This purple sweet potato recipe for cheesecake makes a nutritious creamy dessert on a protein-rich base made of quinoa. And all in only 4-ingredients and no-baking involved. Perfect for anyone who wants to sneak vegetables into their desserts.
Purple Sweet Potato Recipe for Cheesecake
This purple sweet potato recipe for cheese cake is stunning to look at, even before it’s ready! And that doesn’t take long because this vegan recipe is so easy – no-bake, and only 4 ingredients.
Have you even seen purple sweet potatoes, peeled and mashed. Look at my pictures. Isn’t that color astonishing. My pictures of them raw below are not color-enhanced! Such a beautiful color begs for dessert recipe. I want to paint my family room that color. Haha, maybe not a good choice for a family room.
But a perfect choice for eating the rainbow.
And the other plus with this purple sweet potato recipe is it is so easy, only two ingredients for the base, and two for the cream cup.
Why Is My Sweet Potato Purple?
Purple sweet potatoes are purple because of the presence of anthocyanin, a strong antioxidant that provides color as well as anti-disease protection. Orange sweet potatoes differ in that they are rich in carotenoids, also antioxidants that thwart disease.
Are Purple Potatoes the Same as Purple Sweet Potatoes?
Well, there is more than one type of purple sweet potato. The three main types of purple sweet potatoes in the USA are Stokes, Okinawan, and Ube.
What is the Benefit of Purple Sweet Potato?
Shall we talk nutrition?
Well apart from the purple contribution to your rainbow choices today, this recipe provides fiber, protein and a slew of essential nutrients.
How Healthy are Purple Sweet Potatoes?
Sweet potatoes of all varieties are high in vitamin A, vitamin C and manganese. They are also a good source of copper, dietary fiber, vitamin B6, potassium and iron.
And purple sweet potatoes are higher in antioxidants than orange sweet potato, as is evidenced by the purple color – purple in foods generally indicates higher healthy benefits.
Also purple sweet potatoes control blood pressure, sugar levels, is an anti-inflammatory, and there is evidence that the food can support weight loss.
Now I boiled these sweet potatos and peeled them, and turned the purple insides into a mash.
However, at least one reputable cooking outlit says you can actually eat them raw? Go figure.
I still think they might be more digestible boiled first. But check out this option to eat them raw here.
What about the coconut butter we mix the potatoes with?
How Healthy is Coconut Butter?
Coconut butter is made from the whole coconut. This makes it a whole food, and means it provides most of the nutrients of coconut – including MCTS, a fat-burning resource of energy. But it does not have the fiber.
Still coconut butter is high in iron, fiber, vitamin C and calcium. And it seems to have an antibacterial quality to it, with an ability to ward off viruses, and can even make hair shiny. But being a saturated fat, moderation is still important.
Each purple sweet potato recipe here holds 1.3 tbsp of coconut butter – well under what some studies confirm to be the healthy maximum normal adults which is 2.5 tbsp.
How to Make Homemade Coconut Butter
Do you want to make coconut butter at home?
Simply buy a bag of shredded unsweetened coconut and blend it in a high speed blender for a few minutes. If you need 1 cup of coconut butter, be sure to blend up twice that of the shredded coconut.
Pro tip – make sure the shredded coconut is finely shredded (not flakes) and fresh.
The Protein in This Purple Sweet Potato Recipe
And how about that quinoa! Are you up for more protein, as in perfect protein provided by quinoa?
Quinoa provides all nine amino acids essential for human nutrition – rarely found in plant-based foods.
One cup of quinoa (16 tbsp) serves up 6g fiber, 4g fat, 8g protein and is high in iron and low in calories. Each purple sweet potato cup here holds 2.6 tbsps of quinoa.
How to Make Purple Sweet Potato Cheesecakes
This recipe is very easy.
First, prepare the quinoa for the crust. Start by rinsing it in a strainer to remove that bitter coating. Then dry saute it to make it pop and taste nutty. Now don’t expect a popcorn-type drama. Popping quinoa emits a few tiny pops. Plus the popped quinoa doesn’t look much different, just tastes crunchy.
Bind the Quinoa Crust with Maple Syrup
I use maple syrup to bind it into a crust, but you can use a similar sweetener, such as monk fruit or agava.
Mixing the filling is a bit more complicated, only because you need to boil the purple sweet potatoes. This will allow you to peel them. Then blend up the potato with melted coconut butter.
Make Homemade Coconut Butter
I make my own coconut butter my simply blending up twice the amount of fresh shredded coconut I need for the recipe. For instance, this recipe requires 1/2 cup coconut butter, so I blended 1 cup of shredded coconut until it turned to butter. Only takes a minute or so in my Blendtec.
Or you can buy it. Look for coconut manna in a jar at Whole Foods. If you buy it jarred, you’ll need to sit the jar in boiling water for about 5 minutes to melt the butter, maybe longer. Do not microwave coconut butter. It will burn.
Pour the Filling on The Crusts
Finally pour the combined potatoes and coconut butter on top of the crust, chill and serve with a dollop of coconut cream and a purple Campanella flower. Haha, just kidding about the flower. But aren’t they pretty?
I have a lot more recipes that hide veggies. Here are a few more:
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Purple Sweet Potato Recipe for Cheesecake
- Line a cupcake pan with 6 paper cupcake papers.
- Put the jar of coconut butter into a hot water bath. I boil the water in a pot, turn off the stove and set the jar in the water. Don't microwave coconut butter or it will burn.
- Boil potatoes in a pot submerged in water. Boil about 25 minutes, using a fork to test when they were tender.
- Drain, cool and peel off the skin with a vegetable peeler. Chop up the purple potato and set aside.
Prepare the quinoa
- Rinse the quinoa to remove the natural protective coating, called saponin, which can make it taste bitter. You can simmer it in water (2 parts water to 1 part quinoa) for about 15 minutes if you want a softer crust, but I just toasted it by dry-skilleting it for about 5 minutes in a very hot pan. It actually pops tinily and browns and smells nutty.Let it cool before making the base.
Make the quinoa base
- Stir the prepared quinoa together with 2-4 tbsps of maple syrup - your goal is to make it sticky and to taste as sweet as you want, so you decide if you need the remaining maple syrup.
- Press the sticky quinoa into the six cups. Flatten the surface with your finger.
Make the purple sweet potato filling
- In a blender or food processor, add the cooked purple sweet potatoes, melted coconut butter and 2 tbsp of maple syrup. Blend until creamy. If it seems lumpy, you can add a bit of plant milk. Taste test and decide if you want to add more maple syrup.
- Pour the mixture onto the quinoa base, and set in the freezer for at least an hour. You want them hard enough to be able to peel off the paper. Once peeled, keep in the refrigerator in an airtight container for three days.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.