorgeous. They’re sweeter than sweet potatoes, so much so that they need the balance of something savory, and more than just salty, like miso paste. This effortless side goes well with chicken, salmon, and pretty much any other main that might benefit from a slightly sweet side. —Kelli Solomon
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Ingredients
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1 pound
ube or purple sweet potatoes, peeled and cut into large chunks
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1/2 cup
coconut milk
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2 teaspoons
maple syrup or honey
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2 tablespoons
peanut butter powder
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1-2 teaspoons
white miso paste
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Black and white sesame seeds, (optional)
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Flaky salt (optional)
Directions
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Bring a large pot of salted water to boil. Add the sweet potatoes and boil for about 20 minutes, or fork tender. Save half a cup of this water.
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Drain the potatoes and transfer to a heat-safe bowl. Add coconut milk, and mash until smooth.
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In a small bowl, mix maple syrup, peanut butter powder, and miso together. Thin with a little potato water if needed.
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Mix the maple peanut butter mixture into potatoes and thin with potato water until desired texture is reached.
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