Are you ready to unleash the power of purple sweet potatoes? These vibrant tubers are not only stunningly beautiful, but also packed with nutrients and versatility. Whether you’re a seasoned chef or a culinary newcomer, there’s no denying the allure of these delicious and nutritious root vegetables.
In this article, we’ll be diving into 20 mouthwatering purple sweet potato recipes that will satisfy your cravings and inspire your creativity in the kitchen. From sweet treats like Purple Sweet Potato Pie with Coconut Cream to savory delights like Roasted Purple Sweet Potato Wedges with Garlic Aioli, there’s something for everyone on this list.
Get ready to indulge in a world of flavors and textures as we explore the many facets of purple sweet potato cuisine. Whether you’re planning a special occasion or just looking for some new inspiration, these recipes are sure to become fast favorites in your household.
Stay tuned for our first recipe reveal, and get ready to fall head over heels in love with the humble purple sweet potato!
Purple Sweet Potato Pie with Coconut Cream
This vibrant pie is a game-changer for sweet potato lovers and coconut enthusiasts alike. With its velvety coconut cream topping, it’s the perfect dessert for a special occasion or cozy night in.
Ingredients:
– 2 large purple sweet potatoes
– 1 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake sweet potatoes for 45-50 minutes, or until tender.
3. Scoop out flesh and mash in a bowl with sugar, melted butter, eggs, and vanilla extract.
4. Pour mixture into a pre-baked pie crust.
5. In a separate bowl, whip coconut milk and heavy cream until stiff peaks form. Add honey and whip until combined.
6. Spread whipped coconut cream over sweet potato filling.
7. Bake for an additional 15-20 minutes or until topping is golden brown.
Cooking Time: 1 hour 10 minutes
Roasted Purple Sweet Potato Wedges with Garlic Aioli
Roasted Purple Sweet Potato Wedges with Garlic Aioli Recipe
Sweet potatoes get a vibrant twist with these roasted wedges and creamy garlic aioli dipping sauce. Perfect as a snack or side dish, this recipe combines the natural sweetness of sweet potatoes with the savory flavor of garlic.
Ingredients:
– 2 large purple sweet potatoes
– 1/4 cup olive oil
– 1 tsp salt
– 1 tsp black pepper
– 2 cloves garlic, minced
– 1/2 cup mayonnaise
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut sweet potatoes into 1-inch wedges.
3. Toss with olive oil, salt, and pepper.
4. Roast for 20-25 minutes or until tender, flipping halfway through.
5. In a bowl, mix together garlic, mayonnaise, lemon juice, and Dijon mustard to make the aioli.
6. Serve roasted sweet potato wedges with garlic aioli dipping sauce.
Cooking Time: 20-25 minutes
Purple Sweet Potato and Black Bean Tacos
Elevate your taco game with this flavorful fusion of purple sweet potato and black beans! This recipe is a twist on traditional tacos, offering a nutritious and delicious plant-based option.
Ingredients:
– 2 large purple sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado or vegan sour cream for topping (optional)
Instructions:
1. In a medium bowl, mix together black beans, cumin, smoked paprika, salt, and pepper.
2. Add the diced purple sweet potato to the bowl and stir until well combined.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning the sweet potato and black bean mixture onto a tortilla, followed by a sprinkle of cilantro and a squeeze of lime juice.
5. Top with avocado or vegan sour cream, if desired.
Cook Time: 15 minutes
Serve: Immediately and enjoy!
Purple Sweet Potato Gnocchi with Sage Butter
Savor the sweet and earthy flavors of this seasonal gnocchi dish, perfect for a cozy autumn evening.
Ingredients:
– 2 large purple sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1 egg
– Salt, to taste
– Fresh sage leaves, chopped (about 2 tablespoons)
– Unsalted butter, softened (about 2 tablespoons)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine mashed sweet potatoes, all-purpose flour, semolina flour, and egg. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and elastic.
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope and cut into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Cook gnocchi in batches for 3-5 minutes, or until they float to the surface.
6. In a small skillet, melt butter over medium heat. Add chopped sage leaves and cook for about 1 minute, until fragrant.
7. Serve cooked gnocchi with sage butter spooned over the top.
Cooking Time: About 20-25 minutes (including cooking time)
Purple Sweet Potato Smoothie Bowl with Granola
Elevate your breakfast game with this vibrant and nutritious smoothie bowl featuring purple sweet potatoes, creamy yogurt, and crunchy granola. This recipe is perfect for a quick and healthy morning meal.
Ingredients:
– 2 medium purple sweet potatoes
– 1/2 cup plain Greek yogurt
– 1/2 cup frozen pineapple
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
– Granola (homemade or store-bought)
– Fresh fruit and nuts for topping (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and bake for 45-50 minutes, or until soft.
3. Scoop out the flesh and blend with yogurt, pineapple, honey, vanilla extract, and salt until smooth.
4. Pour the mixture into a bowl and top with granola and your choice of fresh fruit and nuts.
Cooking Time: 45-50 minutes
Serve: Immediately and enjoy!
Purple Sweet Potato Pancakes with Maple Syrup
Start your day with a delicious and nutritious breakfast treat by transforming purple sweet potatoes into fluffy pancakes, topped with pure Canadian maple syrup.
Ingredients:
– 2 large purple sweet potatoes, cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Maple syrup (for serving)
Instructions:
1. In a bowl, combine mashed sweet potatoes, flour, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
5. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 1-2 minutes.
6. Serve warm with pure Canadian maple syrup.
Cooking Time: 15-20 minutes
Purple Sweet Potato and Chickpea Curry
This vibrant curry combines the natural sweetness of purple sweet potatoes with the creamy texture of chickpeas, all wrapped up in a flavorful Indian-inspired sauce.
Ingredients:
– 2 large purple sweet potatoes, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes on a baking sheet lined with parchment paper for 45 minutes, or until tender.
3. In a large pan, sauté onions and garlic over medium heat until softened.
4. Add curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
5. Stir in the chickpeas and coconut milk. Bring to a simmer.
6. Once the sweet potatoes are done, mash them slightly and add to the pan. Season with salt and pepper to taste.
7. Simmer the curry for an additional 10-15 minutes or until the flavors have melded together.
8. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 1 hour 15 minutes
Purple Sweet Potato Muffins with Cinnamon Glaze
These delicious muffins combine the natural sweetness of purple sweet potatoes with a hint of cinnamon, perfect for breakfast or as a snack. The cinnamon glaze adds an extra layer of flavor and moisture to these tender treats.
Ingredients:
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 cup cooked and mashed purple sweet potatoes
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 tsp ground cinnamon
– 1/4 cup granulated sugar
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together eggs, melted butter, and mashed sweet potatoes.
3. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
7. Allow muffins to cool completely before glazing with a mixture of powdered sugar and cinnamon.
Cinnamon Glaze:
1. Whisk together 2 tbsp powdered sugar, 1/4 tsp ground cinnamon, and 1/2 tsp milk until smooth.
2. Drizzle over cooled muffins and dust with additional confectioners’ sugar (if desired).
Purple Sweet Potato and Kale Salad with Tahini Dressing
This vibrant salad celebrates the flavors of autumn, combining the natural sweetness of purple sweet potatoes with the earthy freshness of kale. A drizzle of creamy tahini dressing brings everything together in perfect harmony.
Ingredients:
– 2 large purple sweet potatoes
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a large bowl, massage kale leaves with your hands for about 2 minutes to soften.
4. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper.
5. Once sweet potatoes are cool enough to handle, peel and dice into bite-sized pieces.
6. Add diced sweet potatoes and tahini dressing to the kale; toss until well combined.
Cooking Time: 45-50 minutes (roasting sweet potatoes)
Purple Sweet Potato Brownies with Walnuts
These decadent brownies combine the natural sweetness of purple sweet potatoes with the crunch of walnuts, creating a unique flavor profile that’s sure to delight.
Ingredients:
– 2 large purple sweet potatoes, cooked and mashed
– 1/2 cup unsalted butter, at room temperature
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 cup chopped walnuts
– 1/4 cup unsweetened cocoa powder
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together sugar, eggs, and vanilla extract.
3. Add mashed sweet potatoes, flour, cocoa powder, and salt; mix until just combined.
4. Fold in butter and walnuts.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick comes out with moist crumbs attached.
7. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Purple Sweet Potato Soup with Ginger and Coconut Milk
This vibrant soup is a flavorful blend of roasted sweet potatoes, aromatic ginger, and creamy coconut milk. Perfect for a cozy evening or a light lunch.
Ingredients:
– 2 large purple sweet potatoes, peeled and cubed
– 1-inch piece of fresh ginger, peeled and grated
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Roast the sweet potatoes on a baking sheet with olive oil, onion, and ginger for 45 minutes, or until tender.
2. In a blender or food processor, combine roasted sweet potatoes, broth, and coconut milk. Blend until smooth.
3. Season with salt and pepper to taste.
4. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour
Purple Sweet Potato and Quinoa Stuffed Peppers
This vibrant recipe combines the natural sweetness of purple sweet potatoes with the nutty flavor of quinoa, all wrapped up in a colorful bell pepper package. Perfect for a healthy and satisfying meal.
Ingredients:
– 4 bell peppers (any color)
– 2 large purple sweet potatoes, cooked and diced
– 1 cup cooked quinoa
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together cooked sweet potatoes, quinoa, cilantro, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the sweet potato-quinoa mixture, filling to the top.
5. Place stuffed peppers in a baking dish and cover with foil.
6. Roast for 30-40 minutes or until peppers are tender.
7. Serve warm and enjoy!
Cooking Time: 30-40 minutes
Purple Sweet Potato Fries with Spicy Chipotle Dip
Elevate your snack game with these vibrant and flavorful purple sweet potato fries, paired with a creamy and spicy chipotle dip.
Ingredients:
For the Fries:
– 2 large purple sweet potatoes
– 1/2 cup vegetable oil
– Salt, to taste
For the Dip:
– 1 (15 oz) can black beans, drained and rinsed
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon chipotle peppers in adobo sauce
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut sweet potatoes into fry shapes.
3. Toss with oil and salt; spread on a baking sheet.
4. Bake for 20-25 minutes or until tender and crispy.
5. In a bowl, mix together black beans, mayonnaise, lime juice, and chipotle peppers.
6. Serve fries warm with the spicy chipotle dip.
Cooking Time: 20-25 minutes (fries) + 5 minutes (dip preparation)
Purple Sweet Potato and Banana Bread
This Purple Sweet Potato and Banana Bread recipe combines the natural sweetness of ripe bananas with the subtle earthy flavor of purple sweet potatoes, resulting in a moist and delicious loaf.
Ingredients:
– 2 large ripe bananas, mashed
– 1 medium purple sweet potato, cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 1 large egg
– 1/2 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine mashed bananas and sweet potatoes.
3. Add flour, baking powder, salt, melted butter, sugar, egg, and vanilla extract. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
6. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 55-60 minutes
Purple Sweet Potato Risotto with Mushrooms
This vibrant risotto combines the natural sweetness of purple sweet potatoes with the earthy flavor of mushrooms, creating a unique and satisfying dish perfect for a special occasion.
Ingredients:
– 1 large purple sweet potato, peeled and diced
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add diced sweet potatoes and cook for an additional minute.
5. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, add sliced mushrooms and minced garlic; continue cooking until the risotto is creamy and the sweet potatoes are tender.
7. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Purple Sweet Potato Ice Cream with Vanilla Bean
Elevate your ice cream game with this unique and delicious recipe that combines the natural sweetness of purple sweet potatoes with the warm, comforting flavor of vanilla bean.
Ingredients:
– 2 large purple sweet potatoes
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 Vanilla bean, split lengthwise
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and bake for 45-50 minutes, or until tender.
3. Let the sweet potatoes cool, then peel and mash them in a bowl.
4. In a separate bowl, whisk together the heavy cream, whole milk, sugar, and vanilla extract.
5. Add the mashed sweet potatoes to the cream mixture and whisk until smooth.
6. Chill the mixture in the refrigerator for at least 2 hours or overnight.
7. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
8. Once churned, add the split Vanilla bean and fold gently to distribute evenly.
Cooking Time: 45-50 minutes (baking sweet potatoes) + 2 hours/overnight (chilling mixture) + 20-30 minutes (churning ice cream)
Purple Sweet Potato and Lentil Stew
This comforting stew combines the natural sweetness of purple sweet potatoes with the earthy flavor of lentils, making it a perfect meal for a chilly day.
Ingredients:
– 2 large purple sweet potatoes, peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the sweet potatoes, lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the sweet potatoes are tender.
4. Taste and adjust the seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Purple Sweet Potato Waffles with Berry Compote
Start your day off right with these unique and flavorful Purple Sweet Potato Waffles, topped with a sweet and tangy Berry Compote.
Ingredients:
For the waffles:
– 2 large purple sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted unsalted butter
For the Berry Compote:
– 1 cup mixed berries (blueberries, raspberries, blackberries)
– 2 tablespoons honey
– 2 tablespoons lemon juice
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add mashed sweet potatoes, egg, milk, and melted butter. Whisk until smooth.
4. Pour batter onto the preheated waffle iron and cook for 3-5 minutes or until golden brown.
5. Meanwhile, combine mixed berries, honey, and lemon juice in a small saucepan. Bring to a simmer over medium heat.
6. Serve waffles warm with Berry Compote spooned on top.
Cooking Time: 15-20 minutes
Purple Sweet Potato and Spinach Frittata
This vibrant breakfast or brunch option combines the natural sweetness of purple sweet potatoes with the earthy flavor of spinach, all wrapped up in a crispy egg frittata.
Ingredients:
– 2 large eggs
– 1 medium purple sweet potato, cooked and diced
– 1/4 cup fresh spinach leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in an oven-safe skillet over medium heat.
4. Add the diced sweet potato and cook for 2-3 minutes, or until slightly caramelized.
5. Pour in the egg mixture and cook for 1 minute.
6. Top with spinach leaves and optional cheese (if using).
7. Transfer to the preheated oven and bake for 12-15 minutes, or until eggs are set.
8. Remove from oven and let cool for a few minutes before slicing and serving.
Cooking time: 20-22 minutes
Purple Sweet Potato Cheesecake with Oreo Crust
Elevate your dessert game with this unique and delicious recipe that combines the natural sweetness of purple sweet potatoes with the classic flavors of cheesecake and Oreos.
Ingredients:
For the crust:
– 1 1/2 cups Oreo cookies, crushed
– 1/4 cup granulated sugar
For the cheesecake:
– 2 large purple sweet potatoes, cooked and mashed
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup sour cream
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust by mixing crushed Oreos and sugar in a bowl.
3. Press the mixture into a 9-inch springform pan.
4. In a large mixing bowl, combine mashed sweet potatoes, cream cheese, sugar, eggs, vanilla extract, sour cream, and heavy cream. Mix until smooth.
5. Pour the cheesecake batter over the crust.
6. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
7. Let it cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to fall in love with the sweet, nutty flavor of purple sweet potatoes! From savory dishes like Roasted Purple Sweet Potato Wedges with Garlic Aioli and Purple Sweet Potato and Chickpea Curry, to sweet treats like Purple Sweet Potato Pie with Coconut Cream and Purple Sweet Potato Brownies with Walnuts, there’s something for every occasion. This article features 20 delicious recipes that showcase the versatility of purple sweet potatoes, from breakfast to dessert. Whether you’re looking for a new twist on a classic dish or inspiration for a special meal, these recipes are sure to delight!
