Here at Hungryroot, we’re big fans of eating the rainbow. Since different nutrients impart different colors to the foods they’re in, you can easily eat a well-balanced diet simply by eating a variety of colorful foods. For instance, red foods contain the carotenoid lycopene, which fights disease and certain cancers; leafy green foods keep your eyes healthy and build strong bones; and purple foods contain anthocyanins, which protect your cells, heal your body, and strengthen your heart health.
That’s exactly why we love this purple sweet potato tart. It’s deep purple hue means it’s not only Instagram-worthy, but also packed with antioxidants. In fact, darker-colored potatoes have four times the antioxidant potential than other potatoes, boasting roughly the same level of antioxidants as kale and Brussels sprouts.
There are two main varieties of purple sweet potatoes you can find in the United States: the Purple Stokes variety, which is what we used, and the the Okinawan sweet potato, grown primarily in Hawaii. Both types are considerably drier than orange-fleshed sweet potatoes, which is why we bake them “low and slow” (i.e., at a lower temperature for a longer period of time). These purple spuds are a bit less sweet than their orange-fleshed siblings, so you may need to use less sweetener if you use the latter.
The next time you come across purple sweet potatoes at your local farmer’s market or grocery store, be sure to pick up a few and try this tart out. It’s sweet enough for dessert yet healthy enough for breakfast.
- 1 cup almond flour
- 1 ¼ cups Medjool dates
- 1 tablespoon coconut oil, melted
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- 2 tablespoons raw cacao nibs
- 3 purple sweet potatoes
- 1/4 cup canned coconut milk
- 2-3 tablespoons maple syrup
- Blueberries, for garnish
- Unsweetened shredded coconut, for garnish
- Preheat the oven to 300°F.
- Rinse and scrub the sweet potatoes. Prick the potatoes with a fork a few times to help them breath. Place the sweet potatoes in an ovenproof glass dish and cover. Alternatively, wrap them in aluminum foil. Bake the potatoes in the oven until soft and tender, approximately 90 minutes.
- While the potatoes are cooking, prepare the the crust. Place the almond flour, dates, melted coconut oil, cinnamon, ginger and sea salt in a food processor. Blend until you have a sticky dough. Add the cacao nibs and pulse for a few seconds.
- Transfer the dough to a tart pan and use your fingers to press the dough onto the bottoms and up the sides of the pan. We used a rectangular 13.75×4.25 inch pan, but feel free to use a round 9-inch tart pan. Place the crust in the freezer to set while you prepare the filling.
- Once the potatoes are cool, remove the skins and place the unpeeled potatoes in a food processor. Add the coconut milk and maple syrup and process until you have a very smooth and creamy texture.
- Pour the filling into the crust and smooth with a rubber spatula. Top with blueberries and freeze for at least 1 hour to firm up.
- Before serving, let the tart sit out for 30 minutes to come to room temperature. Top with unsweetened shredded coconut, if desired. Store leftovers in an airtight container in the freezer for up to two weeks (if they last that long!).
- If using orange-fleshed sweet potatoes, increase the oven temperature to 400°F and roast for a shorter period of time, approximately 45-60 minutes. Add the maple syrup gradually, as you may not need the full amount.