Category Archives: Purple Potato

Cabbage and Purple Potatoes

You’ll Need:
Half Head of Cabbage
Half Onion
Half Bunch of Kale
1 lb Baby Purple Potatoes, baked and quartered
2 cloves Garlic
1 can Black Beans, rinsed

Saute onion and garlic for 5 minutes. Add cabbage, black beans and potatoes and continue to saute for 10 minutes. Remove from heat and add kale, salt and pepper. Allow to steep for 5 minutes before serving.

Note: This is a very filling dish.

Chocolate Chip Sweet Potato Bread

Fall always bring about several pumpkin recipes. If you are like me, your house is filled with the aroma of pumpkin spice and several baked goods in the oven. You may even have a cup of warm cider or hot cocoa on the counter keeping you company. ūüėČ

There are several pumkin bread recipes floating around blogs and the internet right now. What intrigued me most about this recipe, was the adaptability to use sweet potatoes instead of pumpkin… AND since we just received some locally grown¬†BEAUTIFUL PURPLE sweet potatoes, I thought it would be a lot of fun to make a purple chocolate chip bread. ūüôā

You’ll Need:
1 cup Oil of Choice
2.66 cups Sugar
4 large eggs or 6 Egg Whites
12 oz Mashed Sweet Potato
0.66 cup water
1.33 cups Whole Wheat Flour
2 cups All Purpose or Bread Flour
0.5 TSP Baking Powder
2 TSP Baking Soda
1.5 TSP Salt
1 TBSP Pumpkin Spice
2 TSP Cinnamon
1 TSP Vanilla Extract
24 oz. Chocolate Chips

1. Grease two 9×5″ loaf pans and preheat oven to 350 F.
2. Blend together oil, sugar, eggs, potatoes and water in mixer until thoroughly blended.
3. Mix together flour, baking powder, baking soda, and salt in a separate bowl.
4. Add flour mixture to wet ingredients and mix well.
5. Add vanilla and chocolate chip to dough mixture, and continue to mix.
6. Pour half of mix into each pan.
6. Bake at 350 for 50-60 minutes, or until done.
7. Cool completely on wire rack before serving.


**Recipe idea adapted from Passionate Penny Pincher.

Orange and Purple Mashed Potatoes

As far as I’m concerned, orange cauliflower (or cheddar cauliflower, as its sometimes called) tastes the same as the original white variety – its just a bit more interesting. ¬† When I have the colored variety of something ordinary, like orange cauliflower or purple potatoes, I feel that I must cook a dish that takes advantage of its unique color.

Last night I made a colorful dinner thinking that my kids might like the colors and be more willing to try the food: Roasted and Mashed Potatoes and Orange Cauliflower, Roasted Purple Mashed Potatoes with Parmesan, Kale and Chicken.

As you can see, the meal¬†is colorful and tasted great. ¬†The kids, however, wouldn’t have known what it tasted like, as my plan to lure the kids with color backfired. ¬†They ate the chicken – only. ¬†¬†As far as they were concerned, the usual beige mush is scary enough – never mind orange and purple. ¬†Looking at the photo, I agree that presentation could have been a bit more visually appealing. ¬†I’ll give you the general directions anyway (because they really did taste great). ¬†Maybe your kids will be a bit more adventurous than mine.

Roasted and Mashed Potatoes and Orange Cauliflower

I peeled 6 yukon gold potatoes and shook them in a bag with minced garlic, salt, pepper, and olive oil.  I did the same with the purple potatoes, but left the skin on.  I cut off the cauliflower florets and also shook them in a zip-lock the same way I did the potatoes.  I put them in a roaster at 400 degrees for about 30-45 minutes or until they were tender.

I put the Yukon Gold potatoes and cauliflower into a bowl with butter, sour cream, cheddar cheese, salt and pepper Рall to taste.  Using a stick blender, I mashed everything in the bowl together.   These taste like pretty traditional mashed potatoes.  You could add gravy, bacon, chives, or anything else you think sounds good.

Roasted Purple Mashed Potatoes

I haven’t used purple potatoes before, but quickly found out that purple potatoes taste sweeter than their yellow counterparts – not in a bad way, just a bit sweeter than I like my mash.

I placed the roasted purple potatoes in a separate bowl, adding butter and a bit of sour cream. ¬†I used the stick blender to mash the mixture until it was smooth. ¬†Feel free to mash them anyway you’d like. ¬†I added some good parmesan cheese (not the powdery kind) and some extra salt – both to taste – and called it a day. ¬†I think another tasty variation would be to sprinkle goat cheese on top. ¬†I love goat cheese.