Stokes Purple® Sweet Potato Fritters with Green Tahini

Stokes Purple® Sweet Potato Fritters with Green Tahini

This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.

Ingredients

1 pound Stokes Purple® sweet potatoes
2 eggs, beaten
3 tablespoons flour
1 tablespoon pimenton dulce (Spanish sweet smoked paprika)
1 teaspoon ground cumin
¼ cup thinly sliced scallions
¼ cup minced dill
¼ cup minced parsley
Kosher salt
Grapeseed oil (or any neutral oil)

Green Tahini:
1 cup tahini
3 tablespoons lemon juice
1 large clove garlic, grated
¼ cup minced dill
¼ cup minced parsley
Sea salt

Steps

Using the grater attachment on a food processor (or a handheld box grater), grate the Stokes Purple® sweet potatoes (skins and all). Squeeze the potatoes in a towel to wring out as much moisture as possible. In a large bowl, whisk together the eggs, flour and pimenton. Add the grated sweet potatoes, scallions, dill and parsley and season with 1½ teaspoons of kosher salt. Use your hands to combine the mixture, squeezing as you go to make sure everything is well incorporated.

Scoop 2 tablespoons of sweet potato mixture at a time, forming each into a small, tight patty. In a large sauté pan over medium-high heat, heat enough grapeseed oil heat to shallow fry the fritters.T est the heat by dropping a piece of sweet potato into the oil — if it sizzles immediately, it’s ready to go. Fry each fritter for 2 minutes per side, then transfer to paper towels to cool.

For the green tahini: In a blender or food processor, combine all ingredients, adding water as necessary to thin into a drizzle-able sauce. Adjust salt and citrus as needed.

Serve the fritters with plenty of green tahini to spoon over top.

Brunch version: Spread green tahini on a plate; serve the fritters on top, with poached eggs or eggs fried in olive oil with pimenton.

Spiced Stokes Purple® Sweet Potato Hummus

Spiced Stokes Purple® Sweet Potato Hummus

This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.

Makes 2 cups of spiced Stokes Purple® sweet potato hummus

Ingredients

1 cup boiled Stokes Purple® sweet potatoes (skins discarded)
¼ cup tahini
½ tablespoon coriander
½ tablespoon cumin
1 clove garlic, smashed with the side of a knife and roughly chopped
1 teaspoon kosher salt
2 tablespoons lemon juice, plus more to taste
¼ cup olive oil, plus more on hand for blending and garnishing
¼ cup water
Aleppo pepper, for garnish
Sumac, for garnish

Steps

In a food processor, combine the Stokes Purple® sweet potatoes with the tahini, spices, garlic, salt and lemon. Blitz the ingredients until all is well incorporated, then slowly alternate between adding the water and olive oil until the hummus is smooth and creamy – this will take about a minute. (Don’t overprocess, as the sweet potatoes can become sticky!) Taste for salt and lemon and adjust per your taste. If you prefer a thinner hummus, add more water or lemon juice as needed.

Spread into a bowl, using the back of a spoon to create a swirl. Garnish with a generous drizzle of olive oil, and a good sprinkle of aleppo pepper and sumac.

Stokes Purple® Sweet Potato Hummus Bowl with Spiced Lamb & Herbs

Stokes Purple® Sweet Potato Hummus Bowl with Spiced Lamb & Herbs

This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.

Ingredients

4 teaspoons sumac
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon urfa*
1 teaspoon aleppo pepper*
1 pound ground lamb
½ medium white onion
Finely minced 2 large garlic cloves
Finely minced 1 tablespoon finely minced cilantro stems
1 tablespoon minced mint leaves
1 teaspoon minced fresno chile*
1 tablespoon sea salt olive oil
2 cups spiced Stokes Purple® sweet potato hummus (see recipe here)
1 cup diced cucumbers
1 cup diced fennel
2-3 radishes, thinly sliced
1 lemon
Sea salt
Mint & cilantro leaves

Steps

Combine the spices, onion, garlic, cilantro stems, minced mint, fresh chile and salt with the lamb; use your hands to thoroughly combine. Once mixed, spend another 30 seconds or so really working everything together to incorporate the flavors. Warm a generous splash of olive oil in a large sauté pan over medium-high heat; add the lamb and sauté, stirring only once or twice, until cooked through (don’t over-stir, or you won’t get any caramelization). Transfer to a plate and let rest, covered with foil, while you compose the rest of the bowl.

Divide the spiced Stokes Purple® sweet potato hummus among 4 bowls, using the back of a spoon to spread the hummus into a nice swooping shape. In a small bowl, combine the cucumbers, fennel & radishes; season with olive oil, lemon zest, a squeeze of lemon juice and a sprinkle of sea salt and toss. Divide the lamb between the four bowls, placing it in a little mound in each bowl, and then plate some of the chopped vegetables alongside it. Garnish with a shower of herbs, another drizzle of olive oil, and a sprinkle of sea salt (a bit more sumac and aleppo pepper would be nice here, too!).

*strongly suggested, but optional; can replace with 1 teaspoon crushed red chile flakes

New Crop Stokes Purple® Sweet Potatoes Are Ready for the Holidays

Shoppers’ favorite purple sweet potatoes are the new holiday table must-have

Organic Stokes Purple Sweet Potato

Los Alamitos, CA – (September 2018) – Purple is the new orange…at the holiday table! The new crop of shoppers’ favorite Stokes Purple® sweet potatoes will start shipping in September, just in time for holiday ad planning and pre-book.

Exclusively distributed by Frieda’s Specialty Produce, Stokes Purple® sweet potatoes stand apart from other purple sweet potatoes with their vibrant color, smooth texture, balanced sweetness, and more antioxidants than blueberries. And shoppers love them.

“Our Stokes Purple® sweet potatoes sales volume has gone up nearly 30 percent since 2017, and there is no sign of slowing down,” said Alex Jackson Berkley, assistant sales manager at Frieda’s. “According to Google Trends, ‘purple sweet potato’ search has spiked every year around Thanksgiving for the past five years, and we’re expecting the spike to be even bigger this year.

“Today’s shoppers are literally looking for visually pleasing foods to serve at the holidays. They are more comfortable in the kitchen than ever before and not afraid to put a new twist on their traditional holiday menus with sweet potato pies and other Instagram-worthy dishes for their friends and family,” said Berkley.

Frieda's Stokes Purple Sweet Potato Pie

Stokes Purple® Sweet Potato Pie. Click for recipe.

Stokes Purple® sweet potatoes are not only gorgeous on the plate, they look wonderful in ads. “Purple stands out from the sea of orange and brown for the fall, and pops against the red and green of the holiday season.”

Pre-book Stokes Purple® sweet potatoes with a Frieda’s account manager today and explore other items for the new holiday table, such as colored cauliflower, rainbow baby carrots, celery root, and Cipolline onions.

About Frieda’s Inc.

Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit to dragon fruit and from Stokes Purple® sweet potatoes to habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.