Since this blog is called Kitchen Curious, I need to live up to my namesake and explore all of my culinary curiosities. I am going to start a new feature on the blog where I write about a new ingredient, cooking technique, or just something food related that I don’t know much about. I’ll take you through the process for my research, share what I’ve learned and then create a new recipe with all of my new knowledge. So, to start it off, purple sweet potatoes!
Before this, I’d never had purple sweet potatoes. I’d occasionally seen them at the grocery store or on Instagram, and the color was so gorgeous. I know they are not super exotic, but I saw them and figured these were a good way to ease into my curiosities feature. I wasn’t sure how they would taste or cook, or if they would be like regular sweet potatoes or not. I did some googling, and a bunch of reading here, here, and here. I learned that purple sweet potatoes can be used in any recipe you’d use a regular orange sweet potato in, but they are a little less sweet and need to be cooked a little bit longer. The vibrant color comes from a natural pigment found in berries, and there are different varieties too, Stokes and Okinawan. I much prefer a savory application of sweet potatoes than a sweet one, so I decided to make a sort of sweet potato hash now that I had a good base knowledge on how to prepare them.
When cooking purple sweet potatoes, they keep their amazing purple color, so I wanted to make something that would show it off. I left the skins of the potato on, and added yellow onions, red pepper and green onion into the mix. We are supposed to eat all the colors in the rainbow for a well-balanced diet, right? And more colorful dishes are more fun to look at and eat anyways.
This recipe can be used as a side dish, or add a fried egg and avocado on top for a breakfast bowl. The potatoes do take a while to cook, so it might be best for breakfast on the weekend.
I want to see what you are making! If you make purple sweet potatoes, or any of my recipes, post your food photos with #KitchenCurious
Purple Sweet Potato Hash
Serves: 2 as a breakfast dish, 4 as a side dish
Prep Time: 20 minutes
Cook Time: 45 minutes
2 large purple sweet potatoes, washed and diced into 1 inch cubes
½ yellow onion, diced
½ red pepper, diced
1 tablespoon olive oil
1 tablespoon garlic powder
1 teaspoon cayenne pepper
Salt & Pepper
¼ cup green onion, diced
Heat a cast iron skillet to medium-high heat on the stove. Add the olive oil to the pan, and let heat for a minute.
Add the diced potatoes to the olive oil in the pan. Stir them around to coat with olive oil, and then add the garlic powder, cayenne, salt and pepper. Cook the potatoes, stirring frequently, for 25 minutes. When the potatoes have begun to brown, and become slightly tender, add the diced onion and red pepper. Stir to combine with the potatoes. Cook and stir frequently, until the onions are translucent, about 8-10 minutes.
Once the potatoes are fork tender, remove from heat and serve. Add diced green onion to the top of the potato mixture.
If you are making this as a breakfast dish, I recommend adding a fried egg and some avocado on top.