This all went into the food processor until fine before pressing it into a greased tart dish. I used a nut base for this tart that included almond flour (or whole almonds), desiccated coconut, cashews, dates and coconut oil. Whizzed this until nice and silky smooth! When the sweet potatoes were cool I placed them in a food processor with the coconut cream, tapioca starch, vanilla essence and date puree. This is the only sweetener I used and it pairs wonderfully with the flavour of the sweet potato. I soaked the pitted medjool dates in some hot water until softened then mashed them up to form a puree.
While they were cooling, I got on the date puree. Say it like moo-rah-sah-kee!įirst things first, I peeled the potatoes, chopped them into chunks and then steamed them until soft. Side note: If you’re wondering where I got the name for this tart from, the word murasaki means purple in Japanese. It’s baked but I’m pretty sure it can be set in the fridge without baking in the oven since the potatoes are already cooked. This tart is vegan, gluten-free, grain-free and sugar-free. And I was correct, they make a fantastic tart! So rich in flavour and colour. The first thing I thought when I saw these beautiful potatoes was how good they would be in a tart. They are a great source of vitamin C and fiber (3).They are high in antioxidants (almost as high as blueberries) (2).They have a low glycemic index rating (GI) (1).Nutrition information and recipe options are the top two motivating factors behind my avid googling. I don’t incorporate something into my diet without doing a good amount of research on it first. I love making desserts with it and so you can imagine my excitement when I tasted a purple one! They are slightly sweeter than regular sweet potatoes and their purple colour make them really fun especially for a dessert! If you have read my previous posts you’ll be well aware of my love affair with sweet potato. There is a first time for everything and this past week I tried purple sweet potato for the first time.
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