Top 10 Most Delicious Dishes Made from Purple Sweet Potatoes

Ingredients:

• Purple sweet potatoes
• Unsweetened fresh milk
• Water
• Condensed milk
• Sugar
• Salt
• Pandan leaves.

Instructions:

• Boil the sweet potatoes until soft.
• Drain the potatoes, reserving the cooking water. Blend the potatoes with a little bit of the reserved water using a blender.
• Strain the blended mixture through a sieve. Then, pour the mixture into a pot along with milk, salt, sugar, pandan leaves, and bring it to a boil.
• Let it cool and enjoy.

Ingredients:

• 1 boiled purple sweet potato (peeled, yielding 100 to 120g)
• 100 ml fresh cream
• 100g cream cheese
• 100 ml unsweetened milk
• 40g granulated sugar
• 7g gelatin powder, or 3 gelatin sheets
• 2 teaspoons of water.

Instructions:

• Step 1: Boil the purple sweet potato until soft, peel it, and mash it to get 100 to 120g.
• Step 2: Let the cream cheese soften at room temperature, place it in a clean bowl, add the sugar, and use a hand mixer to blend until the sugar is dissolved.
• Step 3: Add the milk and mashed sweet potato to the cream cheese mixture and mix well with a spoon.
• Step 4: Put the gelatin powder in a bowl, add two teaspoons of water to dissolve it lightly. Heat a pot and steam the gelatin for about 2 minutes until fully dissolved. Gelatin is extracted from animal bones and is used to create a firm, chewy texture. It cannot be substituted with agar-agar, which is more brittle in texture.
• Step 5: Pour the dissolved gelatin into the sweet potato mixture from Step 3 and mix thoroughly.
• Step 6: Whip the fresh cream in a clean bowl with a hand mixer until soft peaks form.
• Step 7: Gently fold the whipped cream into the sweet potato mixture from Step 5 until well combined.
• Step 8: Pour the mixture into cups or molds, refrigerate for 4-5 hours until set, then enjoy chilled.

Ingredients:

• 3 purple sweet potatoes
• Arrowroot powder
• Pandan leaves, sesame seeds, peanuts, ginger
• Palmyra sugar

Instructions:

• Step 1: Wash the sweet potatoes with saltwater, peel them, slice them into thin pieces, and steam until soft.
• Step 2: While waiting for the sweet potatoes to cook, toast the sesame seeds and peanuts.
• Step 3: Once the sweet potatoes are cooked, place them in a bowl to cool, then add arrowroot powder and mix well. Mash the potatoes until smooth using a pestle (this will help achieve a chewy texture). Roll them into long shapes and cut into small bite-sized pieces.
• Step 4: Bring water to a boil and add the sweet potato pieces (ensure the water is boiling before adding them). Stir gently with chopsticks. Once the sweet potatoes float to the surface, let it simmer for about 2 more minutes. Then turn off the heat.
• Step 5: Prepare a bowl of ice water. Transfer the sweet potato pieces into the ice water and let them sit for 3-5 minutes to achieve the desired chewy texture. Remove and add a little sugar to the sweet potatoes.
• Step 6: Boil 1 liter of water with 5 tablespoons of palmyra sugar. Once boiling, add sliced ginger and pandan leaves. Let it cook for 5 minutes before turning off the heat.
• Step 7: Cook coconut milk with pandan leaves, then serve the sweet potato mixture in a bowl and pour the coconut milk on top to enjoy.

Ingredients:

• 400 g purple sweet potatoes
• 80 g tapioca flour
• 150 g rice flour
• 220 ml water

Instructions:

• Wash the sweet potatoes, boil them until soft, peel the skin, and mash until smooth.
• Mix the rice flour and tapioca flour with the mashed sweet potatoes and knead the dough until smooth. Knead the dough for about 10 minutes to make it more elastic. Let it rest for 15 minutes.
• Divide the dough into small pieces and cut into noodle-like strips.
• Cook the noodles in boiling water until they float, then rinse them in cold water to prevent sticking.

Ingredients:

• 300g purple sweet potatoes
• 3 egg yolks
• 1/3 teaspoon salt
• 3 tablespoons whipping cream (optional)
• 10g all-purpose flour
• 30ml fresh milk
• 1 tablespoon sugar

Instructions:

• Steam the sweet potatoes: Peel the sweet potatoes, wash them thoroughly, and slice them. Steam until they are soft.
• Mash the sweet potatoes: Place the steamed sweet potatoes in a bowl with 1/3 teaspoon salt and mash until smooth.
• Prepare the batter: In a separate bowl, mix 3 egg yolks, 3 tablespoons whipping cream, 30ml fresh milk, 10g all-purpose flour, and 1 tablespoon sugar. Stir the mixture and strain it to remove any lumps.
• Fry the pancakes: Heat a non-stick pan, lightly grease it with oil, pour in the batter, cover with a lid, and cook over medium heat until both sides are golden and cooked through.
• Roll the pancakes: Place the cooked pancakes on a flat surface, spread the mashed sweet potato evenly, and roll them up. Cut the rolls into bite-sized pieces and enjoy!
• Result: These rolled sweet potato treats are simple yet delicious, with a soft, smooth outer layer and a flavorful sweet potato filling that's both tasty and healthy.

Ingredients:

• 500g purple sweet potatoes
• 300g mung bean paste (can be purchased pre-made)
• 120g sugar
• 20ml cooking oil
• Sweetened condensed milk

Instructions:

• Step 1: Prepare the sweet potatoes: After buying the sweet potatoes, wash them thoroughly, then peel them. Once peeled, place them in a bowl of cold water to prevent discoloration. Cut the sweet potatoes into square-shaped pieces.
• Step 2: Steam the sweet potatoes: Prepare a steamer by adding a little water at the bottom. Place the sweet potatoes into the steamer and cook until tender.
• Step 3: Mash the sweet potatoes: Once the sweet potatoes are cooked, transfer them to a bowl and mash them thoroughly. You can use a sieve to strain the mash and remove any fibers for a smoother filling. Add some sweetened condensed milk for extra sweetness and flavor. Taste and adjust the sweetness to your preference.
• Step 4: Shape the sweet potatoes: Divide the mashed sweet potatoes into small portions and shape them into balls. Do the same with the mung bean paste.
• Step 5: Form the cakes: Flatten one portion of sweet potato, add a small ball of mung bean paste, and gently wrap it to enclose the filling. Repeat until all the ingredients are used.
• Step 6: Mold the cakes: Prepare a clean and dry mooncake mold. Lightly grease it with cooking oil and press the sweet potato balls into the mold to shape them.

Congratulations, you’ve made simple yet delicious purple sweet potato mooncakes with mung bean paste. Enjoy right away!

Ingredients:

• 200g purple sweet potatoes
• 100g shredded coconut
• 50g sweetened condensed milk or butter (optional, add sugar if you prefer more sweetness)
• 20g red bean jam or any other jam of your choice.

Instructions:

• Step 1: Steam the sweet potatoes as you would for the sweet potato smoothie recipe.
• Step 2: Once the sweet potatoes are cooled, place them in a large bowl. Add the butter or sweetened condensed milk, then mash the sweet potatoes with a spoon until smooth. For a faster method, place the sweet potatoes in a plastic bag, remove the air, and use a rolling pin or pestle to mash them gently.
• Step 3: Place a piece of plastic wrap on your palm or wear food-safe gloves. Scoop a spoonful of mashed sweet potatoes and flatten it into a thin layer. Add a small amount of red bean jam in the center, then tightly close the wrap to form a small ball. Adjust the shape to make it even and attractive. Unwrap the plastic and roll the sweet potato ball in shredded coconut until it’s evenly coated.

Ingredients:

• 200g purple sweet potatoes
• 200ml whipping cream
• 200ml unsweetened milk
• 100g granulated sugar
• 5ml vanilla extract

Instructions:

• Steam and mash the sweet potatoes: Wash the sweet potatoes, then cut them into chunks and soak in diluted saltwater for 15-20 minutes. Drain the sweet potatoes and steam them for around 20 minutes. While they are still warm, use a spoon and sieve to mash them smoothly. Add unsweetened milk to the mashed sweet potatoes and mix well.
• Make the ice cream: In a clean bowl, combine sugar, vanilla extract, and whipping cream, then use a hand mixer to beat the mixture until fluffy. Next, gently fold the sweet potato mixture into the whipped cream mixture, ensuring the cream retains its fluffy texture. Transfer the mixture into a clean bowl and place it in the freezer. Every 30 minutes, stir the mixture to ensure it doesn't form ice crystals. Repeat this process 2-3 times. After 2-4 hours, depending on your freezer's temperature, your delicious purple sweet potato ice cream is ready to enjoy.

Ingredients:

• Purple sweet potato
• Rice flour
• Potato starch
• Sugar
• Dry yeast
• Coconut milk
• Salt, cooking oil, water.

Instructions:

• Peel the sweet potatoes, steam them until soft, and mash them. It's easier to mash them while still warm.
• Mix the mashed sweet potatoes with rice flour, potato starch, sugar, salt, baking powder, and water.
• Cover the dough and let it rise for 60 minutes.
• Continue by adding coconut milk to the mixture and let it rise for another 60 minutes.
• Uncover the dough, mix in 2 small spoons of cooking oil, pour into molds, and steam until cooked.

Ingredients:

• Cream cheese
• Whipping cream
• Sugar
• Purple sweet potato
• Gelatine leaves
• Milk

Instructions:

• Peel the sweet potato, cook until tender, mash three-quarters of it, and cut the remaining portion into small cubes.
• Soak the gelatine leaves in cold water, then gently heat them in a double boiler or microwave. Mix the melted gelatine with the cream cheese until well combined.
• Next, add the mashed purple sweet potato and stir until smooth. Finally, pour in the whipping cream and mix thoroughly.
• It's a good idea to separate one-fifth of the mixture before the color turns purple to use for decoration later.
• Pour half of the purple mixture into a mold and freeze for 5 minutes.
• Add a thin layer of the white mixture and sprinkle the cubed sweet potato over it.
• Freeze for another 5 minutes before adding the remaining purple mixture on top.
• Refrigerate for 4 hours before serving and enjoy!