Purple Sweet Potato Hummus

Purple Sweet Potato Hummus

This vibrant hummus has all the flavors of traditional hummus but without the beans. Serve with pita chips or fresh vegetables as a dip, or use as a spread on your next sandwich.   

Ingredients

1 1/2 lbs. Stokes Purple® sweet potato (one large, or about 2 smaller size), washed
3-4 garlic cloves, unpeeled
1/4 cup tahini
Juice of one lemon (about 2 tablespoons)
1/4 teaspoon ground cumin (plus more for garnish)
Salt, to taste
Extra virgin olive oil, for drizzle

Steps

Preheat oven to 350 degrees F. Wrap purple sweet potato and garlic cloves together in aluminum foil, and bake for 1 hour to 1 hour and 15 minutes, until the potato is soft and the garlic is fragrant.  Let cool in the wrapping for at least one hour before using (or refrigerate overnight).  Peel, cube, and mash purple sweet potato. This will yield about 2 1/2 to 3 cups of mash. Add mashed sweet potato to the food processor.  Peel roasted garlic and add to the potato. Process until smooth.  Add tahini, lemon juice, cumin and season to taste. Process until well combined. Serve at room temperature with a drizzle of olive oil.

Stokes Purple® Sweet Potato Falafel

Stokes Purple® Sweet Potato Falafel

Original recipe by Naomi Maderos @naomithesweetestpotato

Ingredients

1 large Stokes Purple® sweet potato, cooked (steaming, boiling, or baking) and cut into chunks
1 16-oz. can chickpeas, drained and rinsed
1/2 an onion, diced
2 garlic gloves, minced
1/4 cup fresh parsley
1/4 cup fresh cilantro
1 teaspoon cumin
1 teaspoon ground coriander
2 tablespoons flour (all purpose, or any other kind)
2 tablespoon lemon juice
1 tablespoon tahini
1/4 teaspoon paprika
Salt and pepper, to taste

Steps

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Add all the ingredients in a food processor, and season to taste. Pulse until just combined. If the batter feels too wet/sticky, add more flour. Using a spoon, scoop about 1-2 tablespoons of the mixture and form into a ball, and place it on the lined baking sheet. (You can also flatten it into a disc.) Repeat with the remaining dough. Bake for about 35-40 minutes until crispy on the outside. Allow falafel to cool before removing from tray. Serve warm as an appetizer or a main course. If preferred, drizzle with tzatziki (cucumber yogurt sauce).

Tzatziki

1 cup Greek whole milk yogurt
1/2 English cucumber, peeled, seeded, finely chopped, and drained
3 cloves garlic, finely minced
1 teaspoon finely grate lemon zest
1 tablespoon fresh lemon juice
1 tablespoons chopped fresh dill
Salt and pepper, to taste

In a bowl, combine all of the ingredients together. Let chill for at least 30 minutes.

Purple Sweet Potato Latte

Purple Sweet Potato Latte

This latte substitutes vitamin C from Stokes Purple® sweet potatoes for caffeine. Sip the day!

Ingredients

1 cup milk of your choice
1/2 cup cooked, peeled, and mashed Stokes Purple® sweet potatoes
1/4 cup honey or agave syrup
1/4 teaspoon vanilla extract
Tiny pinch of salt
Cinnamon, for dusting
Optional: Cinnamon stick for garnish, and a shot of espresso for caffeine kick.

Optional special equipment: milk frother

Steps

In blender container, blend together milk and mashed Stokes Purple sweet potatoes until smooth. Pour mixture through strainer into saucepan; discard any solids. Stir in honey and salt. Over medium heat, bring mixture to simmer, whisking constantly. Pour into mug. Add additional froth with frother, if desired. Dust with cinnamon and garnish with cinnamon stick. Serve immediately.

Purple Power Chia Pudding

Purple Power Chia Pudding

This guilt-free dessert or a sweet breakfast treat is rich in vitamin C from Stokes Purple® sweet potatoes and omega-3 fatty acids from chia seeds. Power up!

Ingredients

1 cup milk of your choice
1/2 cup cooked, peeled, and mashed Stokes Purple® sweet potatoes
2 tablespoons maple syrup, with more for drizzling
1 teaspoon vanilla extract
Tiny pinch of salt
1/4 cup chia seeds
Optional toppings: toasted almond slivers, toasted coconut flakes, fresh fruits.

Steps

In blender container, blend together milk, mashed Stokes Purple sweet potatoes, maple syrup, vanilla, and salt until smooth. Pour into bowl, then stir in chia seeds. Refrigerate 30 minutes or overnight. Spoon into 2 bowls (for breakfast) or 4 bowls (for dessert) and top with toppings of choice. Serve chilled.