#Murasaki sweet potatoes nutrition skin
#Murasaki sweet potatoes nutrition full

Bring the water to a boil, then reduce to medium heat and. Place the potato pieces in a stockpot and cover the potatoes with water by a few inches. Nutrition Why are ube and Okinawan sweet potatoes both so purple Their purple coloring actually comes from anthocyanins, powerful antioxidants which help to. This ensures they will cook evenly, with no tough spots.

#Murasaki sweet potatoes nutrition skin

Once it was cool I drizzled it with coconut cream and sprinkled with chia seeds for a little crunch. Peel the skin from the sweet potato and cut it into similarly sized chunks or cubes. I put this in the oven for 45 minutes, however it should set quite nicely in the fridge for a no-bake version. I spread the sweet potato mixture onto the base and used a spatula to create a fun spiral design. If you decide to go for the no-bake version this should set quite well in the fridge. This all went into the food processor until fine before pressing it into a greased tart dish. Here’s a nutritional breakdown per 200g: 264 calories 2.4g protein 0.4g fat 63g carbs 4. They’re an excellent source of energy, high in dietary fiber and are rich in vitamins and minerals (notably, Vitamin C, Vitamin A & Vitamin B6).

#Murasaki sweet potatoes nutrition full

I used a nut base for this tart that included almond flour (or whole almonds), desiccated coconut, cashews, dates and coconut oil. We all know sweet potatoes are healthy and full of complex carbs. Whizzed this until nice and silky smooth! When the sweet potatoes were cool I placed them in a food processor with the coconut cream, tapioca starch, vanilla essence and date puree.

This is the only sweetener I used and it pairs wonderfully with the flavour of the sweet potato. I soaked the pitted medjool dates in some hot water until softened then mashed them up to form a puree. While they were cooling, I got on the date puree. Say it like moo-rah-sah-kee!įirst things first, I peeled the potatoes, chopped them into chunks and then steamed them until soft. Side note: If you’re wondering where I got the name for this tart from, the word murasaki means purple in Japanese. It’s baked but I’m pretty sure it can be set in the fridge without baking in the oven since the potatoes are already cooked. This tart is vegan, gluten-free, grain-free and sugar-free. And I was correct, they make a fantastic tart! So rich in flavour and colour. The first thing I thought when I saw these beautiful potatoes was how good they would be in a tart. They are a great source of vitamin C and fiber (3).They are high in antioxidants (almost as high as blueberries) (2).They have a low glycemic index rating (GI) (1).Nutrition information and recipe options are the top two motivating factors behind my avid googling. I don’t incorporate something into my diet without doing a good amount of research on it first. Many studies show that the sweet taste generated in cooked sweet- potato is due to the action of endogenous amylases (Walter et al., 1975). I love making desserts with it and so you can imagine my excitement when I tasted a purple one! They are slightly sweeter than regular sweet potatoes and their purple colour make them really fun especially for a dessert!

If you have read my previous posts you’ll be well aware of my love affair with sweet potato.

There is a first time for everything and this past week I tried purple sweet potato for the first time.