A new-found favorite - Molokai purple sweet potatoes.
The skin is maroon and inside the flesh is deep purple. Wild!. When steamed or baked, they add a rich mouthfeel and creamy texture to baked goods, blended drinks, etc. They are rich in starch so be mindful to prepare it according to your digestive capacity and use digestive spices to aid digestion.
I suggest cooking a few at a time. Either sliced and steamed or place whole in the oven, rubbed lightly with coconut oil or ghee and bake at 375F for 45 min-1hr; turn off the oven and let them cool off.
After steaming, they can be sautéed in ghee or mashed with coconut oil, almond milk and sea salt or coconut aminos.
The following "recipe" is one of my favorite ways to enjoy the color, taste and texture of the purple sweet potato
Creamy Smoothie Recipe
- 1/2 Molokai purple sweet potato (substitute with cooked yam or pumpkin)
- 1/2 small Papaya or Persimmon
- 1-2 Medjool dates
- 1 tbsp. Pumpkin seeds
- 1 cup Almond milk
- dash of Cinnamon
- + Greens Powder/Spirulina
This creamy smoothie is very satisfying. Have fun experimenting!
