As most of you know I love sweet potatoes. They are great in soup, chili, stew and baked goods. One of my favorite breakfast foods are sweet potato muffins. A great and delicious way to start the day. Given my love of all things sweet potato I was very happy to be given the opportunity by Frieda's Specialty Produce to try purple sweet potatoes and share a couple of recipe with my readers.
So if you have never seen a purple sweet potato you are probably wondering what in the world I am talking about. Here is the background information:
"Stokes Purple Sweet Potato is a unique variety grown with purple skin and rich purple flesh. It contains high levels of antioxidents, making it unusually healthy and nutritious."
I had never seen purple sweet potatoes anywhere in my area so I was very excited by the opprotunity. They are available September-April and are a product of the U.S.A. I was unsure how to use them so I was pleased that I was given an insert and a few recipes to try. The fact sheet suggests that they can be coated in olive oil or butter, wrapped in foil and baked. They can then be garnished with nutmeg, cinnamon or brown sugar for a sweet and savory dish. With this information in mind, I set about to make two separate recipes with the purple sweet potatoes.
First up I made my own recipe for mashed purple sweet potatoes with cinnamon, nutmeg and vanilla. I was lucky enough to also be sent vanilla bean and whole cinnamon sticks to use in my recipes. I put the sweet potatoes in the microwave and cooked them for approximately half an hour. After they had cooled I scooped out the flesh and placed it in the food processor along with the grated cinnamon stick, nutmeg and the scooped out fresh vanilla bean. The resulting whipped purple sweet potatoes were delicious. My two boys loved them and were infatuated with the purple color.
For the second recipe I made Stokes Purple Sweet Potato Muffins. Since I can't eat gluten I substituted the wheat flour for gluten free all-purpose coconut flour. The recipe is as follows:
1 cup dark brown sugar, packed
2/3 cup grapeseed or canola oil
1 teaspoon pure vanilla extract
1 cup canned crushed pineapple (do not drain - scoop straight from can)
2 cups all-purpose flour (I used gluten free flour)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 large Stokes Purple Sweet Potato, peeled grated
1 large carrot, grated
1 medium zucchini, grated
Preheat the oven to 325 degrees. Spray a 12-cup muffin tin with nonstick cooking spray. In a large bowl, whisk together the brown sugar, oil, eggs, vanilla and canned pineapple. Into another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Stir the flour mixture gently into the wet ingredients, mixing only until the ingredients are just combined. Fold in the grated purple sweet potato, carrot and zucchini.
Spoon the muffin batter into the prepared muffin tin, dividing evenly among the muffin cups (they will be full). Bake 30-35 minutes, until the muffins are golden brown and toothpick comes out with a few crumbs clinging to it. Turn the muffins over onto a rack to cool.
When I made this recipe I actually left out the carrot. I thought the flavor was great without it, so you could expermiment with the recipe both ways. These muffins turned out very moist and were popular with everyone in my household.
Overall, I really loved these purple sweet potatoes. They are high in vitamin C and delicious in a variety of ways. Interested in finding out more?
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Disclaimer: I received products from Frieda's Speciality Produce in order to facilitate this review. As always all opinions express are my own. Recipes are printed with permission.