Did you know you can buy purple sweet potatoes? I didn’t. I was actually looking for white ones, which my store didn’t have, but they did have purple ones. Well, purple is my very favorite color, so I wasn’t about to pass up on those. Not only did I make sweet potato crisp out of them for Thanksgiving, but the color was just too gorgeous not to use it for something else. These are the sweet potatoes after being baked. Seriously amazing, huh?
I did some reading and discovered that baking them in something like cupcakes changes the color to a greenish hue. Some sort of chemical reaction with the baking soda or something, I assume. Buttercream was the answer, then. For frosting, I needed to make sure the sweet potato was nice and smooth. I only needed a couple of tablespoons, though, and really didn’t want to dirty the food processor for that. Since I don’t have a food mill or ricer, I decided to just press the baked sweet potato through a fine mesh strainer. It worked beautifully.
I used my basic buttercream recipe. Just add about 2 tablespoons of sweet potato before adding any cream, and adjust the consistency from there. Who needs artificial colors when nature provides something so perfect already?
What is your favorite color?