Coconut Purple Potato Mash

Can't wait to share with you my newest discovery - delicious, beautiful and, the most important, healthy Japanese sweet purple potato, pureed with coconut milk and served with freshly toasted almond flakes. Easy!

Blog's Category: Appetizer, Awesome Findings, Dessert, Effortless, Healthy, International, Kid's Favorite, My Own Fast and Easy, Perfect Breakfast, Side Dish, Vegetarian, Warm Appetizer

In a Few Words ...

- My biggest problem with this recipe was how to categorize it - is it side dish, or is it dessert, or is it appetizer. I had no doubt it is a great comfort food and may be a perfect choice for kids, especially for cooking with kids hence it's simplicity and visual appeal. BTW, if you want your kid to eat some particular food - get him to cook it with you!

- As far as I know, sweet purple potato is a popular food item in Japan, Hawaii. There is a several varieties of sweet purple potato. This particular one has light-beige skin and a beautiful light-purple and white-ish flesh when raw. Light-purple flesh, while cooking, becomes deep purple and gives amazing color to everything it is added to. 

- My recipe is an adaptation of a simple common recipe when boiled potato mashed with a coconut milk. I have decided to add some bling to it in a form of extra splashes of coconut milk on top and some toasted almond flakes. Result has exceeded my most optimistic expectations, it was so tasty, and fluffy, and lightly naturally sweet.

- Almost the same important aspect of this recipe as taste is the fact it is very easy to cook - peel, boil, mash, voila!

- Yes, the color knocks you out!


Couple Tips

- Use nice quality canned coconut milk for it. 

- I buy Sweet Purple Japanese potato at my local Asian grocery store. Refer to pictures below to identify this kind of sweet potato. Our regular grocery store's purple potato is small, round, with a dark-purple skin and it is not the same.

Coconut Sweet Purple Potato Mash

For 4 servings:

• 2 Purple Sweet Japanese potatoes, peeled and cut in a large chunks
• 2/3 can of good quality coconut milk
• 4 tbs freshly toasted almond flakes
• 1/2 tsp salt

- Place potato into a pot with a cold water, add salt, bring to a boil. Then cook on a medium heat for about 20-30 minutes or until soft and fully cooked.

- Drain water. Mash with a potato masher nicely. Add about 1/2 cup of coconut milk and mash again. 

- Serve warm, with a coconut milk, poured on a top and around. Sprinkle with almond. Enjoy!



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In Pictures

Nature is amazing creating such an interesting vegetable... Nothing on outside tells you that you can get that beautifully purple potato puree out of it :) If you see there, I picked a bit of flesh to make sure it is purple inside ;)

Beauty revealed!

Not that purple ..yet.

Now it is very dark purple.. funny. Water is like ink. Discard it though. We won't use it.

Mash it thorougly first.

Now add coconut milk.

Oi! What a color!

FYI - it is light and fluffy but pretty filling. So make portions appropriately :)