TIP OF THE DAY: Purple Sweet Potatoes For Easter | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Purple Sweet Potatoes For Easter – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Purple Sweet Potatoes For Easter

For a festive Easter dish, look for purple potatoes. You can serve them baked, boiled with parsley, as fries, mashed or in other favorite dishes. You can make purple gnocchi and potato chips. Hash browns can become hash purples.

We turn them into a red, white and blue July 4th potato salad, mixed with white potatoes and red grape tomatoes. The starch level is medium, so purple Peruvians are an all-purpose potato. They have a creamy texture like russet potatoes and are rich in flavor. Some varieties have a charming nuttiness.

Once a rarity, purple potatoes can now be found markets nationwide. In addition to the Purple Peruvian there’s a purple-fleshed Okinawan sweet potato, a staple in Hawaii. Look for it in Asian markets.

 

Your favorite potato dishes can now be charmingly purple. Photo courtesy Wandering Chopsticks. Here’s the recipe.

 

Millennia ago, potatoes grew wild in the foothills of the Andes Mountains of Peru. Along with many other varieties of potatoes, they were cultivated around 3,000 B.C.E. by the Incas. Today, purple potatoes are grown around the world. Here’s more about purple potatoes and a recipe for a colorful purple potato and beet salad.

For Easter, how about a purple sweet potato pie? Keep it hidden and surprise your guests with the bright purple filling, evocative of jelly beans.

Here’s a purple sweet potato pie recipe from Stokes Foods, a North Carolina grower of purple potatoes, which includes a photo of the bright purple pie.

 


Purple Peruvian sweet potatoes. Photo by Mona Makela | IST.
 

PURPLE SWEET POTATO PIE RECIPE

Ingredients

  • 1 cup purple sweet potatoes
  • ½ stick butter, melted
  • ¾ cup sugar
  • 1 tablespoon all purpose Flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • 9” graham cracker pie shell
  • Optional garnish: whipped cream
  •  

    Optional Topping

  • 1 tablespoon butter
  • 2 tablespoons all purpose flour
  • 2 tablespoons brown sugar
  • 1½ teaspoons crushed pecans
  •  
    Preparation

    1. COVER potatoes with water in a medium saucepan. Boil for 45 minutes until fork goes all the way through. Let cool; peel and place in a large mixing bowl.

    2. PREHEAT oven to 425°F. Melt butter.

    3. ADD all other ingredients to mixing bowl with potato. Use an immersion blender to liquefy ingredients.

    4. POUR sweet potato mixture into pie shell.

    5. BAKE at 425°F for 5 minutes, then at 350°F for 10 minutes until firm.

    6. MAKE the topping while the pie is baking, Melt butter in a sauce pan. Mix in flour, brown sugar and pecans. Stir until thoroughly blended and set aside

    6. ADD topping to pie. Bake 350°F for 15 minutes until done.

    VARIATION

    You can use this recipe to make 12 mini pies using mini graham cracker pie shells. After adding the pecan topping, only bake for 10 additional minutes instead of 15 minutes.

    Find more purple potato recipes at StokesFoods.com.

      




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