If you haven’t heard much about the new health food - the purple sweet potato - this week’s recipe is where you’ll find the low down.
Purple sweet potato originated in Colombia and southern Central America, and is an amazingly versatile and delicious vegetable.
Common in eastern Asia and the Americas, you’ll often see the purple sweet potato at Christmas or Thanksgiving dinners in the States, or being sold at street food stalls throughout Southeast Asia.
The purple sweet potato can be used in savory recipes, although due to its natural sweetness and rich flavour, many bakers also use it for desserts. The potato gives out a lovely lavender hue and that, combined with its low calorie content, make it a fabulous ingredient to add to your favourite desserts.
This week brings a new purple sweet potato dessert for us to try - Green Tea Matcha Purple Sweet Potato Swiss Roll shared by Cindy Lee aka @whimsical_bakes.
Cindy Lee is a home baker and an aspiring patissier. Previously a banker, Cindy has been baking since November 2016, after wanting to take a short break to spend more time with her seven year old daughter, who has just started elementary school.
While on her break, Cindy has also been preparing for her Chartered Financial Analyst exam, and baking up a storm in her kitchen.
She says she finds inspirations from fellow bakers, traditional recipes and her daughter. Her daughter has been an honest critic, and even a little harsh at times, but Cindy says she pushes her to her best, especially with regard to her baking’s flavour and presentation.
Cindy's belief is that desserts are not just accompaniments, but entire dishes to be savoured. Visit ABC and all her beautiful bakes here!
This gorgeous Matcha Sweet Potato Swiss Roll has a beautiful color contrast of purple and green, and a luscious flavour combination of the vegetal taste of matcha mixed with the rich sweetness of the potato.
Purple Sweet Potato Matcha Green Tea Swiss Roll
Matcha Swiss Roll
- 45g butter
- 50g plain flour*
- 10g corn flour*
- 5g matcha green tea**
- 65g milk
- 4 eggs, separated
- 80g sugar
- 6g corn flour
- Pinch of salt
Sweet Potato Filling
- 400g purple sweet potato
- 100g whole milk
- 5-10g of brown sugar
*Can be replaced with top flour, or lower protein flour.
**Add additional 2-3g of matcha if preferring a richer matcha flavour.
Matcha Swiss Roll
- Preheat oven to 160°C and lined a 9" square swiss roll tin with baking parchment.
- Sift plain flour, 10g corn flour and matcha together twice; leave aside.
- Melt butter over low heat till bubbles appear; remove from heat
- Add in flours and matcha mixture, mix well and transfer the roux to another bowl.
- Add in milk and mix till combined.
- Add egg yolks one at a time to form a batter.
- Whisk together sugar and 6g corn flour.
Meringue: Whisk egg whites till foamy, add pinch of salt and continue till soft peaks.
- Continue whisking while adding sugar-corn flour till stiff peaks form. Do not over-beat.
- Fold ⅓ of meringue into batter to lighten the batter.
- Pour batter over rest of meringue and fold lightly till combined.
- Pour mixture into prepared tin, use a bench scraper to even the mixture.
- Tap the tin once to release big air bubbles.
- Bake for 20 mins, then turn oven up to 180°C for another 5 mins to brown the top.
- Let cool in tin for 2 mins, then remove from tin, flip sponge cake over on a waxing paper or baking parchment
- Peel off the parchment paper and let cool completely on wire rack.
Sweet Potato Filling
- Steam sweet potato till soft and mash with fork.
- Over low heat, cook sweet potato, milk and sugar till combined. Add more milk if required. Leave to cool.
- Flip sponge cake over waxing paper so that browned side is facing up.
- Spread sweet potato onto cake but leave about 1-inch space from one edge of the cake.
- Use waxing paper to help roll and tighten the Swiss roll.
- Rest the Swiss roll in the fridge for at least 30 mins before serving. Enjoy!
- Cooking the flour helps to relax the gluten so cake is more 'spongy'.
- If a smoother texture is preferred of the filling, use an immersion blender.
Enjoy this beautiful dessert with your mum this Mother’s Day.
Want to see more Kenko’s recipes? Then, don’t forget to: