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.

Chilean Kumquat Season Kicks Off

The trending, sweet and tangy citrus is available from Frieda’s earlier than ever

Frieda's Specialty Produce - Kumquats

Los Alamitos, CA – (August 2018) – Fresh kumquats from Chile are in season starting in late August to fill the demand for the popular tangy and sweet, bite-size citrus.

“Shoppers are asking for kumquats year-round, not just in the winter anymore,” said Alex Jackson Berkley, assistant sales manager at Frieda’s Specialty Produce. “Even Oprah recently mentioned her kumquat trees and sharing the fruits with her friends.”

Kumquats are trending. “When there’s a wide gap between awareness and trial, we know that item is getting ready to take off,” added Berkley. According to a Datassential report, 62 percent of the U.S. population know about kumquats and 23 percent have tried them.

Frieda’s worked with its grower partners in Chile for several years to develop production that is permitted for importation into the U.S. market. Chilean kumquat season now accounts for 25 percent of Frieda’s kumquat sales in volume. This percentage increases year-over-year as retailers and foodservice companies learn about the Chilean season, and as Frieda’s grower partners plant more fruit to meet the demand.

“Thanks to the contra-seasonal production from the Southern Hemisphere, we are able to fill the supply gap when California kumquats are not in season, making them more accessible to retailers, as well as foodservice providers,” said Berkley. “Retailers who take advantage of our Chilean kumquat season will see the incremental sales lift. We will have Chilean supplies from late August through December.

“We offer the same pack sizes for our Chilean as our Californian crop: 10-lb. bulk and 12/8 oz. branded pouch, which is easy for merchandising and ringing up. Our retail clients love our pouch pack, as it increases the sell through while reducing ‘shopper grazing’ shrink.”

In addition to kumquats, Frieda’s offers extended season and availability from grower partners around the world for many specialty citrus items to answer shoppers’ demand, including blood oranges, Meyer lemons, and more. Call a Frieda’s account manager today to have fresh citrus specialties available year-round.

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.