Unfortunately, the variety doesn’t produce well in Louisianaor commercial use. Proceeds from the sale of the seeds go back to the Sweet Potato Research Station.
Musaki sweet potatoes are a patented variety, managed by the university, and were released to growers in 2008. They are the result of an intentional cross made during the 2000s by Donald La Bonte, a professor at the university.
Murasaki sweet potatoes were first developed by the Louisiana State University’s Sweet Potato Research Station in Chase, Louisiana. Bake the sweet potatoes until they're tender all the way through when you poke them with a fork, about 45-90 minutes, depending on the size of the potatoes.
The research station works with researchers from all around the world to help them learn how to detect disease and increase crop production in their own countries. Scrub the sweet potatoes clean and stab all over with a large fork. Since that time, the station has developed new seed varieties including those with higher yield and disease resistance, as well as two of the more well-known commercial varieties. It was established in 1949 to support the sweet potato industry in the state. The Sweet Potato Research Station at Louisiana State University is the only one of its kind in the world. Store in a cool, dry, and dark place with ample ventilation for up to two weeks and refrigerate any cut portions. Murasaki sweet potatoes pair well with scallions, garlic, miso, mirin, soy sauce, sesame oil, olive oil, broccoli, chickpeas, and nori. They can also be used in curries, soups, or stews. Check out my Pinterest page to pin more recipe like this one to make later. Murasaki sweet potatoes can be julienned for fries, scalloped with cream, diced and caramelized, or mashed with butter. Easy veggie-centric entree with baked purple sweet potato, crispy chickpeas. When cooked, the flesh will develop a fluffy texture.
It is recommended to wash and scrub the skin well to clean prior to preparing. Murasaki sweet potatoes can be baked, boiled, roasted, or sautéed, much like a russet potato. They also contain iron, calcium, protein, and beneficial amino acids. Murasaki sweet potatoes are an excellent source of vitamin A, and a good source of potassium, dietary fiber, and vitamin C. They were developed for their dark purple skin, flavor, and broad-spectrum resistance to disease. Despite their Louisiana roots, Murasaki sweet potatoes are primarily grown in California. Murasaki sweet potatoes are a variety of root vegetable, botanically classified as Ipomoea batatas and their name comes from the Japanese word for purple. Murasaki sweet potatoes are available in the summer through fall. When cooked, Murasaki sweet potatoes have a slightly sweet taste with a robust nutty flavor. The flesh is white to pale yellow and is a bit drier than other varieties, offering a flaky texture. The texture is starchy and moist making it great for mashing of making into chews for your dog. The thin skin ranges in color from dark purple to burgundy depending on the growing environment, and there are faint light pink-purple patches and brown spots scattered across the surface.
If you’re like me and always looking for macro-friendly ways to please your sweet tooth, try this black bean brownie recipe next.Murasaki sweet potatoes are medium to large in size and are elongated, somewhat bulbous, and oblong in shape with each end tapering to a point or rounded edge. Add chocolate chips, stirring just enough to let some of the chocolatey goodness melt but keeping some of the chips whole.įor an even deeper, more cookie-like flavor, roast the sweet potato in the oven at 400 degrees until soft, about 1 hour.Add to the mashed sweet potato and mix until well combined. In a small bowl, combine PB2, vanilla extract and water.In a small bowl, mash the sweet potato with a fork until all the big chunks are gone. Let sweet potato rest until it’s cool enough to handle and peel off the skin.After washing the sweet potato, use a fork to poke a few holes in the skin and microwave on high until potato is soft, likely 5–7 minutes depending on your microwave.Japanese sweet potatoes can be found at Whole Foods or Trader Joe’s under the name “Murasaki sweet potato,” but if you can’t find them, go for a white or purple sweet potato instead, which has a drier texture than its orange cousin. Poke some holes in the potato with a fork and then bake at 400F. Japanese sweet potatoes give this concoction a perfectly sweet and nutty cookie dough taste without the refined sugar and flour. To bake Japanese sweet potatoes whole, just bake as you would with a regular sweet potato. This is one of those recipes that’s so good, I wish I’d known about it my entire life.