A refreshing sweet and salty appetizer or hors d’oeuvre with Mediterranean flavors and a pulchritude derived from its panoply of purpley parts.

This contest-inspired instructable shows off the Stokes Purple sweet potato, a relatively new to the market product that was developed by plant breeding in Stokes County, close to me in the piedmont of North Carolina. It’s unusually rich in anthocyanins, the type of natural pigment and antioxidant that makes wine and cherries red and blueberries blue. If you don’t have purple sweet potatoes, this recipe would be nice made with whatever kind you normally have around—the purple tapenade would look great against an orange background.

Step 1: Ingredients

2    Stokes Purple sweet potatoes
12   dried figs
12  Kalamata olives
12   walnut halves
1/3 cup  honey
1 tablespoon water
½ teaspoon vanilla extract
Juice of 1 lemon
Small fresh mint leaves

Makes 2 dozen.
I'd eat that! ;-P~
Great! Thanks for taking a look!
thanks, I´m going to try it next week.
can I also use fresh figs for this recipe?
Sure! Just leave out the tablespoon of water when you simmer everything together and it'll work fine.

About This Instructable




Bio: My mid-April 2013 resolution was to start posting instructables. Let's see how I do with that!
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