Homestead Baking: Purple Sweet Potato Spiral Knots with Botanical Glaze

There is a simple joy in bringing the rich, vibrant colors of the garden straight into the homestead kitchen. As spring unfolds across our property, I’ve been experimenting with ways to incorporate our sustainably raised, pesticide-free harvest into handcrafted, artisan baked goods.

These Purple Sweet Potato Spiral Knots are a labor of love. Crafted with a wholesome 100% whole wheat base, rich avocado oil, and the subtle sweetness of organic coconut sugar, these spiral knots feature a striking purple swirl created with real, homegrown steamed purple sweet potatoes.

To keep the whole wheat crust perfectly soft and light, I pack these as a DIY Finishing Kit for market day—complete with a creamy, organic vanilla glaze and a delicate sprinkle of our homestead-grown botanicals!

The Recipe

Ingredients

For the Whole Wheat & Purple Sweet Potato Knots:

• 100% Whole Wheat Flour

• Mashed Purple Sweet Potato (cooked, cooled, and smooth)

• Avocado Oil

• Organic Coconut Sugar

• Active Dry Yeast

• Freshly Ground Cardamom (crushed from whole green pods)

• Pinch of Fine Sea Salt & Water

For the Vanilla Bean Glaze & Botanical Confetti:

• 1 cup Organic Powdered Sugar

• 1–2 tbsp Milk (or your favorite plant milk)

• 1/2 tsp Pure Vanilla Extract (or vanilla bean paste)

• A tiny pinch of sea salt

• Dried Edible Flowers: Homegrown lavender buds, rose petals, and calendula petals

Step-by-Step Instructions

1. Prepare the Cardamom & Potato

Crack open your whole cardamom pods, extract the dark seeds, and grind them into a fine powder using a mortar and pestle. Steam or boil your purple sweet potatoes until tender, mash them until completely smooth, and let them cool to room temperature.

2. Mix & Knead the Dough

1. In a large bowl, combine your warm water, coconut sugar, and active dry yeast. Let it sit for 5–10 minutes until frothy.

2. Mix in the avocado oil, freshly ground cardamom, and sea salt.

3. Gradually incorporate the whole wheat flour. Homestead Tip: Let the dough autolyse (rest) for 20 minutes before fully kneading—this allows the whole wheat bran to fully hydrate, creating a soft, workable texture!

4. Divide the dough in half. Knead the smooth purple sweet potato mash into one half until vibrant and evenly colored.

3. Roll, Layer, and Shape the Knots

1. Roll both the plain whole wheat dough and the purple dough into thin, equal-sized rectangles.

2. Layer the purple dough directly on top of the plain dough.

3. Cut into 1-inch strips, gently twist each strip to expose the rich purple layers, and tie into intricate spiral knots.

4. Cover and let rise until doubled in size.

4. Bake to Golden Perfection

Bake at 350°F (175°C) for 18–22 minutes until the bottoms are lightly golden and the centers are cooked through. Transfer to a wire rack to cool completely.

The "DIY Market Kit" Finishing Touch

If you're picking these up from our booth at the Four Seasons Farmers Market, your knots come packaged with a side of our Apothecary Vanilla Bean Glaze and a pouch of Botanical Confetti!

1. Warm the Glaze: Stir your organic vanilla glaze (mix powdered sugar, vanilla, salt, and milk until it ribbons off a spoon).

2. Drizzle: Drizzle generously over the top of the spiral knot.

3. Scatter the Flowers: While the glaze is still wet, sprinkle a delicate pinch of dried lavender, crushed rose petals, and golden calendula over the top.

Catch us at the market!

Sold for a limited time at the online Four Seasons Farmers Market in Amherst, VA.

Homestead Baking • Laura Rhodes Naturals • Purple Sweet Potato • Whole Wheat Baking • Artisan Bread • Edible Flowers • Botanical Baking • Farmers Market • Cardamom • Sustainable Living