Unique Purple Sweet Potato Recipe

Today, I’m excited to share a unique and flavorful recipe that I recently discovered. This dish is perfect for a cozy night in or a special gathering with friends and family. It’s a dish that combines unexpected flavors and textures to create a truly memorable dining experience.

Ingredients:

• purple sweet potatoes
• coconut milk
• canned chickpeas
• dried cranberries
• pistachios
• harissa paste
• maple syrup
• ground cinnamon
• salt and pepper

Kitchen Tools:

• potato peeler
• sharp knife
• baking sheet
• mixing bowl
• spatula

Preparation:

Start by preheating your oven to 400°F (200°C). Peel and chop the purple sweet potatoes into small cubes. Place them on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for 20-25 minutes until tender.

While the sweet potatoes are roasting, in a mixing bowl, combine the coconut milk, harissa paste, maple syrup, and ground cinnamon. Mix well to combine all the flavors.

Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Add them to the mixing bowl with the coconut milk mixture. Drain and rinse the canned chickpeas and add them to the bowl as well. Toss everything together until well coated.

To finish the dish, stir in the dried cranberries and pistachios for a pop of sweetness and crunch. Adjust seasoning with salt and pepper to taste.

Serving:

This dish serves 4 people and each serving weighs approximately 300g. One serving of this sweet and savory purple sweet potato dish is around 350 calories.

Tips:

For an extra burst of flavor, try adding a squeeze of fresh lemon juice before serving. The acidity will brighten up the dish and enhance all the different flavors.

I hope you give this recipe a try and enjoy creating it in your own kitchen. Feel free to experiment with different toppings or seasonings to make it your own. Happy cooking!