Purple sweet potato gnocchi and Thai-style baked purple sweet potatoes are two ways to cook purple sweet potatoes. The purple variety requires less flour when made into gnocchi than the orange variety, while both varieties bake together at the same time and temperature.
To make three servings of purple sweet potato gnocchi, bake 3/4 pound of purple sweet potatoes at 350 degrees Fahrenheit until they collapse. Because the skin of purple sweet potatoes is difficult to remove compared to the orange variety, scoop out the flesh with a spoon. Pass the flesh through a ricer onto a work surface floured with 1/4 cup of all-purpose flour. Sprinkle the zest of 1 orange, 1/2 teaspoon of nutmeg and 1/2 teaspoon of sea salt over the potatoes, and work the dough until smooth. Cut it in half, form it into 3/4-inch-thick ropes, and cut it into dumplings. Cook in salted, boiling water until the dumplings bob to the top, and serve with hazelnuts and freshly grated cheese.
Bake purple sweet potatoes alongside the orange variety for a colorful Thai-style dish. Bake one chopped purple and one chopped orange sweet potato with one large chopped carrot in 3 tablespoons of coconut oil, seasoned with cumin and cayenne pepper, at 350 degrees Fahrenheit for 45 minutes. Drizzle with brown rice syrup before serving.