Gem-uinely Amazing Amethyst Oat Milkshakes


Have you ever had a purple sweet potato? These vibrant tubers are used in a variety of cuisines all over the world in colorful dishes, both sweet and savory. There are, of course, several varieties of purple sweet potatoes, each with a distinctive color and taste.

  • Taro, for example, is a tropical plant that is relatively mild in color and flavor.
  • Ube is more purple, sweeter, and found in Filipino cuisine.
  • The Okinawan sweet potato is quite a bright shade of purple, and is a well-known source of antioxidants.

For this recipe, we used Stokes Purple® sweet potatoes. They're a nice rich purple color, but easier to find here in D.C. because they can be grown in the continental U.S.

The subtle, sweet flavor of purple potato makes it an excellent choice for plant-based smoothies and milkshakes. This recipe combines purple potato, banana, and a touch of maple syrup for a sweet treat that's appropriate for any time of day. We used our very own Blue Crate Oat Milk and an additional pinch of oats for a thick, creamy, milk-shakey texture. Topping this ~dessert~ off with some sparkly granola (yes, really) gives it a fun, bejeweled vibe. Add a bit of additional rock sugar into the milkshake before gently swirling it to up the amethyst effect.

A few quick words of warning: if you use glitter, make sure it is EDIBLE, not simply nontoxic. Nontoxic means a product is unlikely to cause an acutely harmful reaction, but non-edible glitter is generally not considered safe for consumption. Additionally, you must cook your purple potato before you freeze it. Raw potatoes are not fully safe to eat.

We hope you enjoy :)

Amethyst Oat Milkshake with Purple Potato Gems Recipe

Makes: 2 servings

Prep time: 20 mins, plus freezing time

Cook time: 25 mins

Ingredients:

For the Granola Gems

  • 1/4 cup rolled oats
  • 3 tablespoons chopped nuts of choice (we used almonds)
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 3 tablespoons rock sugar
  • Optional: candy pearls, sprinkles, and edible glitter

For the Milkshakes

  • 1/2 large purple potato (we used Stokes Purple®), boiled for 15 minutes or until tender, then frozen with skin removed
  • 1 1/2 large bananas, peeled and frozen
  • 2 cups Blue Crate Oat Milk (we used original sweetened)
  • 2 tablespoons rolled oats
  • 4 large ice cubes
  • 1 tablespoon maple syrup, plus more to taste

Instructions:

For the Granola Gems

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small saucepan over low heat, melt the coconut oil and maple syrup together.
  3. Add the oats and nuts to the coconut oil, and stir gently to coat.
  4. Place the coated oats and nuts on a baking sheet in a single layer, and bake until toasted and golden brown, or about 20 minutes.
  5. Remove the granola from the oven, and mix in rock sugar and decorative items.

For the Milkshakes

  1. In a blender, combine 1 banana, 1 cup of oat milk, 1 tablespoon of oats, 1 teaspoon of maple syrup, and 2 ice cubes. Blend well, then pour into two glasses or jars (the glasses should be about halfway full at this point).
  2. Add the purple potato, 1/2 banana, 1 cup of oat milk, 1 tablespoon of oats, 2 teaspoons of maple syrup, and 2 ice cubes to the blender and blend well.
  3. Pour the second, purple batch of mylkshake into the two glasses over the first batch. Lightly swirl.
  4. Top the milkshakes with granola gems and serve. 

Contribution by our friend Lauren of the Protopantry