Purple Sweet Potato Muffins with a touch of rosemary, are a warming and delicious treat. The combination of creamy melting cheese, the subtly sweet, sweet potato and the fresh herbs, is out of this world! And what’s so interesting is that with baking soda in the mix, the purple potatoes turn green!Yet another thing they didn’t teach me in culinary school — baking soda makes purple potatoes turn green! Seriously folks, I opened the oven door and my jaw dropped. I was expecting to see beautiful, bright purple sweet potato muffins., and instead I saw these not unattractive, but not beautiful, interesting green creations!
Yep, turns out purple sweet potatoes worked as a natural green food coloring! Bizarre, right!?
Why do purple potatoes turn green when mixed with baking soda?
Apparently the anthocyanin that provides the purple color, reacts with baking soda — or anything alkaline — and turns the resulting mixture green, or blue-green.
As you know, I’m a chef, not a scientist, so here’s a bit more on that. 😉
Here’s the deal, it doesn’t matter what color they are because they’re so delicious! They have a light, soft texture with a creamy potato vibe. Add to that, melting Gruyère, which has a wonderful nutty taste, and the lovely earthy, pine-like flavor of rosemary.
They’re amazing served warm, with or without butter. And they’re divine along side cozy brisket stew.
For this recipe I used the gorgeous Stokes Purple Sweet Potatoes from Frieda’s. Here are a couple more of my favorite recipes in which they are the star — and purple!
Whatever their color, I hope you love these Purple Sweet Potato Muffins with Rosemary!
In this recipe, the combination of creamy melting cheese, the subtly sweet, sweet potato and the fresh herbs, is out of this world
*Please note that the prep time does not include cooking and mashing the potato, which should take about 15 minutes. (See notes)
- 1 cup peeled cooked, and mashed purple sweet potato (from about 1 small-medium sized potato -- see notes)
- 1/3 cup buttermilk
- 2 large eggs
- 1/2 cup olive oil
- 1 tablespoon granulated sugar
- 3/4 teaspoon sea salt
- 1 1/3 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup Gruyère cheese, divided
- 1 tablespoon plus 1/2 teaspoon fresh rosemary, finely chopped
- 2 tablespoons unsalted butter, softened to room temperature
Preheat the oven to 350 degrees F, and adjust a rack to the center. Line a muffin tin with 12 paper cups. Set aside.
In a large mixing bowl, combine the mashed sweet potato (see notes on how to mash the potato), buttermilk, eggs, oil, sugar and salt. Mix until smooth -- you can use an electric mixer if that's easier.
Add the flour and baking soda and mix only until it's incorporated.
Fold in 2/3 cup of the grated cheese and the rosemary.
Fill each paper muffin cup about 3/4 the way up with the batter.
In a small bowl, mix the softened butter with the remaining 1/3 cup of grated cheese and then evenly distribute this on top of each batter-filled cup.
Bake in the preheated 350 degree F oven until the muffins are set and becoming golden, 20 to 25 minutes.
Let them cool for at least 10 minutes before serving.
To mash the potato: Peel and then cut the potatoes into large chunks. Place them in a steamer over boiling water and cover. Steam until the potatoes are fork tender, about 10 minutes. Remove them from the steamer and use a fork to mash them immediately. Let them cool to room temperature before using them in the recipe.
This is not a sponsored post. Frieda’s sent me Stokes Purple Sweet Potatoes for recipe testing and I love them!