Kid-Friendly Mashed Purple Sweet Potatoes | San Francisco Personal Chef
August is Kids Eat Right Month and we’re celebrating with this colorful mashed sweet potato dish from The Heirloom Chef. It’s packed with flavor, nutrients, and kid-approved taste.
At The Heirloom Chef, we’re all about helping families bring more color, nutrition, and fun to the table.
Today, we’re sharing a vibrant recipe created by Personal Chef Jacquelyne for one of her clients: Mashed Purple Sweet Potatoes. This dish is designed to make veggies more exciting for kids, with sweet, smooth mashed sweet potatoes, and a colorful hue that keeps little eaters curious and engaged.
The recipe is flexible, visually stunning, and simple enough to make on a weeknight. It’s a fantastic reminder that nourishing meals don’t have to be boring.
Want more inspiration like this on your family’s table? Our personal chefs craft meals that are colorful, balanced, and tailored to your crew. Let’s chat about how we can cook for you.
Mashed Purple Sweet Potatoes with Yogurt, Lime & Pomegranate
A colorful, kid-friendly side dish created by Personal Chef Jacquelyne. We paired this side with citrus-roasted salmon for a nutritionally complete and delicious meal.
Ingredients
- 1 lb purple or orange sweet potatoes (about 2), peeled and cut into 2cm pieces
- 1½ tsp flaked sea salt, divided
- 2 tablespoons olive oil, divided
- 2 limes: finely grate the zest of both, cut one into wedges for serving
- 5-6 oz Greek-style yogurt (or about one individual container)
- ½ small garlic clove, peeled and crushed
- 1½ tsp pomegranate molasses
- 2 tsp cilantro leaves, finely shredded
- 1½ tsp sesame seeds, toasted
Instructions
- Cook the sweet potatoes:
Boil sweet potato pieces in a medium saucepan with just enough water to cover them, then stir in 1½ tsp salt. Cook over medium-high heat for 10–12 minutes, until soft enough to mash. - Mash and mix:
Drain the potatoes, add 1 tbsp olive oil, and mash until smooth. Let cool slightly, then stir in half the lime zest and 2 tbsp of yogurt. - Plate the mash:
Spoon the mash onto a platter and use the back of a spoon to create dips and swirls across the surface. - Make the yogurt drizzle:
Mix the remaining yoghurt, crushed garlic, and 1 tbsp olive oil. Spoon this mixture over the mash, letting some of the purple mash peek through. - Garnish and serve:
Drizzle with pomegranate molasses and the remaining olive oil. Top with cilantro, sesame seeds, and the rest of the lime zest. Finish with a pinch of salt and serve with lime wedges on the side.
