So different from ordinary sweet potatoes, Murasaki has drier, more subtly flavored flesh that begs to be roasted and topped simply with butter or miso for a sumptuous dish.
Murasaki potato skin#
It has 500% DV of vitamin A, 40% vitamin C, 18% of potassium, 16% dietary fiber, 6% iron, 4% calcium and 2% sodium. This much sought after Japanese sweet potato has amethyst skin and pearly flesh that’s creamy, sweet and nutty flavored. You can cook murasaki in every way a potato can be cooked: Ī medium potato (five inches long) is 120 calories, and is fat and cholesterol free. The soft white flesh is loaded with vitamin C and dietary fiber.The texture is somewhere between waxy and floury-an all-purpose potato ( the different types of potatoes).The murasaki, which is grown in California, has a sweet, nutty, full-bodied flavor. The immerse fragrance and soft fluffy texture. If we had been cooking, we’d have added the peel for a new take on skin-on mashed potatoes. Japanese Murasaki (Sweet potato) is a purple-flesh sweet potato that is high in fiber with a strong flavour. With an attractive violet-colored skin (murasaki is Japanese for violet) and a pure white interior we didn’t realize we were eating mashed sweet potatoes (they were peeled) until the first bite. The next day we ran out to buy some (at Trader Joe’s). “As sweet as sugar.” That’s what we thought when we first tasted murasaki sweet potatoes. Murasaki sweet potatoes from Japan, a variety now grown in California (you can buy seeds from Burpee).
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