For the Purple Sweet Potato Hamentash Dough

1. Process the purple sweet potato with the lemon juice and orange extract in a food processor until smooth.  
2. 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.
3. Add the egg and beat until combined.
4. 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.
5. If using, mix in a some purple food coloring at this time.
6. Cover with plastic and refrigerate for at least 30 minutes and up to 24 hours.

For the Chocolate Orange Ganache

1. Thirty minute before rolling out the hamentash dough, prepare the ganache.
2. Place the whipping cream in a very large 4-cup microwave safe measuring cup or bowl.  
3. Microwave the cream for one minute until hot.  If the cream is not hot, microwave it for an additional 30 seconds.
4. Pour the chocolate chips into the cream and shake to cover the chocolate. Allow the chocolate to rest in the cream for 5 minutes. 
5. 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.
6. Whisk the ganache until completely smooth, then stir in the orange extract.
7. Refrigerate the ganache for 30 minutes, stirring at least every 10 minutes to ensure that the ganache remains smooth.
8. When the ganache is thickened, remove from the refrigerator and set aside.

To Finish

1. Remove the dough from the refrigerator and knead to smooth.
2. Preheat oven to 350°F or 325° convection.
3. Cover three baking sheets with parchment or silicone mats.  Set aside.
4. Sprinkle a large rolling mat/board with flour.  
5. 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.
6. Return the extra dough to the remainder to still be rolled out.
7. 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.
8. Place the hamentash on the prepared baking sheet and repeat with the remainder of the circles and dough.
9. Bake for 10 minutes until firm.
10. Allow the hamentashen to cool completely.
11. 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.
12. Store in an airtight container for several days, or freeze for several weeks.