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Purple Sweet Potatoes/Yams/Ube

teacupcerberus | Nov 29, 201412:23 AM

Whatever you want to call them, I really want to make whoopie pies with them for their flavor and their color, but I know excessive heat and alkaline leaveners (baking soda/powder) can turn the finished product a less-than-appealing shade of green... Is there a trick to preserving the color? Since Stokes Purple sweet potatoes are most easily available in my area and are drier than orange sweet potatoes, would a couple tablespoons of lemon juice balance the acidity as well as loosening the puree? Would baking at 325°F (the temperature recommended on the Stokes Purple website) ruin a recipe that calls for 350°F?

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