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Organic Purple Sweet Potato Powder

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  • — Organic, Non-GMO
  • — Raw, Vegan
  • — Dried Purple Yam Ube Powder Alternative

Organic Purple Sweet Potato Powder by Food to Live is a fine powder made from organic dried and ground purple sweet potato flesh. The purple sweet potato variety is known for its vibrant, purple-colored core, which is high in antioxidants known as anthocyanins. Although purple sweet potatoes are often referred to as ube or purple yam – they’re not the same tuber. Ube is a starchy vegetable that grows on vines, while purple sweet potatoes grow underground. Both Ube Powder and Purple Potato Powder however, present with a deep purple color and a similar flavor, thus can be used interchangeably in many recipes. Purple Sweet Potato Powder by Food to Live is a USDA Organic, single-ingredient powder that contains no additives or preservatives. It is Non-GMO and 100% natural and raw.

Nutritional Value & Benefits

To make this powder, raw sweet potato flesh is first dehydrated and once it is completely dry, it is then ground into a fine powdery consistency. The resulting product is used in culinary recipes such as smoothies, desserts, and baked goodies. Such minimalistic processing helps preserve the potatoes’ original nutritional value. It remains an excellent source of dietary fiber, which plays a vital role in digestion and promotes the feeling of fullness. Purple sweet potato powder is a good source of vitamins and minerals, including vitamin C, vitamin B6, potassium, and iron. The star nutritional component within this powder is of course, anthocyanins – powerful antioxidants that may help prevent cell damage and contain anti-inflammatory properties. Organic Powdered Purple Sweet Potato is low in fat and calories, making it a healthy addition to numerous diet plans, including vegan and vegetarian.

Ways to use

Purple sweet potato powder has a sweet and nutty taste, with a slightly earthy undertone, making it a great ingredient for both sweet and savory dishes. One of the unique features of this powder is its ability to provide a natural coloring agent due to its rich purple color. With that in mind, it can be added to cake and cupcake frosting, cheesecakes, homemade white chocolate truffles, cookie dough, French macaron shell batter, and even pancake and waffle batter.

In traditional Asian cuisine, Organic Purple Sweet Potato Powder is widely used in making popular desserts like Japanese wagashi and Chinese mooncakes. Nowadays, it is gaining popularity in western cuisine as a natural and healthy ingredient to be added to ice-cream, rice, salads, oatmeal, dips, sauces, smoothies, and other beverages.

Storage Recommendations

To ensure maximum freshness and quality, store in an airtight container or its original packaging in a cool, dry place away from sunlight. Shop Organic Purple Sweet Potato Powder bulk options and save per pound.

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Recipes

Ingredients for Dreamy Violet Macarons:

For the macaron shell:

  • 1 ⅓ cups (128g) almond flour
  • 1 cup (130g) powdered sugar
  • 1 tbsp purple sweet potato powder
  • 100g egg whites (usually between 3–4 large egg whites)
  • ¼ tsp (1g) cream of tartar
  • ⅓ cup (70g) superfine sugar

For the buttercream filling:

  • ½ cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 2 tbsp milk
  • vanilla extract
  • 2 tsp purple sweet potato powder

Instructions

  1. Line 2 large baking sheets with silicone baking mats or parchment paper. Set aside.
  2. Separate egg whites, making sure to leave no traces of egg yolks. Add cream of tartar. Beat together on medium speed until very soft peaks form.
  3. Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar. Beat for 5 seconds, then with the mixer continuing to run, add the remaining sugar and purple sweet potato powder. Beat on medium-high speed until stiff glossy peaks form.
  4. In the bowl of a food processor, combine the powdered sugar and almond flour, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  5. Slowly fold the beaten egg whites into the almond flour mixture in 3 separate additions, folding until combined before adding the next addition. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  6. Spoon the macaron batter into a piping bag fitted with a medium round piping tip.
  7. Pipe the macarons onto the silicone baking mat in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. The piped macaron batter flattens out. Bang the pan a couple times on the counter to pop any air bubbles.
  8. Let the piped macarons sit out until they are dry and no longer tacky on top, usually 60 minutes.
  9. Meanwhile, preheat the oven to 300°F (150°C).
  10. Bake for 15 minutes. As the macaron shells bake, they should form feet.
  11. Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling.
  12. Make the buttercream filling: with a handheld or stand mixer, beat the butter on medium speed until cream. Add powdered sugar, sweet potato powder, and milk. Beat until smooth.
  13. Transfer the buttercream to a piping bag fitted with a round tip.
  14. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  15. Place in an airtight container for 24 hours to “bloom”. Enjoy!
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