It is common to find yellow sweet potato or orange sweet potato in the market. Usually, I will buy these and cook sweet potato soup or make Taiwanese Porridge. Purple sweet potato? This is something new to me. It is not just the skin that is purple, but the flesh is also purple as well! There is another type, where the skin is purple with yellowish flesh inside. With some research on the internet for recipes and benefits of having purple sweet potato, I have some lovely " purple flowers" for tea and breakfast:
|Purple Sweet Potato Flower Buns|
The recipe & method for making the bread dough is here. I used half portion of bread dough for 8 flower buns.
240g purple sweet potato
50g caster sugar
50ml coconut milk or cream (or use milk as a healthier alternative)
1) Peel the sweet potato and cut into small cubes. Steam till soft and mash while it is hot, together with the caster sugar (I steamed the sweet potato in a rice cooker while cooking rice).
2) Melt butter in pan, add the mashed sweet potato and cook over medium heat for about 5 minutes or till mixture is smooth. Cool and keep in fridge.
3) When you are ready to use the fillings, heat up the coconut milk till warm (but not bubbling) and mix together with mashed sweet potato.
4) Divide and round dough into 8 portions and rest for 10 minutes.
5) Roll each dough in round disc and wrap one heaped tablespoon of sweet potato fillings. Seal and flatten slightly on greaseproof paper. Make small cuts along the circumference.
6) Cover and rest for 45 minutes or until doubled in size.
7) Brush with beaten eggs and sprinkle some sesame seeds on top.
8) Preheat oven at 185C and bake for 15 minutes.