Purple Sweet Potato Muffins with a touch of rosemary are a warming and delicious treat. The combination of creamy melting cheese, subtly sweet, sweet potato and fresh herbs, is out of this world!
Well here’s something 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 expected, interesting green creations.
Yep, turns out purple sweet potatoes worked as a natural green food coloring! Bizarre, right!?
Why does purple turn green when mixed with baking soda?
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.
What’s in this Purple Sweet Potato Muffins recipe?
- purple sweet potatoes
- olive oil
- sugar, salt
- all-purpose flour, baking soda
- fresh rosemary
- Gruyère cheese
Can you just imagine the soft muffins with the melting Gruyère, which has a wonderful nutty taste, and the lovely earthy, pine-like flavor of rosemary? Delicious!
They’re amazing served warm, with or without butter. And they’re divine alongside 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!
Another Purple Potato Recipe I Love
Chile-Lemon Roasted Purple Sweet Potato FriesOkay, so getting back to the green. . . . think of the possibilities for Saint Patrick’s Day!
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 cooked, mashed purple sweet potato (from about 1 small-medium sized potato -- see notes)
- ⅓ cup buttermilk
- 2 large eggs
- ½ cup olive oil
- 1 tablespoon granulated sugar
- ¾ teaspoon sea salt
- 1⅓ cup all-purpose flour
- 1½ 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°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°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!