Linda Hendrickson
Tablet Weaving and Ply-Splitting Books, Tools & Kits

Recipe for Steamed Purple Potatoes and Butternut Squash

Of course, you can steam a basket-full of either of these separately, but they look so pretty together! I often slice and steam a purple sweet potato, since they are so satisfying and delicious. You might see them labeled as Stokes purple sweet potatoes. They have a reddish-purple skin and the inside is lavendar when raw. It gets darker when steamed. Here's what I did for this photo.

1 small purple sweet potato, sliced
some leftover butternut squash, peeled and cubed (about 1/2" cubes)

Add about 1/2" of water to a large saucepan. Bring to a boil while preparing the vegetables.

Wash the sweet potato, and cut away any bad spots. I don't peel it completely, just where it needs it.

Arrange the vegetables in the steaming basket. Usually I finish prepping about the time the water comes to a boil. Place the steaming basket in the pan, and lower the heat so the water is just simmering.

Set a timer for 5 minutes.

When the timer goes off, poke the potatoes and squash with a fork to check for doneness. I like them to be soft but not falling apart.

When they're done, remove the steaming basket from the pan and let the vegetables cool. Place in wide-mouth glass containers, and store in the refrigerator.


This page created on February 1, 2022.