If you're like me and have a thing for lavender cookies, and Empress gin cocktails, and purple sweet potatoes, you've probably noticed that purple vegetables usually change color when you cook them. That's due to the breakdown of the anthocyanins. After a few disappointing adventures in color with somewhat purple latkes and my reddish velvet beet waffles, I was so ecstatic to see the color of this sweet potato and banana mash!