Murasaki Sweet Potatoes… y’all? Although they’re sometimes labeled “Japanese sweet potatoes,” did you know Murasaki sweet potatoes originally hail from Louisiana? Murasaki means “purple” in Japanese. True to their name, the purple skinned/white fleshed Murasaki looks and tastes like many Asian types, but they were developed right here at home. Another fun fact about these quirky tubers: the sweet potato emoji is a Murasaki!
Murasakis are dry and starchy so they can be used much like you would russet potatoes. They’re great for roasting; cooked on high heat, they get irresistibly crispy on the outside and soft and tender on the inside (hello, purple oven fries!). We’ve included one of our favorite Murasaki casserole recipes below for members to try at home. The dish is as beautiful as it is tasty and nutritious. We’d love to see your photos and hear what you think on social! Tag us @frogsongcsa, friends!
This week members will also enjoy:
Frog Song Organics
Baby Green Cabbage
French Breakfast Radishes
Murasaki Sweet Potatoes
Murasaki Casserole – adapted from unconventionalcooks.com
Prep Time: 25 minutes, Cook Time: 20 minutes, Total Time: 45 minutes
- 2 Murasaki sweet potatoes
- 4 tbsp. butter
- 1/4 cup sugar (or substitute with Frog Song Cane Syrup to taste)
- 1/4 cup milk
- 1 tsp. cinnamon
- 2 egg yolks
- Peel potatoes and chop into small pieces of roughly the same size.
- Boil potatoes until tender (approximately 15 to 20 minutes.) Drain and pour into a large mixing bowl.
- Mash with butter, sugar, cinnamon, and milk while still warm. Allow to cool, then mix in one of the egg yolks.
- Pour into a 9 inch round or square baking dish and use the back of a spoon to make a design of your choosing on the surface.
- Break apart the remaining egg yolk with a fork and brush the entire yolk over the surface of the casserole being careful not to flatten the design.
- Bake for 10 minutes at 350 degrees to heat it through then put under the broiler for up to 10 minutes to brown the top.
Sautéed French Breakfast Radishes – adapted from heartbeetkitchen.com
- 1 small bunch of radishes leaves removed and trimmed, then sliced in half vertically
- 1 cup arugula
- 1/4 cup vegetable broth (water will work in a pinch, but they won’t be as flavorful and you’ll need to add a little more salt)
- 1 1/2 tablespoons ghee or butter
- 1/4 teaspoon fine salt
- 4 sprigs of fresh thyme
- Dash of fresh dill
- In a small saucepan, bring the broth to a simmer, then whisk in the ghee or butter. Add radishes, salt and thyme, then stir to coat.
- Cover the pan, then cook so that there are bubbles barely around the edges, about 20 minutes.
- Remove cover and raise heat to medium-high, cook for 3 minutes to reduce the liquid. Serve warm over a bed of arugula.
FSO tip: Radish greens are totally edible! Lightly sauté and add to your dish for a boost of vitamins and minerals like iron, magnesium, and potassium.
Roast Cabbage Wedges – adapted from goodto.com
- 1 small green cabbage, cut into 8 wedges, core trimmed
- 4-5 tbsp olive oil
- 1 tbsp caraway, or cumin, seeds
- Salt and freshly ground black pepper
- 1 large lemon, cut into 4 wedges
- Preheat oven to 425°F. Brush the cabbage wedges all over with oil. Place on a baking tray and sprinkle with the seeds and season well. Add the lemon wedges.
- Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.
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