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Purple Sweet Potato Recipe

Purple Sweet Potato Muffin

Berry Waffles


沖繩紫薯 60g

A班戟粉 150g

A乾燥香草 1湯匙

A肉桂粉 1/2茶匙

A沖繩香檸果汁 1湯匙

A原味乳酪 3湯匙

橄欖油 3湯匙

穀麥 50g

牛奶 約3湯匙

60g Okinawa purple sweet potato

A) 150g pancake mix

A) 1 tablespoon dried herb

A) 5 shake cinnamon

A) 1 tablespoon shikuwasa juice

A) 3 tablespoon plain yogurt

3 tablespoon olive oil

50g granola (cereal)

About 3 tablespoon milk


  1. 在碗中加入A的材料,用手搓勻後,再加入穀麥,用刮刀拌勻

  2. 加入牛奶到①中,拌勻後放進雪櫃中冷藏約20至30分鐘

  3. 將沖繩紫薯切成約1cm大小,切好的紫薯粒放入水中浸以除去澀味。當水變渾濁時就換水,浸到水不再變渾濁為止

  4. 把紫薯粒用廚房紙抹乾後,放進微波爐以600w加熱約2至3分鐘,待涼備用

  5. 把②的鬆餅粉漿分成7至8等份,再加入紫薯粒

  6. 把紫薯鬆餅放進以預熱至170℃的焗爐中焗約15分鐘

  1. In a bowl, add ingredients marked with A) and olive oil, and mix by hand. When the mixture becomes crumbly, add granola and mix lightly with a rubber spatula.

  2. Add milk to ①, mix to combine, and place in the refrigerator for 20 to 30 minutes.

  3. Cut the purple sweet potato into 1cm cubes and soak in water. When the water becomes cloudy, change the water and soak until the water is no longer cloudy.

  4. Get rid of the water and heat the diced purple sweet potato in the microwave at 600w for about 2 to 3 minutes. Set aside to cool.

  5. Divide the dough from ② into 7-8 equal portions, add purple sweet potato cubes, and adjust the shape of the scones.

  6. Bake in the oven preheated to 170°C for about 15 minutes.

*Adjust the amount of milk according to the consistency of the dough.

*Please note that the baking time may vary depending on the oven.



Learn more about Okinawa purple sweet potato
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