Murasaki Japanese Sweet Potato
[1] Murasaki sweet potatoes from Japan, a variety now grown in California (you can buy seeds from Burpee).

Murasaki Oven Fries
[2] Murasaki oven fries with wasabi aïoli. Here’s the recipe from Bonjon Gourmet.

 

“As sweet as sugar.” That’s what we thought when we first tasted murasaki sweet potatoes.

The next day we ran out to buy some (at Trader Joe’s).

With an attractive violet-colored skin (murasaki is Japanese for violet) and a pure white interior [photo #1] we didn’t realize we were eating mashed sweet potatoes (they were peeled) until the first bite.

If we had been cooking, we’d have added the peel for a new take on skin-on mashed potatoes.

The murasaki, which is grown in California, has a sweet, nutty, full-bodied flavor.

  • The texture is somewhere between waxy and floury—am all-purpose potato (the different types of potatoes).
  • The soft white flesh is loaded with vitamin C and dietary fiber.
  •  
    You can cook murasaki in every way a potato can be cooked:

  • Baked whole
  • Boiled
  • Hash brown
  • Mashed
  • Oven fried [photo #2]
  • Pan-fried
  • Roasted
  • Sautéed
  • Stir-fried
  •  
    MURASAKI NUTRITION

    A medium potato (five inches long) is 120 calories, and is fat and cholesterol free.

    It has 500% DV of vitamin A, 40% vitamin C, 18% of potassium, 16% dietary fiber, 6% iron, 4% calcium and 2% sodium.

    If kept dry and cold, murasaki potatoes will remain fresh in the fridge for three weeks.
     
     
    THE DIFFERENT TYPES OF POTATOES

    STOKES PURPLE FLESH SWEET POTATOES

    THE HISTORY OF POTATOES

     

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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