28 APRIL 2021 | TheJournalNJ.com
Let’s Talk About
Purple Sweet Potatoes
BY MARYANN MIANO
You may have heard of the silly “purple people eater,” but have you considered
that people eat purple things? We know that foods come in many
colors, but did you know that sweet potatoes are not all orange? Ladies and
gentlemen, I give you the purple sweet potato!
ones, but the more common orange sweet potatoes have more beta-carotene. Is
one healthier than the other? A study published in June 2013 concluded that
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sium. They are high in B6, vitamin C and antioxidants. Also noteworthy is their
low glycemic index score, which can be consumed by diabetic diets. We know
they are good for us, but how do these purple tubers taste? Without any fat or
cholesterol to worry about, the purple potatoes are generally sweeter than the
orange, with a creamy texture.
Purple sweet potatoes are well-known in the Phillippines. They are used in
many aspects of traditional Filipino food culture, especially in desserts, where
their natural sweetness and bright violet color make for some tasty and interesting
desserts. Filipinos call it “ube,” and it can be found in puddings, cakes,
cookies, pancakes, pastries and even ice cream. Ube halaya, a type of jam, is a
staple in traditional Filipino desserts.
Our recipes of the month will feature this incredible bright potato in the
tradition of the Phillippines. One recipe is for jam and one is for a panna cotta
dessert. They both make a pretty addition to your dessert table!
UBE HALAYA
• 1 pound purple yam root, unpeeled
• ¼ cup butter
• 1 (10 oz.) can sweetened condensed milk
• ¼ teaspoon vanilla extract
•
UBE PANNA COTTA Recipes from AllRecipes.com
• 1 ube (purple yam), peeled
• 1 ½ cups whole milk, divided
• 1 cup coconut milk
• ½ cup white sugar
•
1.
just below the bottom of the steamer. Bring water to a boil.
Add ube, cover, and steam until tender, about 20 minutes.
Cool until easily handled. Puree ube in a blender or food
processor, or thoroughly mash by hand.
2. Combine 1 cup pureed ube, ¾ cup milk, coconut milk, and
sugar in a blender or food processor; blend until completely
smooth.
3. Pour remaining ¾ cup whole milk into a saucepan. Sprinkle
gelatin to top. Let stand for 5 minutes.
4. Heat milk-gelatin mixture over medium-low heat, stirring
until gelatin is dissolved, 3 to 5 minutes. Pour in ube
mixture, and increase heat to medium. Heat until steam
starts to rise from the mixture, stirring occasionally, 3 to 5
minutes.
5. Pour mixture into individual serving glasses or molds.
Transfer to the refrigerator and chill until set, about 3 hours.
1. Bring a large pot of water to a boil.
Cook yam in the boiling water
until tender, about
30 minutes.
Drain and
cool until
easily handled.
Peel and thinly
2. Melt butter in a
wok over medium heat. Stir in the
condensed milk and vanilla extract.
Add grated purple yam. Reduce heat to low
and cook, stirring constantly, until mixture is sticky but not dry, about 30
minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove
from heat.
3. Transfer yam mixture to a container and cool to room temperature, about
30 minutes. Chill before serving.
NOTE: Use one package of frozen grated purple yam instead of the fresh yam,
if desired.
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/AllRecipes.com