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January 2018
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Purple Sweet Potatoes

I feel like my family does not eat near enough sweet potatoes.  They truly are one of my favorite foods, but I don’t prepare them too often because one person doesn’t like them much.  (It’s interesting how that one person can affect the family dining habits.) Earlier this week I was at the store to pick up some regular potatoes for making scalloped potatoes when I saw the display of sweet potatoes.  I wandered over and considered picking some up when out of the corner of my eye I spied some more exotic varieties.  In particular, the purple ones.  They were priced at only $1.99 per pound, which is a little high, but normal for this particular store.  I hadn’t recalled ever hearing about purple sweet potatoes before- I needed to know about these!  This past summer I got over my fear of eating blue potatoes (yes, I really couldn’t eat them), so why not try these out too? I picked out four of the healthiest looking ones and added them to my New Year’s Eve menu.

I decided to roast them in the oven in their jackets and then mash them afterward.  I wanted to lightly sweeten them and top them with marshmallows- I had this visual in my head of purple potatoes with a crown of white marshmallowy goodness and I couldn’t get it out of my head.

So I poked them with a fork, put them on a baking sheet and popped them in the oven.  Here they are, freshly pierced and ready to cook.

purple pots 1

I baked them for about an hour- which was apparently a touch too long, as one of the potatoes burst their jackets, but I was seriously surprised by how purple they were on the inside.  Like play-dough purple.   And they were insanely sweet.  In a delicious way, but there was no way I was going to add any brown sugar or top with marshmallow.  I added a few pats of butter, a drizzle of milk, and a tiny pinch of cinnamon, salt and pepper, and mashed them up.  Here they are in their serving bowl- I stuck a white handled knife in so you can see how purple these really are.

cooked pots

These really are delicious sweet potatoes.   The sweetest I’ve ever had, and they also had a denser texture- it must be all that sugar, because they were almost sticky.   I will totally purchase these potatoes again when I see them.  My picky child still didn’t like them, but Andy and I loved them, as did Abigail.  Abigail was saddened to learn these would not get their crown of marshmallow, so I allowed her to add a dab of marshmallow cream to the top- she said the flavors went together perfectly.

I will suggest that if you do find these and want to cook them up that you make sure they are on a baking sheet or a layer of foil for baking.  They oozed a lot of purple goo that would have made quite the mess on the oven bottom.   I want to get them again soon and see if they retain that vibrant purple color when boiled, or if they drift closer to a blue tone.   But seriously, as I ate these last night I thought about some crazy potential for these potatoes.  I recently had some amazing red velvet cupcakes where the red dye was actually beet juice, and all I could think about was some delicious sweet potato cupcakes made with these purple potatoes.   I also couldn’t help but think about how purple in fruits and vegetables equals a high level of antioxidant goodness.   These have to be some kind of super food- I wonder why I’ve never heard of them?

Have you ever seen or had these purple sweet potatoes?


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