Recipe Page: Purple Sweet Potato

Purple Sweet Potato Mash

Duration: 30 minutes

Vibrant, creamy and delicious.

Utensils

  • Pot
  • Potato masher or fork

Ingredients

  • 2 medium purple sweet potatoes
  • 2 tablespoons butter
  • 1/4 cup milk (or non-dairy milk)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Scrub the purple sweet potatoes clean and peel them. Cut the sweet potatoes into chunks and place them in a pot of cold, salted water.
  2. Bring the water to a boil, then reduce the heat to a simmer and cook the sweet potatoes until tender, about 15-20 minutes.
  3. Drain the sweet potatoes and return them to the pot.
  4. Add butter and milk to the pot with the sweet potatoes.
  5. Mash the sweet potatoes with a potato masher or fork until smooth and creamy. Add more milk if needed for desired consistency.
  6. Season with salt and pepper to taste.
  7. Transfer the purple sweet potato mash to a serving dish and garnish with chopped fresh parsley before serving.

Purple Sweet Potato and Black Bean Enchiladas

Duration: 60 minutes

Super delicious bean enhiladas.

Utensils

  • Skillet
  • Baking dish
  • Aluminum foil

Ingredients

  • 4 medium purple sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Chopped fresh cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
  3. Add diced purple sweet potatoes to the skillet and cook until tender, about 10-12 minutes.
  4. Stir in black beans, corn kernels, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until heated through.
  5. Warm the corn tortillas in the microwave or on a skillet to make them pliable.
  6. Spoon the sweet potato and black bean mixture onto each tortilla and roll them up tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
  7. Pour enchilada sauce evenly over the rolled enchiladas, then sprinkle shredded cheese on top.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
  9. Remove from the oven, garnish with chopped fresh cilantro, and serve hot.

Purple Sweet Potato and Coconut Curry

Duration: 55 minutes

A unique and delicious curry.

Utensils

  • Pot or Dutch oven

Ingredients

  • 2 medium purple sweet potatoes, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can (13.5 oz) coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons red curry paste
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (or tamari for gluten-free option)
  • 1 tablespoon maple syrup
  • Salt and pepper to taste
  • Cooked rice for serving
  • Chopped fresh cilantro for garnish

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, minced garlic, and minced ginger, and cook until softened.
  2. Stir in red curry paste and cook for another minute until fragrant.
  3. Add diced purple sweet potatoes, drained and rinsed chickpeas, coconut milk, vegetable broth, soy sauce, maple syrup, salt, and pepper to the pot. Bring the mixture to a boil.
  4. Reduce the heat to low and simmer, uncovered, for 20-25 minutes, or until the sweet potatoes are tender and the curry has thickened.
  5. Serve the purple sweet potato and coconut curry over cooked rice.
  6. Garnish with chopped fresh cilantro before serving.