These Mashed Purple Yams with Sesame Brown Butter make an extra tasty, pretty, and healthy alternative to regular sweet potatoes. They are a crowd-pleaser both on the table and on the plate. You will love them!

Eating mashed purple yams is like having dessert for dinner. It's the best.

Have you guys heard of, bought or cooked with Japanese purple yams before? If you haven't, you may have seen them, looking rather yam-like, next to the rest of t

he potato-y things. They look a lot like regular yams, only they're a little skinnier and, obviously, purple. I've been walking by them for years.

It was a Facebook message I got from my friend Sally that said I need to stop ignoring these pretty purple yams that finally made me give them some attention. I've been experimenting with them for a while now, and this is one of my favorite recipes.

It's simple and allows the purple yams shine.

Purple yams are a lot sweeter than regular yams and the nutty brown butter and sesame oil turn them into that perfect sweet/savory combo.

Serve this in place of sweet potatoes or even mashed potatoes. I think this would be a great side dish for Easter or Thanksgiving dinner.

Purple Yams (ube yams)

When you're buying purple yams, you'll want to look for the same characteristics as regular yams: firm, mostly unmarked skin with no soft spots.

Just like with a regular yam, the skin is edible but the best part is the flesh.

Aside from being extra sweet and delicious, purple yams are also extra healthy for you. They're packed full of anthocyanin (a natural anti-inflammatory), are a great source of vitamin A and potassium and are high in fiber and low in fat and carbs. Go on, eat 'em up!

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