150 Min
GF
Purple Sweet Potato Roast
Rich in fiber and low in glycemic index, the Japanese purple sweet potatoes are having a moment. Thanks to the extensive research done to explore the diets of people living in Blue Zones, where the greatest numbers of centenarians live, purple sweet potatoes have been found to have been a part of the Okinawan diet for centuries. High in complex carbs, these stunningly beautiful potatoes, whose color remains bright even through a long cooking process, also pack an unusually high level of antioxidants.
What I personally like about them is that they are not as sweet as the orange or white sweet potatoes. The best way to cook them is to roast or braise since nutrients can be lost while steaming. Accompanied with yogurt flecked with cumin and a flavor packed herb masala, these potatoes are bound to become your new favorite starch. Add these to your holiday table for a bright splash of color and flavor! Purple sweet potatoes can be found in most grocery stores as well as in Asian markets.
Rich in fiber and low in glycemic index, the Japanese purple sweet potatoes are having a moment. Thanks to the extensive research done to explore the diets of people living in Blue Zones, where the greatest numbers of centenarians live, purple sweet potatoes have been found to have been a part of the Okinawan diet for centuries. High in complex carbs, these stunningly beautiful potatoes, whose color remains bright even through a long cooking process, also pack an unusually high level of antioxidants.
What I personally like about them is that they are not as sweet as the orange or white sweet potatoes. The best way to cook them is to roast or braise since nutrients can be lost while steaming. Accompanied with yogurt flecked with cumin and a flavor packed herb masala, these potatoes are bound to become your new favorite starch. Add these to your holiday table for a bright splash of color and flavor! Purple sweet potatoes can be found in most grocery stores as well as in Asian markets.
150 Minutes
4
Notes & Variations
- Cilantro and parsley can be replaced with basil, mint, or an herb of your choice however the bright green color will remain strongest for a day or two if using cilantro and parsley.
- Replace the sesame or pumpkin seeds with cashews, pine nuts or a nut of your choice. You can also use 1 tablespoon of tahini in place of the sesame seeds.
- To toast cumin, simply dry roast them on a baking sheet in a 300°F oven for 3 to 4 minutes. Cool and grind.
Notes & Variations
- Cilantro and parsley can be replaced with basil, mint, or an herb of your choice however the bright green color will remain strongest for a day or two if using cilantro and parsley.
- Replace the sesame or pumpkin seeds with cashews, pine nuts or a nut of your choice. You can also use 1 tablespoon of tahini in place of the sesame seeds.
- To toast cumin, simply dry roast them on a baking sheet in a 300°F oven for 3 to 4 minutes. Cool and grind.
Tags:
Tags:
NO BLAND POTATOES HERE.
Be the star of your holiday dinner with these delicious potato dishes!
HOLIDAY TATERS
