Purple Sweet Potato & Coconut Dish

Bring bold colors and refined flavors to your table with this Purple Sweet Potato & Coconut Dish. Featuring creamy sweet potato purée, roasted cubes, and a drizzle of coconut cream, this recipe combines visual appeal with rich, comforting tastes. Perfect for a gourmet appetizer or an elegant side dish, this plate is a feast for both the eyes and the palate.

Ingredients:

For the Purple Sweet Potato Purée:

• 2 medium purple sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 1 tbsp unsalted butter
• 1 tsp honey (optional)
• Salt and freshly cracked black pepper, to taste

For the Roasted Sweet Potato Cubes:

• 1 medium purple sweet potato, cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

For Garnish:

• 2 tbsp coconut cream
• 2 tbsp toasted coconut chips
• 1 tbsp crushed pistachios
• Micro herbs or micro basil

Instructions:

1. Prepare the Roasted Sweet Potato Cubes:

   • Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and caramelized.

2. Make the Purple Sweet Potato Purée:

   • Boil the cubed purple sweet potatoes in salted water until tender, about 15 minutes. Drain and transfer to a blender or food processor.
   • Add coconut milk, butter, and a touch of honey for sweetness. Blend until smooth and creamy. Season with salt and pepper to taste. Adjust consistency with more coconut milk if needed.

3. Plate the Purée:

   • Spoon the purple sweet potato purée onto a white plate and use the back of a spoon to spread it into a smooth, circular shape with subtle swirling textures.

4. Add the Roasted Cubes:

   • Arrange the roasted sweet potato cubes on top of the purée in a neat, balanced pattern, creating height and visual interest.

5. Drizzle with Coconut Cream:

   • Using a spoon or squeeze bottle, drizzle coconut cream around the edges of the purée to frame the dish.

6. Finish with Garnishes:

   • Sprinkle toasted coconut chips and crushed pistachios over the plate for texture and color. Add a few sprigs of micro herbs or basil for a fresh, vibrant garnish.

Tips for Success:

• Use a high-speed blender for the purée to achieve a velvety smooth texture.
• Toast the coconut chips lightly in a dry pan for maximum flavor and crunch.

This Purple Sweet Potato & Coconut Dish is a stunning combination of vibrant colors, creamy textures, and rich flavors. Whether as a gourmet side or a statement appetizer, this dish will leave your guests impressed and craving more.