Purple Sweet Potato Hamentashen with Chocolate Orange Ganache is a mouthful to say, but a sweet delicious mouthful to eat. Based upon the Ube concept, these sweet and flavorful hamentashen have a hint of citrus in the dough and ganache, which perfectly balances the sweetness of the sweet potato. It’s an unusual combination that will surprise you by how tasty they are. You can also substitute your favorite filling if you like, but the chocolate orange ganache is worth the effort.
Purple Sweet Potato Hamentashen with Chocolate Orange Ganache
I know, I know, Purple Sweet Potato Hamentashen with Chocolate Orange Ganache is a long name for a ubiquitous Purim treat, but I simply couldn’t shorten it without letting you know how special these unique hamentashen are!
Purple Sweet Potato Hamentashen with Chocolate Orange Ganache are a sweet treat made out of fresh, purple sweet potatoes. You can leave the hamentashen their natural light purple or add some purple coloring for a more vibrant hamentash.
How I came up with Purple Sweet Potato Hamentashen with Chocolate Orange Ganache
A few weeks ago I went on a FODMAP field trip with my Dear Friend Shoshie to Whole Foods. We were going up and down the aisles looking for FODMAP friendly foods.For those of you who don’t know what FODMAP is, it’s an elimination diet mostly used for people with GI issues.I’m an expert on FODMAP, so I wanted to help my Dear Friend find friendly foods.While going through the produce section I found the most fantastic purple sweet potatoes.
Stokes Purple Sweet Potatoes are huge. They are bright purple inside and sweet, but less sweet than traditional sweet potatoes.
Coming up with the recipe for Purple Sweet Potato Hamentashen with Chocolate Orange Ganache
At the beginning of January, Dear Social Media Guy sent me a spreadsheet of ideas for me to consider. Several of them used Ube, a purple Philippian sweet potato that is gaining popularity here in the US. It looks so fun, but after a lot of searching, I couldn’t find Kosher Ube products.It was disappointing.So, when I found the gorgeous purple Stokes sweet potato at Whole Foods, I was stoked!While it wasn’t Ube, it was bright purple and a sweet potato. Directionally correct.
The inside of a Stokes Purple Sweet Potato is bright purple and maintains it’s color even after cooking. This is what the cooked inside looks like.
Coming up with the Purple Sweet Potato Hamentash recipe
Substituting sweet potato for fat in recipes is actually a thing. Kind of like substituting carrot puree or applesauce for fat in recipes.I wondered if I could substitute some of the fat in my gluten free hamentash dough with some natural purple sweet potato. I figured it would make the texture a little lighter and beautifully colored.I made two batches of dough. The first I left the natural light purple color that resulted from adding the sweet potato to the recipe.
Purple Sweet Potato Hamentashen before baking. These have no added coloring.
The second I added a little purple food coloring to make the dough more vibrant.
Purple Sweet Potato Hamentashen with purple coloring. They’re pretty purple.
One Potato Two
The Hamentashen were awesome. I actually made two different batches, one using one cup of sweet potato and the second with two cups. I liked the way the two cup batch turned out. The dough was more malleable and had a moister texture.
Purple Sweet Potato Hamentashen made with two cups of sweet potato.
Filling the Purple Sweet Potato Hamentashen with Chocolate Orange Ganache Filling
I wanted a unique flavor that would complement the sweetness of the potato. I thought about my original Classic Gluten Free Hamentash recipe, which contains orange juice, and decided to build upon that. I ended up adding a little bit of orange extract to the dough and some to the chocolate ganache filling.It really really worked.
Purple Sweet Potato Hamentashen with Chocolate Orange Ganache Filling are a surprise to the palate. Drizzled with white chocolate they’re a unique upgrade from the traditional hamentash.
Decorating the Purple Sweet Potato Hamentashen with Chocolate Orange Ganache Filling
I simply drizzled the hamentashen with white chocolate and sprinkled colored sugar on the top. You don’t have to use the sugar, but I strongly recommend the white chocolate drizzle. It adds a lightly sweet creamy element to the hamentashen that really elevates the flavors.
The white chocolate drizzle really elevates the flavors of the Purple Sweet Potato Hamentashen with Chocolate Orange Ganache Filling.
Here’s the recipe for Purple Sweet Potato Hamentashen with Chocolate Orange Ganache
As with nearly every recipe, you can make this one your own, using different decorations or sprinkles. I also made a batch using ready made, store, bought hazelnut filling and that worked as well…but the Chocolate Orange Ganache was way better.
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Purple Sweet Potato Hamentashen with Chocolate Orange Ganache
- Prep Time: 60 minutes
- Refrigeration: 30 minutes
- Cook Time: 10 minutes
- Total Time: 100 minutes
- Yield: 64 Hamentashen 1x
- Category: Cookie
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Purple Sweet Potato Hamentashen with Chocolate Orange Ganache are a sweet treat made out of fresh, purple sweet potatoes. You can leave the hamentashen their natural light purple or add some purple coloring for a more vibrant hamentash.
Ingredients
For the Purple Sweet Potato Hamentash Dough
- 2 cups purple sweet potato, cooked (from around 1 pound of sweet potato)
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon orange extract
- 3/4 cup sugar
- 1 cup plant based butter (I prefer Fleischmann’s or Country Crock Sticks)
- 3 large eggs
- 3/4 cup orange juice
- 4 1/2 cups flour (gluten free 1:1)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- purple food coloring (optional)
For the Chocolate Orange Ganache
- 1 cup dairy-free heavy whipping cream
- 12 ounces semi-sweet chocolate chips
- 2 teaspoons orange extract
To Finish
- Additional flour for rolling the dough
- 10 ounces white chocolate, melted
- assorted colored sugars (optional)
Instructions
For the Purple Sweet Potato Hamentash Dough
- Process the purple sweet potato with the lemon juice and orange extract in a food processor until smooth.
- In the bowl of a large mixer, using a paddle attachment, beat the sweet potato, plant based butter and sugar until completely blended. You can also do this step in the bowl of the food processor if it is large enough, then transfer the mixture to a large mixing bowl.
- Add the egg and beat until combined.
- Add in the flour, baking powder and salt and mix until a well blended dough is formed, scraping down the sides to ensure that the dough is completely blended.
- If using, mix in a some purple food coloring at this time.
- Cover with plastic and refrigerate for at least 30 minutes and up to 24 hours.
For the Chocolate Orange Ganache
- Thirty minute before rolling out the hamentash dough, prepare the ganache.
- Place the whipping cream in a very large 4-cup microwave safe measuring cup or bowl.
- Microwave the cream for one minute until hot. If the cream is not hot, microwave it for an additional 30 seconds.
- Pour the chocolate chips into the cream and shake to cover the chocolate. Allow the chocolate to rest in the cream for 5 minutes.
- Using a whisk or spatula, stir the chocolate and cream until a smooth ganache forms. If the ganache is not smooth and the chocolate is not completely melted, return the ganache to the microwave for an additional 30 seconds.
- Whisk the ganache until completely smooth, then stir in the orange extract.
- Refrigerate the ganache for 30 minutes, stirring at least every 10 minutes to ensure that the ganache remains smooth.
- When the ganache is thickened, remove from the refrigerator and set aside.
To Finish
- Remove the dough from the refrigerator and knead to smooth.
- Preheat oven to 350°F or 325° convection.
- Cover three baking sheets with parchment or silicone mats. Set aside.
- Sprinkle a large rolling mat/board with flour.
- Remove a portion of dough, then roll it out on the prepared mat to 1/4-inch thick. Using a round fluted cookie cutter, cut out circles from the dough.
- Return the extra dough to the remainder to still be rolled out.
- Place a 1/2 teaspoon of chocolate ganache in the center of each circle. Pinch the dough together around the filling to form a hamentash.
- Place the hamentash on the prepared baking sheet and repeat with the remainder of the circles and dough.
- Bake for 10 minutes until firm.
- Allow the hamentashen to cool completely.
- Melt the white chocolate, then drizzle it over several hamentashen at a time, sprinkling with colored sugar as you go. Do not drizzle too many at once or the sugar will not adhere to the dried white chocolate.
- Store in an airtight container for several days, or freeze for several weeks.
Equipment
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Winco 13” x 18” Perforated Aluminum Sheet Pan
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Zenlogy Parchment Paper Sheets 9×13
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Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat
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Rolling Pin With Thickness Rings and Silicone Baking Pastry Mat Set
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
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Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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Buy Now → Notes
You can also use ready made hazelnut filling instead of the Chocolate Orange Ganache.
I use a rolling pin with guides on the ends. This helps me to make sure that my dough is completely even before I cut out the circles.
Nutrition
- Serving Size: 1 Hamentash
- Calories: 79
- Sugar: 3.2 g
- Sodium: 52.2 mg
- Fat: 3.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 11.3 g
- Fiber: 0.5 g
- Protein: 1.4 g
- Cholesterol: 8.7 mg
Purple Sweet Potato Hamentashen with Chocolate Orange Ganache Filling are the perfect Purim treat!
Here are more awesome Gluten Free Hamentash recipes!
Looking for even more Purim Recipes!
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