Why does a sweet potato turn it's colour few days after into green from yellow? & How can I increase

Discussion in 'Professional Pastry Chefs' started by pearjamm, Sep 4, 2016.

  1. pearjamm


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    I Just Like Food
    Hi, I'm just a normal student who loves about cooking and baking.

    Recently, I'm challenging on making a "paleo" pastry product that can be made by only using coconut flour for the & kumara  / sweet potato cream. But!! I bumped into a problem that my cream puff doesn't get rised  enough and the kumara  cream turning to a green colour  that doesn't seem safe and appetising  to eat.

    So, I'm seeking for some of your professional chef's advice that I can solve those problems and suceedon baking the pastry.