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Purple Sweet Potato Powder

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  • — Raw, Vegan
  • — Dried Purple Yam Ube Powder Alternative

Purple Sweet Potato vs. Ube Purple Yam

Purple Sweet Potato Powder is simply dehydrated purple sweet potatoes. Purple Sweet Potatoes are often referred to ube or purple yam, however they’re not the same tuber. Ube is a starchy vegetable grown on vines, while purple sweet potatoes are grown underground. Taro is the closest relative to yams, including ube which are not in the same family as sweet potatoes. Although sweet potato and ube are different ingredients, they both have rich purple color and a similarly sweet, earthy flavor, thus can be used interchangeably in powder manufacturing.

Nutritional Value

Sweet purple potatoes are rich in fiber, Vitamins A, C, and B6, Potassium, Manganese, Copper, and Iron. Given that, they are dried at low temperatures to retain all their vitamins. Then they are milled into fine Dried Raw Purple Sweet Potato Powder. Food to Lives’ Sweet Purple Potato Powder is a pure form of powdered purple potatoes which is of premium quality, with no added sugar nor any artificial additives. Its bright pink color is also natural. It comes from anthocyanins, the same antioxidants found in red cherries, blueberries, and strawberries.

The versatility uses of Pink Sweet Potato Powder

Sweet Potato Powder is prized for its brilliant purple hue and for its versatile ways of usage. It looks exciting on plates with fries, soups, and mashed potatoes. As a natural food coloring agent, use Purple Sweet Potato Powder for baking by adding it to the dough, or while making frosting and cream fillings for your pastries. Add Purple Latte Powder to shakes, yogurt, smoothies, and lattes, which will taste great either hot or iced. Besides, for an aesthetic kick, you can use this powder to top your desserts, puddings, pasta, porridge, and ice cream.

How to store Purple Sweet Potato Powder in bulk?

Store in an airtight container in a cool dry place. Consider shopping for Sweet Potato Powder bulk options, it is budget-friendly and can be stored frozen for up to 1.5 years.

Nutrition Facts
1 servings per container
Serving size0.5 oz (14 g)

Amount Per Serving
Calories57

% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total carbohydrate 12g 4%
Dietary fiber 1g 4%
Total sugars 7g
Includes 0g Added Sugars 0%
Protein 1g 2%

Vitamin D 0mcg 0%
Сalcium 23mg 2%
Iron 1mg 3%
Potassium 0mg 0%
Vitamin A 2126mcg 236%
Vitamin С 2mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: PURPLE SWEET POTATO
Storage Time: Up to 1.5 years
Country of Origin: China
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
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Nutrition Facts
1 servings per container
Serving size0.5 oz (14 g)

Amount Per Serving
Calories57

% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total carbohydrate 12g 4%
Dietary fiber 1g 4%
Total sugars 7g
Includes 0g Added Sugars 0%
Protein 1g 2%

Vitamin D 0mcg 0%
Сalcium 23mg 2%
Iron 1mg 3%
Potassium 0mg 0%
Vitamin A 2126mcg 236%
Vitamin С 2mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: PURPLE SWEET POTATO
Storage Time: Up to 1.5 years
Country of Origin: China
Packaged in: the USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts, Wheat, and Sesame
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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