We all know that eating the rainbow is an important strategy for ingesting the full variety of natural vitamins and minerals that are essential to a balanced diet and keeping immune health at optimal level.

Did you know…that sweet potatoes come in a variety of colors ranging form white to yellow to orange and even purple? I was pleasantly surprised to see the purple variety in my local Dogma Box from Boston Organics this week! The intensity of the sweet potato's yellow or orange flesh color is directly correlated to its beta-carotene content. Our bodies can typically produce vitamin A from the beta-carotene in orange-fleshed sweet potato; this is why this nutrient is often referred to as "Provitamin A."

Purple-fleshed sweet potatoes, on the other hand, are a fantastic source of anthocyanins (especially peonidins and cyanidins) and have outstanding antioxidant activity. In one study, the antioxidant activity in purple sweet potatoes was 3.2 times higher than that of a type of blueberry!


This is what I did with my purple potato this weekend – Grain free Rainbow Brownie…try it and you would never know the flour was missing. Healthy enough for breakfast…





Rainbow Brownies




1 Orange Sweet Potato

1 Purple Sweet Potato


1/2 cup of Sunflower Seed Butter – or any nut butter of your choosing

1/2 cup of mixed nut butter (Nutsoe brand) or any type of nut butter you prefer


3 tablespoons of unsweetened cocoa powder


1 Egg


1/4 cup of maple syrup


1 teaspoon of vanilla


2 teaspoons of cinnamon


1 teaspoon of baking soda




Beforehand- Poke 2-3 Large Sweet Potatoes with a fork and bake them in the oven at 375 for approximately 1 hour.  Test by inserting a fork – will be ready when the fork easily enters the potato. (this can be done up to several days ahead of time and stored in the fridge or even weeks in the freezer).


Preheat oven to 350 degrees


Mix all of the ingredients in a bowl.  Adding the egg last.


Line an 8 by 8 pan with parchment paper


Once all the ingredients have been mixed, pour batter into the baking dish


Bake for 25 minutes.