Creamy Purple Sweet Potato

Creamy Purple Sweet Potato (Ube-Style) Recipe

Flavor & texture

Naturally sweet, earthy, slightly nutty, and ultra-creamy when cooked right. Great as a side dish, dessert base, or healthy snack.

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🛒 Ingredients (serves 3–4)

• 500 g (about 1 lb) purple sweet potatoes

• Water (for boiling or steaming)

• 1 tbsp butter or coconut oil (optional)

• ¼ tsp salt

• Optional flavor boosts (choose your vibe):

  • 1–2 tbsp coconut milk (extra creamy)

  • 1 tbsp honey or maple syrup (for sweetness)

  • ½ tsp vanilla (dessert-style)

  • Pinch of cinnamon or nutmeg

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🔪 Prep

1. Wash potatoes thoroughly.

2. Peel the skin (optional—skin is edible but tougher).

3. Cut into evenly sized chunks (about 2–3 inches).

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🍳 Cooking Methods (pick one)

Method 1: Boiling (most common)

1. Add potatoes to a pot and cover with cold water.

2. Bring to a boil over medium-high heat.

3. Reduce to medium and cook 15–20 minutes, until fork-tender.

4. Drain completely.

Method 2: Steaming (best for nutrients & color)

1. Place potatoes in a steamer basket.

2. Steam over boiling water for 20–25 minutes.

3. Remove once very soft.

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🥣 Mash or Serve Whole

For creamy mash:

1. Transfer hot potatoes to a bowl.

2. Add butter/coconut oil and salt.

3. Mash until smooth.

4. Stir in coconut milk or sweetener if using.

For chunks (like the photo):

• Toss gently with a pinch of salt and a drizzle of oil.

• Serve warm as a side dish.

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🌟 Optional Variations

🍮 Dessert-Style Ube

• Mash potatoes

• Add coconut milk, honey, vanilla

• Chill and serve like pudding

🥗 Savory Bowl Base

• Toss chunks with olive oil, garlic, and black pepper

• Serve with grilled chicken, fish, or veggies

🔥 Roasted Version

1. Toss chunks with oil and salt

2. Roast at 200°C / 400°F for 30–35 minutes

3. Crispy outside, creamy inside

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💜 Health Benefits

• High in fiber → supports digestion

• Rich in antioxidants → heart & circulation support

• Naturally low fat and gluten-free