Japanese sweet potatoes - how do you like them
I picked up a couple of these - white with purple skin - and prepped them like I do the orange ones, but I'm looking for advice. 14yo DD is the biggest fan of sweet potatoes in the house and I try to keep them on hand, roasted and in the frig as a substitute for Doritos or Nutella on a spoon, lol.
My usually recipe for sweet potatoes is cut into chunks, tossed in a mix of olive and coconut oil and sprinkled liberally with salt, pepper, cumin, coriander and garam masala. Hopefully, DD will like the Japanese version this way. These were more like a cross between parsnips and jicama in both taste and texture (is that typical?) and they discolored super-fast once peeled. After roasting, they had a more white potato texture with a sweeter taste. DS, who is more of a white potato fan, liked these a lot more than sweet potatoes. I saw Patski's recipe for BBQ parsnip fries, which looks like a great option for DD who loves BBQ potato chips. Any other suggestions?
Last edited by LauraSB; 10-14-2012 at 05:23 PM.
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related