Have you seen those Instagram-worthy purple desserts and wondered if ube (often searched as " vegetable ube ") is a sweet potato, a flavoring, or a real traditional ingredient? Between being confused with taro, purple sweet potatoes, and artificially colored products, it's easy to get lost. In this guide, you'll understand exactly what ube is , how to recognize it, how to cook with it (sweet or savory), where to buy it, and how to avoid common pitfalls.

Ube: what exactly is it (and why is it called a vegetable)?

Simple definition: a tuber, therefore a vegetable

The ube is a tuber (an underground root/stem rich in starch): in common usage, it is therefore classified among vegetables (more precisely: root vegetable / tuber ).

It is often encountered under the English name purple yam .

Botanical name: Dioscorea alata (winged yam)

In most cases, “ ube ” refers to the purple yam Dioscorea alata , widely used in Philippine cuisine and more broadly in Southeast Asia.

Key point: “yam” = yam , and it is not the sweet potato (which belongs to another genus).

What does it look like?

• Skin : often brown/grey, sometimes rough
• Flesh : violet to deep violet (depending on variety), sometimes marbled
• Texture : starchy, denser than a potato, less watery than some sweet potatoes

Ube vs purple sweet potato vs taro vs yam: no more confusion

Quick comparison table

Trap #1: “purple yam” (ube) vs “purple sweet potato”

Many online recipes mix up the terms. However:

• Ube = purple yam (often has a more “pastry-like” taste, vanilla/hazelnut)
• Purple sweet potato = purple sweet potato (different profile, sometimes drier)

If you are looking for the “signature” taste of Filipino desserts (halaya, ice cream), you need ube (or a quality ube preparation).

Trap #2: "ube" products that contain almost none

Some industrial products use:

• Ube flavoring + purple coloring
• very little real raw material (ube)

Tip: check the ingredients list . If “ube” appears after sugar/syrup/oil and in a very small percentage, you do not have a “ube” product in the culinary sense.

What does ube taste like? (and how to use it intelligently)

Aromatic profile: sweet, round, pastry-like

Ube taste generally described as:

• soft
• vanilla
• hazelnut / biscuit
• slightly earthy (depending on the variety)

Perception varies depending on the variety, maturity, and especially the form (fresh vs frozen vs jam vs powder).

Best pairings (sweet and savory)

In sweet form:

• coconut milk, condensed milk, vanilla
• white chocolate, sesame, almond
• mango, banana (balance to avoid "sweet + sweet")

In savory dishes:

• brown butter, sweet garlic, onion, thyme
• cream cheese / yogurt (tangy contrast)
• Warm spices (light cinnamon, nutmeg) used sparingly

How to cook ube (fresh, frozen, powder): methods that work

Fresh ube: the reliable method (steam → purée)

Objective: to preserve the color + to obtain a fine texture.

1. Wash and peel (the skin may be thick)
2. Cut into even pieces
3. Steam until tender
4. Crush/blend into a puree
5. Adjust the texture with milk (or coconut milk ) + a fat if needed

Common mistake: too much water (boiling + inadequate draining) → bland puree, less intense color, “sticky” texture.

Frozen Ube (grated or cubed): the easiest option for consistency

Frozen ube has two advantages:

• availability in Asian grocery stores
• more consistent results for pastry

Tip: Partially defrost, then cook/steam quickly to finish gelatinizing the starch, before blending.

Ube powder: practical, but be careful with the result

Ube powder can be useful for:

• color naturally
• flavoring dough (pancakes, brioches, cookies)

Best practices:

• Rehydrate with a warm liquid (water/milk) before incorporating
• Combine with a fat base (butter/coconut milk) to "carry" the aroma

To check: “ 100% ube ” vs “mix” (sugar, flavorings, colorings).

Essential recipes and uses (focused on "how-to")

Base: ube puree (usable everywhere)

A ube puree serves as a “brick” for:

• cheesecake ube
• pancakes / waffles
• brioche (babka type)
• dessert cream, yogurt, porridge

Tip: for an ultra-smooth texture, pass the puree through a fine sieve after blending (especially in pastry making).

Classic: ube halaya (Filipino jam/paste)

Ube halaya is a thick preparation (puree + sugar + milk/coconut + fat) used as a filling or base for desserts.

Mistake to avoid: cooking at too high a temperature → excessive caramelization, "cooked" taste, color change.

Savory ideas (to break away from "all dessert")

• Ube purée + butter + salt + white pepper (side dish)
• Purple gnocchi (ube puree + flour, proportions to be adjusted)
• Creamy ube soup + coconut + lime (balanced fat/acid)

Nutritional values ​​& health: what can be said without exaggeration

A starchy tuber: energy + fiber (depending on portion size)

Like many tubers, ube provides :

• complex carbohydrates (starch)
• a little bit of fiber
• micronutrients vary depending on the variety and cooking method

The best approach: think portion , cooking method , and what you add (sugar/condensed milk = very different from steaming).

Purple pigments: anthocyanins (antioxidant potential)

The color purple is often linked to anthocyanins , pigments also present in blueberries/red cabbage.

Important: “antioxidant” does not mean “miracle food”. The main benefit is to diversify your sources of colorful plant-based foods.

Where to buy Ube (France/Europe) and how to choose it

Where to find them

• Asian grocery stores (often frozen: grated/cubed, or halaya in a jar)
• International sections in some large stores (less common)
• Specialized online shops (be aware of costs/cold chain)

How to choose a good “ube” product

Costs :

• firm tuber, without soft areas
• intact skin, no mold

Frozen:

• ideally a single ingredient (“ ube ”)
• Avoid pre-sweetened mixtures if you want to master the recipes

In a pot (halaya):

• check the % of ube
• monitor the amount of sugar and additives.

Storage: avoid waste (and keep the color)

Ube fresh

• Store in a cool , dry , ventilated
• Avoid the refrigerator if it alters the texture: opt for a room at room temperature

Ube puree

• Refrigerator : a few days in an airtight container
• Freezing : very effective (portion into blocks)

Tip: film in contact to limit surface oxidation.

Frozen Ube / Powder

• Frozen : maintain the cold chain, reseal tightly.
• Powder : Store in a dry place, away from light, and tightly closed (otherwise the aroma will be lost).

Common mistakes (and how to avoid them)

To choose the wrong “purple”

Mistake: buying taro or purple sweet potato thinking you're getting ube .

Solution: explicitly look for ube / purple yam / Dioscorea alata on the label.

Underestimating the impact of additives

A very purple “ube” dessert can be mainly: flavouring + colours, sugar + oils.

Solution: prioritize the real source (fresh/frozen/puree) and build your recipe.

Getting the texture wrong in pastry making

The tuber is rich in starch: too much aggressive cooking or the wrong liquid ratio → a pasty texture.

Solution: steam cooking + fine blending + gradual adjustments.

FAQ about ube (purple yam)

Is ube a vegetable?

Yes. Ube is a tuber (purple yam), therefore a root vegetable eaten cooked, sweet or savory.

Are ube and purple sweet potato the same thing?

No. Ube is a yam , while purple sweet potato is a sweet potato. The taste and texture differ.

What does ube taste like?

Ube mild taste , often described as vanilla and nutty earthy note depending on the variety.

How to cook ube easily?

The simplest method: steam , then purée (finely blended). Then use it in pancakes, brioches, creams or savory purées.

Where to buy Ube in France?

It is mainly found in Asian grocery stores , often frozen (grated or cubed) or in ube halaya (in a jar). Some online shops also offer it.

How to preserve the ube?

Fresh: Store in a dry , well-ventilated area . As a puree: Keeps for a few days in the refrigerator or can be frozen in portions. Store the powder in a dry place, away from light.

Conclusion

Ube (often searched for as “ vegetable ube ”) is more than just a purple trend: it's a purple yam and creative recipes. By understanding the differences (ube vs. purple sweet potato vs. taro), the proper cooking methods (steaming, smooth purée), and choosing the right ingredients (avoiding artificially flavored “ube”), you'll achieve clean, flavorful, and authentic results.

If your goal is an authentic result, start with frozen (often the most consistent) and then build your own homemade puree: it's the most versatile base for successful desserts and dishes.