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

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.

Purple Sweet Potato Pie Oatmeal

Purple Sweet Potato Pie Oatmeal

Give your morning oatmeal a purple power boost by adding cooked Stokes Purple® sweet potatoes. Besides who wouldn’t want pie for breakfast? 

Ingredients

1 cup milk of your choice or water
1/2 cup cooked, peeled, and mashed Stokes Purple® sweet potatoes
2 tablespoons maple syrup, with more for drizzling
1/2 cup old-fashioned oats
1 to 2 tablespoons brown sugar, to taste
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Tiny pinch of salt
Toasted chopped pecans, to your liking

Steps

In blender container, blend together milk, mashed Stokes Purple sweet potatoes, and maple syrup. Pour mixture into saucepan. Over medium heat, bring mixture to simmer–do not boil. Add oats, stirring frequently, and cook until mixture is at your preferred consistency and oats are tender. Stir in vanilla, pumpkin pie spice, brown sugar, and salt. Pour into bowl, sprinkle with pecans, and drizzle maple syrup on top.

Make overnight oats: In blender container, blend together milk, mashed Stokes Purple sweet potatoes, and maple syrup until smooth. Pour mixture into bowl or jar. Mix in oats, vanilla, pumpkin pie spice, brown sugar, and salt. Cover and refrigerate overnight. Serve cold, or heat in microwave 1-2 minutes, topped with pecans and maple syrup.

Flourless Purple Sweet Potato Brownies

Flourless Purple Sweet Potato Brownies

Original recipe by Naomi Mederos / Instagram @NaomiTheSweetestPotato

Ingredients

2 Stokes Purple® sweet potatoes (350-400 grams raw)
1/2 cup cocoa or carob powder
1/4 cup maple syrup.
Optional: 2-4 tablespoons milk of your choice, 1 teaspoon vanilla extract, 1/2 cup chocolate chips.

Steps

Preheat oven to 375 degrees F. Wash, peel, and dice purple sweet potatoes. Steam for about 15 minutes or until soft. Add steamed sweet potatoes to a food processor and blend. Add in cocoa/carob powder, maple syrup, and vanilla extract if using. If the mixture is too thick to blend, add milk in small increments. The batter should be quite thick. If using, add chocolate chips and stir to combine. Add brownie mixture to a greased 9×9 baking pan and bake for about 40 minutes or until firm. Let cool. Slice, and enjoy.