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 Inspire. Taste. Love.

Stokes Purple® Sweet Potato Crostini with Goat Cheese

Stokes Purple® Sweet Potato Crostini with Goat Cheese

Perfectly baked Stokes Purple® sweet potato slices make excellent bite-sized toasts, ready to mingle with sweet or savory toppings.


2 large Stokes Purple® sweet potatoes, unpeeled (5-6 inches long)
2 tablespoons olive oil
1 tablespoon sea salt
4 ounces goat cheese

Suggested toppings:

  • Chopped walnuts, thinly sliced Manchego cheese, fresh thyme, and balsamic glaze
  • Sliced pear, fresh rosemary, and honey (try with our wild honeycomb!)
  • Thinly sliced Manchego cheese, pomegranate arils, and honey


Preheat oven to 400 degrees.

Line two baking sheets with parchment paper. Slice sweet potatoes into 1/4-inch rounds and add to large bowl. Drizzle with olive oil and sprinkle with sea salt. Toss to coat. Divide sweet potato rounds between two baking sheets; arrange in single layer so they crisp evenly. Roast sweet potatoes 15 minutes, then flip and roast 5 minutes more. When done, edges should be golden brown.

Remove sweet potato rounds from oven and spread each with small dollop of goat cheese (about 1/2 teaspoon). Return sweet potatoes to oven for minute or two, just until cheese starts to melt.

Transfer sweet potato crostini to serving platter and add desired toppings and drizzles.

Source: Frieda’s Inc.

Stokes Purple® Sweet Potato Pie with Maple Whipped Cream

Stokes Purple® Sweet Potato Pie with Maple Whipped Cream

Enjoy a modern twist on the classic sweet potato pie recipe that is perfectly sweet with a hint of coconut. Purple is definitely the new orange!


1 9-inch frozen, pre-made pie crust, thawed

2 large, baked* Stokes Purple® sweet potatoes (5-6 inches long), peeled and roughly chopped
3/4 cup coconut milk (from 15-ounce can full-fat coconut milk)
4 tablespoons butter
1 egg
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon sea salt
1/2 cup plus 1 tablespoon sugar
Seeds from 3-inch piece vanilla bean (or 1 1/2 teaspoons vanilla extract)

1 cup heavy whipping cream
2 tablespoons maple syrup
Seeds from 1-inch piece vanilla bean (or 1/2 teaspoon vanilla extract)
1/8 teaspoon sea salt
Pecans, whole or crushed


Preheat oven to 350 degrees. Bake pie crust 15 minutes. Meanwhile, in blender container or food processor, blend sweet potatoes, coconut milk, butter, egg, cinnamon, allspice, sea salt, sugar, and vanilla until smooth. If too thick to blend, add 1-2 teaspoons coconut milk.

When crust is done, increase oven temperature to 425 degrees. Transfer pie crust to wire rack; carefully pour in filling. Smooth out top with spatula. Put pie back in oven and bake 15 minutes. Then, decrease oven temperature to 350 degrees and bake additional 15 minutes. When done, crust should be barely golden and filling should look set. Remove pie and allow to cool to room temperature on wire rack. Cover and place in refrigerator to cool overnight.

Chill whisk and bowl from stand mixer (or regular bowl and whisk) in freezer at least 10 minutes. Pour heavy whipping cream, maple syrup, vanilla, and salt into chilled bowl and whip on high until peaks form, about a minute. It’s better to under-whip than over-whip! Store whipped cream in refrigerator up to 4 hours.

Before serving, allow pie to come to room temperature. Just before serving, whip topping by hand to make it extra fluffy. Top pie with maple whipped cream and pecans. Slice and serve.

*Note: For extra-creamy sweet potatoes, wrap in foil and bake the night before making pie. Store in refrigerator, still wrapped in foil, and use in recipe as directed.

Source: Frieda’s Inc.

Creamy Stokes Purple® Sweet Potato Soup

Creamy Stokes Purple® Sweet Potato Soup

This gorgeous bowl of luscious, creamy sweet potato soup is pure purple comfort.


2 large Stokes Purple® sweet potatoes (5-6 inches long)
1 tablespoon olive oil
1/2 red onion, diced
3 teaspoons sea salt, divided
1/4 teaspoon black pepper
1 1/4 teaspoons cumin
4 garlic cloves, minced
4 cups low-sodium vegetable broth
1/2 cup half and half or full-fat coconut milk

Toppings: sour cream, chopped walnuts, and microgreens or chopped chives


Preheat oven to 350 degrees. Wrap sweet potatoes in aluminum foil and bake 1 hour, or until easily pierced with fork.* When cool enough to handle, peel sweet potatoes and discard skins. Roughly chop and set aside.

In large pot, warm olive oil over medium heat. Add onion and 1 teaspoon salt. Sprinkle in cumin and black pepper. Cook onion, stirring frequently, 3-5 minutes, until softened. Add garlic and sauté 1-2 minutes. Add 2 cups broth and sweet potatoes. Bring mixture to boil, then reduce heat and simmer 10 minutes.

Transfer soup to blender container and blend until smooth (or use an immersion blender). Add splash of broth to keep things moving, if necessary. If you use blender, carefully return soup to pot. Return to medium-low heat and add remaining broth. Stir in half and half or coconut milk, and add remaining salt. Season soup to taste. Top with sour cream, microgreens or chives, and chopped walnuts.

*Note: For extra-creamy sweet potatoes, wrap in foil and bake the night before making soup. Store in refrigerator, still wrapped in foil, then use in recipe as directed.

Source: Frieda’s Inc.