Final yr my purple candy potatoes did rather well. These made up the
bulk of my candy potato harvest, and we have been having fun with them as oven fries or
cubed and roasted with turnips or generally different veggies. The opposite day, I
determined to strive them in a candy potato pie for our weekend dessert.
I peeled a few them, reduce them every into a number of giant chunks, and
simmered till tender. Then I ran them by means of the blender.
I believed the ensuing puree was a beautiful shade.
To make the pie, I used my no-dairy Sweet Potato Honey Pie recipe. The addition of the golden honey and vivid yellow egg yolks modified the
shade a bit of, but it surely nonetheless baked up as a distinctly purple pie.
Or possibly that is extra of a purplish brown, however one would by no means know the
distinction in a blind-folded style check. It was a yummy candy potato pie.
I had some puree left over, so the next Sunday, I made candy potato
pancakes. Besides these had been nowhere close to purple!
My guess is that the pH of the batter modified the colour. For my baked items, I
at all times use a baking soda + acid mixture from How To Bake Without Baking Powder.
For these, it was baking soda + bitter cream which gave me superbly fluffy
inexperienced pancakes! They had been scrumptious with a bit of maple syrup. Very enjoyable.
Anybody else experimenting with one thing totally different?
