How to make purple sweet potato delicious? Here comes the complete guide to purple sweet potato recipes
Purple sweet potato is also known as black sweet potato, shao sweet potato, and so on. In addition to the nutrients of ordinary sweet potato, it is also rich in selenium, iron, and anthocyanins. It has a beautiful color and is nutritious, making it an excellent raw material for food processing. It can be used as the main ingredient or an auxiliary ingredient for various pastries, and it is a current food among pollution-free, green, and organic foods. Now let us take a look at the complete guide to purple sweet potato recipes!
Purple sweet potato cakes
[Ingredients] Purple sweet potato, glutinous rice flour, flour, white sesame seeds, red bean paste.
[Method] ① Wash the purple sweet potato, slice it, and steam it until cooked. ② Use a spoon to mash the steamed purple sweet potato into purple sweet potato puree, add glutinous rice flour and flour, and knead into dough. ③ Divide the well-kneaded purple sweet potato dough into small portions, roll the red bean paste filling into balls for later use, then flatten the small dough portions and wrap them with red bean paste filling. After wrapping, press them into round cakes. ④ Roll the round cakes with white sesame seeds. ⑤ Pour an appropriate amount of oil into a flat-bottomed pan. After the oil is slightly hot, add the prepared purple sweet potato cakes, turn to low heat and fry slowly. After frying for a little while, flip and continue frying, then flip again and fry until both sides are golden brown.
Purple sweet potato Mont Blanc
[Ingredients] 500 grams of purple sweet potato, 80 milliliters of light cream, 40 grams of butter, digestive biscuits.
[Method] ① First steam the sweet potato until cooked, then start making it. ② Melt the butter over water (put the butter in one bowl and place it in another large bowl containing hot water), crush the digestive biscuits, and mix the crushed digestive biscuits with the melted butter evenly. ③ Line a cake mold (a small round lunch box was used) with plastic wrap, spread the mixed biscuit crumbs into it, and press flat. ④ Peel the steamed sweet potato and press it into sweet potato puree, and whip the light cream. ⑤ Mix the sweet potato puree and the whipped cream evenly until no white cream can be seen. ⑥ Add the mixed sweet potato puree to the mold that was just lined with digestive biscuits, fill it tightly, and press flat. ⑦ Invert to unmold and remove the plastic wrap.
Purple sweet potato porridge
[Ingredients] Rice, purple sweet potato.
[Method] ① Wash the rice and soak it in water for more than half an hour. ② Wash and peel the purple sweet potato, and cut it into small pieces. ③ Put the purple sweet potato and rice into a clay pot, add enough water. Add enough water at once; adding more later will affect the taste and thickness of the porridge. After it comes to a boil, turn to low heat. ④ Simmer over low heat until the purple sweet potato breaks down and the porridge is thick. Stir frequently during the process; porridge cooked in a clay pot easily sinks to the bottom and burns.
Purple sweet potato milk cake
[Ingredients] 150 grams of purple sweet potato, 360 grams of fresh milk, 50 grams of granulated sugar, 12 grams of gelatin powder.
[Method] ① Soak the gelatin powder in a little water first until softened. ② Peel the purple sweet potato, cut it into pieces, steam until cooked, put it into a blender and blend, then add 200 grams of fresh milk and blend (blend until it becomes purple sweet potato puree). ③ Pour the remaining 160 grams of fresh milk into a pot, add granulated sugar and gelatin powder, and stir until melted. ④ Add the purple sweet potato puree and bring to a boil, then continue stirring over low heat for five minutes. Stir constantly during the process to avoid sticking to the pot and burning. ⑤ Pour into a container and let it cool, then put it in the refrigerator until it solidifies. It tastes better chilled.
Blueberry cheese balls
[Ingredients] Purple sweet potato, cheese, white sesame seeds
[Method] ① Prepare clean purple sweet potatoes. Cut a purple sweet potato in half from the middle and microwave on high power for 4 minutes until cooked. It is recommended to place it cut-side down after cutting, so the cut surface does not dry out easily. ② To match the color of the purple sweet potato, blueberry-flavored cheese was chosen, slightly purple. ③ The ingredients used: cooked purple sweet potato and white sesame seeds, plus three pieces of cheese. ④ Put the cooked purple sweet potato into a resealable bag, crush it with a rolling pin, and roll it into puree. ⑤ Cut the cheese into small cubes for later use, and knead the purple sweet potato puree into balls in your hands. ⑥ Flatten the purple sweet potato balls, put in the cheese cubes, wrap the cheese and knead into balls. Pour white sesame seeds into a frying pan, heat the white sesame seeds over low heat, add the cheese balls and coat them fully with sesame seeds.