So here’s the story about that one time I bought those beautiful purple potatoes and had all the plans to make all the delicious colorful treats that only dreams were made of. And as the story goes on, it turns from fairy tale to nightmare within 1.5 seconds as I make my first peel of the skin of those potatoes only to find the most horrific of all horrors awaiting me. That those beautiful purple potatoes are actually just plain white. Stupid. Plain. White. Sweet Potatoes.
Is there a support group for this? The betrayal of the veg? I need to talk about it…
Don’t be fooled by the Murasaki Sweet Potato as they are not what they seem.
But hurt feelings and betrayal aside, they were freaking delicious!!!
I mashed them up with some almond milk, vegan butter, sea salt, & fresh Thyme and hooray, crisis averted! Delicious side dish invented!
So chin up, let’s go!
What you’ll need:
2 large Murasaki sweet potatoes (peeled & chopped)
1/2 cup almond milk (unsweetened)
2 tablespoons vegan butter (earth balance)
A pinch of pink Himalayan sea salt
3 – 4 sprigs of fresh thyme
1. Chop the peeled potatoes into like sized pieces (about an inch width) and boil in salted water for about 10 minutes until the are fork tender.
2. Drain sweet potatoes and return to the pot. On low low heat.
3. Add almond milk and vegan butter while they’re hot and mash with a potato masher.
4. Throw in fresh thyme and a pinch of sea salt and mix well.
Voila! What a delightful side dish! Would go perfect with a balance of something super savory like mushroom gravy or a spicy tofu steak!
Everything is right with the world again. Enjoy it Veganly much, sweethearts!
Greens & Fries 
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