Light with a hint of maple but not overly sweet like their orange cousin – the yam, this side dish can easily steal the show. It’s super simple to prepare and pretty hard to mess up. I added ripe (plus a couple days) Turkish figs for a little twist on the traditional mashed potatoes and cranberry sauce.
5 cups mashed Japanese sweet potatoes (about 10 lbs). They’re the kind that have purple skin but are white inside, also known as Murasaki potatoes.
1/2 cup Grade A maple syrup
1/2 tbsp fine grain sea salt
1 cup unsweetened almond milk
1. Pierce cleaned potatoes with a fork or knife tip 4 or 5 times each.
2. Bake the sweet potatoes in a 350 degree oven on the middle shelf directly on the rack 30 minutes to 1 hr depending on your oven and potato size. Lay a piece of foil on the bottom rack to catch any sugar drippings. You’ll know they’re done when they start to drop sugar from the fork holes. They’ll also be squishy if you prod them.
3. Once cooked, cut in half and scoop out cooked white inside.
4. Mix all ingredients in large bowl and serve warm or reheat later on! Serve with ripe figs or finish with crushed walnuts.