Type what you have

Ingredients

• ✓ purple sweet potato
• bread flour
• whole wheat flour
• cake flour
• egg
• brown sugar
• water
• butter
• milk powder
• instant dry yeast
• salt

Instructions

1. 1 Mix bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt together in a bowl until dough holds together, adding more water if dough is too dry. Transfer dough to a floured surface and knead until smooth and elastic, 6 to 8 minutes.
2. 2 Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm place and let sit until doubled in size, about 1 hour.
3. 3 Punch dough down and cut into 16 pieces, rolling them into balls. Place dough balls on oiled baking sheets, cover, and let rise until doubled in size, about 40 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Remove cover from dough.
5. 5 Bake in the preheated oven until golden brown on top, 12 to 15 minutes.

By pichakucha

Ingredients

• ✓ purple sweet potato
• coconut milk
• lime
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Poke holes all over potatoes with a fork. Arrange in a baking dish.
3. 3 Bake in the preheated oven until purple potatoes are easily pierced with a knife, about 45 minutes.
4. 4 Cut purple potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt, and pepper to taste. Beat with an electric mixer until smooth. Serve while still warm.

By Crystal Sanders

Ingredients

• ✓ purple sweet potato
• all-purpose flour
• white sugar
• butter
• butter
• white sugar
• egg
• milk
• vanilla extract
• water
• white sugar
• cornstarch
• coconut milk
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
3. 3 Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
4. 4 Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
5. 5 Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
6. 6 Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
7. 7 Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
8. 8 Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.

By J Simpson