How to Make a Purple Sweet Potato Dessert

To eat healthily does not mean that people need to sacrifice any tasty treats. Purple sweet potatoes are a striking gem on the potato shelf. It can not only add color to our plates, but also bring many benefits to our health. This dessert is very easy to make, requiring only the preparation of ingredients, a saucepan and a little patience to create an unforgettable delicacy.

Yields: 12 desserts

Ingredients

Purple Sweet Potato Filling

400 g purple sweet potato
15 g butter
35 g milk

Pastry

1 egg
112 g wheat flour
42 g corn starch
38 g butter
28 g sugar

Method 1

Method 1 of 3:
Purple Sweet Potato Filling

1
Peel and cut purple sweet potatoes. Use a vegetable peeler to remove the skin from the purple sweet potatoes, then rinse the purple sweet potatoes with running water. Cut each one into 2-inch (5-cm) chunks.
- There's no need to scrub the purple sweet potatoes clean beforehand because you’ll be removing the skins. After peeling, a simple rinse will be enough to remove any residual dirt from the flesh.
2
Steam the purple sweet potatoes. Place the cubed purple sweet potatoes in a steamer and steam them over high heat for 15-20 minutes.
- If the purple sweet potatoes are ready, the fork should slide into the chunk easily and nearly break it apart.
3
Mash the purple sweet potatoes. Roughly mash the softened sweet potatoes using a potato masher, electric hand mixer, immersion blender, or big spoon.
4
Mash with butter and milk. Add them to the purple sweet potato and continue mashing until combined.
- If you prefer a sweet filling, add sugar to it. It will taste better.
5
Make the purple sweet potato balls. Divide the mashed purple sweet potato into 35 grams each and roll them into balls.

Method 2

Method 2 of 3:
Making the Pastry

1
Melt the butter. Put 38 grams of butter in the microwave for 20 seconds.
2
Beat the egg in a bowl with a fork or whisk.
- When the butter is not very hot, add the egg and mix them together.
3
Knead the pastry dough until it's soft, smooth, and stretchy. Mix 112 grams of wheat flour, 42 grams of corn starch, and 28 grams of sugar in the egg butter mixture.
- To knead the dough by hand, coat your hands with flour and sprinkle your work surface with a little flour. Then pushing the dough down and then outward, only using the heels of your hands.
- Fold the dough in half toward you and press down. Then use the heels of your hands again to push down and outward, lengthening and stretching the strands of gluten and dough fibers.
- Knead the dough until it becomes smooth and not sticky.
- Cover with plastic wrap and let stand for 20 minutes.
4
Roll out the dough. Sprinkle your work surface with a little flour and divide the dough into 20 grams each.
- Roll the dough with a rolling pin into a pancake shape.
5
Wrap the filling in a pastry. Place the purple sweet potato filling in the middle of the pastry, pinch the pastry around the edges and squeeze the edges tight.
6
Change the shape of dessert. Press out six sides with your thumb into the shape of a dice.
- If the surface of the dessert is uneven, tap each side of the dessert to flatten the six sides.

Method 3

Method 3 of 3:
Frying The Dessert

1
Heat the dessert in a saucepan over medium heat. Add a little bit of oil in the saucepan and place the dessert flat in a saucepan.
- Brown the six sides until they are golden brown.
2
Store the purple sweet potato and cheese dessert in an airtight container. It can remain good in the refrigerator for a week.
- For hot desert, microwave your dessert for a minute before serving.
- For cold desert, take it out of the fridge and serve.

Warnings

Purple sweet potatoes should not be used as food if they are moldy or spoiled, which may lead to food poisoning.

Thanks!
Helpful 0 Not Helpful 0
Purple sweet potato dessert cannot serve as staple food reducing weight, please must pay attention to absorb protein during reducing weight.

Thanks!
Helpful 0 Not Helpful 0