Dessert

Purple Cake

When I saw these purple sweet potatoes at my local Farmers’ Market, I knew I had to figure out how to use them.

This vibrantly purple sweet potato, a locally grown staple of Hawaiian cuisine, is rich in flavor and packed with nutritional benefits.

Not only the vibrant color of this pie makes it a perfect dessert to serve on next get together party but also the combination of spices, warm cinnamon, ginger and maple syrup with chewy and sweet crust with salty pistachios on the top.

Each ingredient has its role in that cake, like a jigsaw puzzle wouldn’t be completed without all the pieces the same with this cake, it would not be completed without each one of the ingredients.

The primary nutritional benefit, and the one for which yams are especially prized, is their high antioxidant levels. The antioxidant known as anthocyanin is the pigment which is responsible for the brilliant purple color of the flesh.

Add a splash of color and a healthy dose of antioxidants to your meals!

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

Purple Cake

Vegan, Gluten Free, Plant Based

Crust
 ¼ cup coconut oil
 ¼ cup maple syrup
 1 cup almond meal
 1 cup shredded coconut
 ½ tsp baking soda
Filling
 2 lbs purple yams
 ¾ cup coconut milk
  cup maple syrup
 1 tbsp tapioca
 1 tbsp lime juice
 2 tsp cinnamon
 1 tsp salt
 1 tsp ginger

1

Preheat the oven to 350 degrees.

2

Mix all the crust ingredients in a large bowl then transfer them to pie pan. Wet your hands lightly to prevent the crust from sticking to them then press the crust into the pan, making sure it is even on the sides and bottom. Bake for 10 minutes.

3

Bring a medium sized pot of water to a boil. Add the purple yams (cut into small cubes) and boil for 10 minutes, or until the yams can be pierced with a fork. Drain the yams then put them in a high-powered blender or food processor.

4

Add the rest of the pie filling ingredients and blend until everything is smooth. Pour the pie filling into the baked pie shell and smooth out the top. Bake for 45 minutes, or until the pie has set but still has some jiggle in the middle. Remove the pie from the oven and let it cool completely before serving it.

Ingredients

Crust
 ¼ cup coconut oil
 ¼ cup maple syrup
 1 cup almond meal
 1 cup shredded coconut
 ½ tsp baking soda
Filling
 2 lbs purple yams
 ¾ cup coconut milk
  cup maple syrup
 1 tbsp tapioca
 1 tbsp lime juice
 2 tsp cinnamon
 1 tsp salt
 1 tsp ginger

Directions

1

Preheat the oven to 350 degrees.

2

Mix all the crust ingredients in a large bowl then transfer them to pie pan. Wet your hands lightly to prevent the crust from sticking to them then press the crust into the pan, making sure it is even on the sides and bottom. Bake for 10 minutes.

3

Bring a medium sized pot of water to a boil. Add the purple yams (cut into small cubes) and boil for 10 minutes, or until the yams can be pierced with a fork. Drain the yams then put them in a high-powered blender or food processor.

4

Add the rest of the pie filling ingredients and blend until everything is smooth. Pour the pie filling into the baked pie shell and smooth out the top. Bake for 45 minutes, or until the pie has set but still has some jiggle in the middle. Remove the pie from the oven and let it cool completely before serving it.

Purple Cake

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