Purple Sweet Potato Paste Recipe

Purple sweet potato filling is a delicious and healthy option, just like lotus seed paste, and can be used in mooncakes.

It’s also great for making purple sweet potato buns, bread, and other treats. Homemade fillings contain no additives or preservatives, making them healthier and safer.

Here’s a detailed guide on how to make it.

Ingredients

• About 650g of fresh, smooth-textured purple sweet potatoes, which have a vibrant color for an appealing filling and a better flavor.
• 60-80g white sugar
• 200g milk, to adjust the filling’s moisture and add a creamy flavor.
• A small amount of corn oil, to make the filling smoother and improve the texture.
• A small amount of maltose, to add sweetness and a sticky texture, which makes the filling easier to shape.

Steps

1. Prepare the Sweet Potatoes

• Rinse and peel the purple sweet potatoes, then slice them thinly. Thinner slices steam faster and more evenly.
• Place the slices in a steamer and steam for 15-20 minutes, or until you can easily insert a chopstick into them, indicating they’re fully cooked.

2. Make the Sweet Potato Puree

• Transfer the steamed purple sweet potato slices to a food processor. Add 60-80g sugar and 200g milk.
• Blend until the mixture becomes smooth and free of lumps. If needed, blend a few more times for an ultra-smooth texture.

3. Cook the Sweet Potato Filling

• Pour the purple sweet potato puree into a pan, then add corn oil and maltose. Adjust the amounts based on your taste and the amount of sweet potatoes used.
• Cook over low heat, stirring continuously. Keep an eye on the heat to prevent burning. As you cook, the puree will thicken. Continue stirring until it reaches a consistency where it no longer sticks to the pan or spatula. Your filling is now ready.

Characteristics of Purple Sweet Potato Filling

• Smooth and Sweet:The food processor creates a smooth texture without any graininess, and the flavors of sweet potato, milk, and maltose blend harmoniously.
• Rich Creaminess:Adding milk enhances the flavor, creating a richer, more complex taste than fillings made solely with sweet potato.
• Sweet but Not Overpowering:With a moderate amount of maltose and the natural sweetness of purple sweet potatoes, this filling is satisfyingly sweet without being overwhelming.

How to Store Purple Sweet Potato Filling

Short-Term Storage

• Room Temperature:For short-term use (1-2 days), store the filling at room temperature. Place it in a clean, dry, airtight container—such as a glass jar or a food-safe container—to prevent moisture loss and bacterial growth.
• Refrigeration:For a slightly longer shelf life, refrigerate in a sealed container at 3-5°C. This way, it will stay fresh for 3-5 days. Ensure the container is tightly sealed to avoid absorbing any odors from the fridge.

Long-Term Storage

• Freezing:For storage beyond five days, freezing is the best option. Divide the filling into portions (100-200g per portion works well for most recipes). Pack each portion into a freezer-safe bag or container, pressing out as much air as possible, then freeze at -18°C or lower. Frozen, the filling can last for 3-6 months.
• When ready to use, thaw in the fridge or at room temperature. Some water may separate during thawing—this is normal. Adjust the filling as needed by reducing the water content in the recipe you’re using.

Give this purple sweet potato filling a try! Whether in mooncakes or other treats, it’s sure to add delicious flavor to your creations.

Purple Sweet Potato Paste Recipe

Purple sweet potato filling is a delicious and healthy option, just like lotus seed paste, and can be used in mooncakes. It’s also great for making purple sweet potato buns, bread, and other treats. Homemade fillings contain no additives or preservatives, making them healthier and safer.

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Course: Dessert

Cuisine: Chinese

Calories: 351kcal

Ingredients

• About 650g of fresh smooth-textured purple sweet potatoes, which have a vibrant color for an appealing filling and a better flavor.
• 60-80 g white sugar
• 200 g milk to adjust the filling’s moisture and add a creamy flavor.
• A small amount of corn oil to make the filling smoother and improve the texture.
• A small amount of maltose to add sweetness and a sticky texture, which makes the filling easier to shape.

Instructions

Prepare the Sweet Potatoes

• Rinse and peel the sweet potatoes, then slice them thinly. Thinner slices steam faster and more evenly.
• Place the slices in a steamer and steam for 15-20 minutes, or until you can easily insert a chopstick into them, indicating they’re fully cooked.

Make the Sweet Potato Puree

• Transfer the steamed sweet potato slices to a food processor. Add 60-80g sugar and 200g milk.
• Blend until the mixture becomes smooth and free of lumps. If needed, blend a few more times for an ultra-smooth texture.

Cook the Sweet Potato Filling

• Pour the sweet potato puree into a pan, then add corn oil and maltose. Adjust the amounts based on your taste and the amount of sweet potatoes used.
• Cook over low heat, stirring continuously. Keep an eye on the heat to prevent burning. As you cook, the puree will thicken. Continue stirring until it reaches a consistency where it no longer sticks to the pan or spatula. Your filling is now ready.

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Nutrition

Calories: 351kcal | Carbohydrates: 69g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 301mg | Sugar: 70g | Vitamin A: 324IU | Calcium: 247mg | Iron: 1mg