One of the best things about autumn/winter is that we get to eat purple vegies and I do love purple food. Not only are they super healthy (the experts say we should eat more purple/blue hued fruit and vegetables), they’re also fun to eat, as randomly coloured things usually are. The other day I thought I’d use up left over mashed purple sweet potato/white potato and cooked purple cabbage (with a bit of seasoning and chilli flakes added) to make potato cakes sautéed in butter, topped with sliced avocado and a soft boiled egg. As you do.
The colour spun me out but it was delicious. Purple sweet potato has a more subtle flavour than the orange variety, is white skinned and sort of tie-dyed in the middle. So if you see any of them hanging about in your local grocers, I recommend them!