I've been posting over on Grow It Eat It about how I managed to make a green cake using purple sweet potatoes, and today I made the first attempt at overcoming the problem: sweet potato muffins with yogurt and lemon juice to counteract the alkaline baking powder and baking soda. Except… the recipe involved molasses, which when combined with the deep purple turned a nice dark brown that totally failed to reveal any other color, whether purple or green or anything in between, and also created the expectation of a chocolate taste which is entirely not present. Though they taste pretty good anyway.
I guess I'll have to try again, with a sweetener in a lighter hue. Meanwhile, I think I'll make a sweet potato pie, which (from the photos I've seen) will be reliably and extraordinarily dark purple.
Speaking of anthocyanins, have some red oak leaves:
I'll get out and take some more leaf photos when the wind calms down a bit.
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