Jump to recipeThese simple-to-make colorful and chewy purple sweet potato pretzels have only four ingredients.
Headed into the oven! 
Sprinkled with “everything but the bagel” seasoning 
Perfect re-heat in the toaster oven.
I came across purple sweet potato powder and I wanted to see how it would work in a simple pretzel recipe. Why purple sweet potato? #1 because it’s colorful, and life is too short not to have fun healthy treats. At only 100 calories per pretzel it’s a good afternoon pick-me up snack.
Whether you make these savory or sweet, they are AMAZING hot out of the oven or re-heated in a toasted oven. My current go to is a sprinkle of everything but the bagel seasoning but I also love cinnamon & sugar.
Purple potato micronutrients
Purple sweet potato powder gives these pretzels an extra chewy interior texture with a light crisp on the outside. There’s also a very very subtle sweetness. A little bit goes a long way and I don’t recommend fully swapping out all of the regular flour for sweet potato powder.
Like most other naturally purple foods, purple sweet potatoes have their hue due to a class of natural plant pigments called anthocynanins. Anthocyanins transmit visible wavelengths of light under the right conditions. We visually see red, blue, and purple – you can clearly guess the foods contain a high concentration of them – blueberries, blackberries, raspberries, grapes, eggplant, etc.
Anthocynanins are beneficial antioxidants (inhibit the oxidation of other molecules in our bodies that lead to cell damage). A lot more research required to understand health benefits, however based on the studies available it certainly doesn’t hurt to add a little more color into your diet! The best way would be to eat whole purple potato (for example Okinawan), but the powder still provides these micronutrients.
Note: This recipe also works with gluten-free flour as a 1:1 sub for the regular flour. Because my flour wasn’t self-rising, I added baking powder – omit if you are using self-rising flour.
Purple Sweet Potato Pretzels
Ingredients
- 175 g all purpose flour
- 30 g sweet potato powder
- 3/4 tsp baking powder
- 200 g nonfat plain greek yogurt
Instructions
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- In a large bowl, thoroughly mix together flour, sweet potato powder, and baking powder.
- Add greek yogurt and mix together by hand or in a mixer until you get a uniform dough.
- Form the dough into a large ball, then make 8 uniform small dough balls. If the dough sticks to your hands, sprinkle a small amount of flour on them.
- Place one of your small dough balls on a piece of parchment paper and using your hands, roll out into a snake, about, 12-13″ long.
- Twist the snake around into a pretzel shape.
- Repeat the process for the remaining dough balls until you’ve formed 8 pretzels.
- Bake for 17 minutes on the center rack in the oven, cool for 2-3 minutes after cooking.
- Lightly mist pretzels with spray oil, sprinkle on desired toppings. For example: basic salt, cinnamon/sugar (or swerve sugar) , or everything but the bagel seasoning . Return to oven for 60-90 seconds. These taste amazing fresh out of the oven.
Notes
- Nutrition info per pretzel: 100 Cal, 19.5g Carbs, 5.4g Protein, 0.2g Fat.
- Omit the baking powder if you are using self-rising flour.
- This recipe also works with gluten-free flour. Use an equal amount of Bob’s Red Mill 1:1 Baking Flour.
- These re-heat well in a toaster or toaster oven so I’d recommend making a large batch for snacking throughout the week.
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