Purple donuts? Yes. Yesterday I bought some purple yams at the green grocer around the corner. I didn't know such a food existed so I thought I'd give them a try. Yams and sweet potatoes are low on the glycemic index, so if you're avoiding carbs it's easy to swap them out for regular potatoes.
I was in a hurry getting dinner ready so I simple peeled the yams, cut them in cubes and boiled them. My impression wasn't great. They were dry, sticky, and starchy tasting, so naturally, we had some left over. I thought I'd make soup out of them tomorrow.
While searching for a recipe, I came across this one for Purple Donuts. They would be fun to serve for the holidays as the purple color would sure attract attention.
1. Peel the skin off the purple yams and roughly chop them. Drop them in a pot of boiling water till they soften before mashing them.
2. In a big bowl, combine the mashed purple yam with the self raising flour. Not too much or it will make the donuts quite hard—about 3 tbsps, just to be able to bind the mixture together.
3. Roll into balls, flatten slightly and with your little finger, pierce a hole in the centre of the dough to shape like a doughnut. Place on a floured surface.
4. In a pan, heat the oil and slow fry them on a medium high heat. Flip over once they are cooked on one side.
5. Once cooked, remove from oil and drain on kitchen towel.
Dust with powdered sugar and serve!
Thanks to Farianti at My Simple Delights.
Suzanne and Wendy
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