For the purple sweet potato lover in everyone…..

I am a little obsessed with purple sweet potatoes lately. They are evidently in season in Southeast Queensland, Australia at the moment due to them being available in all the shops. They have a somewhat more dense flesh than the common orange fleshed ones, and are more akin to – I believe- a yam. Their colour when cut is a beautiful purple and white tie-dyed appearance, and when cooked, they don’t loos their purple colour – as you can see by the photos the purple is almost enhanced by the cooking process.

White on the outside, purple on the inside. In my opinion, just another form of bliss that Mother Nature has grown – like dates. Everytime I sink my teeth into a medjool date the thought crosses my mind that this has just grown like this without any processing, absolutely delicious – natures caramel. Anyway, back to this worthy of royalty purple sweet potato!

These sliders are basically like all sweet potato with some oil, salt and spices so would pair nicely with your protein of choice, some greens and perhaps some form of grain too. I would personally pair it with mung bean soup, rice and broccoli, finished with lime and fresh Corriander – but then I seem to do finish every meal with those these days. A delightful way to finish in my opinion.

As always feel free to modify in any way, I can think of a million ways to change this, but here in its bare bones is the basic recipe.

Purple Sweet Potato Sliders

Serves 2 – 4

Ingredients:

1 to 2 whole purple sweet potato’s cubed – white on the outside, purple on the inside – peeled if not organic

1 – 2 tablespoons of ghee or your oil of choice Making your own ghee results in the best tasting and best energetic of ghee, Hale Pule shows you how, here.

*Pinch Cumin seeds or powder

*Pinch Ajwain seeds

*Pinch Fresh grated ginger

1 tsp dulse flakes or any kind of seaweed flakes great for iodine and trace minerals

1 tsp mineral salt

Water

Extra ghee for frying

Method:

1. In a medium saucepan, heat the ghee on medium heat until it’s very warm.
2. Add spices, dulse flakes and salt and allow to cook 1 – 2 minutes or until fragrant.
3. Add in water to 1/4 or 1/2 way up the side of the veggies.
4. Simmer on medium heat for 10 to 15 minutes, or until soft but not mushy.
5. Once cooked, take off the heat and allow to cool slightly. If there is a lot of water left over, drain some and keep off to the side.
6. Take this opportunity to heat up your cast iron fry pan on a low heat, if desired.
7. Mash the sweet potato adding in the water as needed – you want a very thick mash.
8. Once mashed and cooled enough to handle, roll into balls and form patties.
9. These can be stored in the fridge if you want to cook them later, or start cooking straight away.
10. Put a few drops of ghee on your pre-heated cast iron pan, and place the patties on, leaving enough room for flipping.
11. Cook a few minutes on each side, until golden. Add more ghee as needed.
12. Plate up and enjoy straight away with your favourite proteins, fats and greens!

*A pinch refers to the right amount for your dish. By considering who you’re cooking for and the weather, you can determine how much to add. For instance, ajwain and ginger are warming spices that can help digestion if it feels weak or slow. However, if digestion is already fast or if it’s a hot day, use less of these spices, and consider adding fresh chopped coriander. On a cold day with weaker digestion, you can add more warming spices. It’s helpful to start understanding what spices are doing for you and your digestion, as always when adding in a new food or spice, see how it makes you feel.

Modifications would work wonders with this, covering with sesame seeds before cooking, or adding onions and or garlic to the mix would add an extra kick of flavour. There are no limitations to your creativity on any recipe, try something new and see what you can create 💕

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Enjoy! Thank you for reading and as always,

All my love

✨💜✨ 🍠✨