Purple Sweet Potatoes

Her Produce has my favorite tuber in-house, and that is the purple sweet potato –also known as the Okinawan or Stokes Purple. These potatoes originated in South America, but have made a home in Okinawa, Japan. The rich color of the purple sweet potato makes it rich in antioxidants; anthocyanins to be exact. Anthocyanins have been shown to fight oxidative stress and damage created by free radicals. Anthocyanins reduce our risk for chronic diseases and aid in reducing inflammation. This antioxidant has also been shown to help lower our LDL cholesterol, stabilize blood sugar, help protect against certain types of cancers, and improve cognitive function. These potatoes are high in vitamin C, which is so helpful for our immune systems; Beta-carotene, which the body converts to vitamin A and is used for our vision, skin health, and immune function; potassium which helps regulate our blood pressure; and manganese, which we need for carbohydrate metabolism and bone health. These tubers are also a great source of fiber, making them a wonderful probiotic that aids in our digestion and feelings of satiety. The flavor of these purple potatoes is sweet, creamy, and slightly sweet like honey. 

Purple Sweet Potato, Tofu, and Spinach Hash 

Yield: 4 Servings 

2 tablespoons avocado oil, divided 
2 cups cubed Okinawan purple sweet potato 
¼ cup water 
16 ounces super firm tofu, cut into 1-inch cubes 
½ cup chopped red onion
½ cup chopped red bell pepper 
2 cloves garlic, minced 
1 pound baby spinach 
½ teaspoon sea salt 
½ teaspoon freshly ground black pepper 
¼ cup chopped scallions 
1 teaspoon tamari 

Directions:

1. In a large nonstick sauté pan over medium heat, add 1 tablespoon of the oil. 

2. Add the sweet potato and water, cover, and cook for 8 to 10 minutes, or until the potatoes start to crisp, brown, and become tender. 

3. Remove the lid and sauté for 7 to 10 minutes longer. The water will evaporate, the yams will crisp and become tender. Remove from the pan and set aside, keeping warm. 

4. Heat the remaining 1 tablespoon avocado oil in the pan over medium heat. Add the tofu, onions, bell peppers, and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers and onions are tender. Add the potatoes back in. 

5. Add in the spinach, and season with salt and pepper. Stir for 1 to 2 minutes, or until the spinach is wilted. Add the tamari and serve.