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Thread: Are there other starches similar to the Japanese sweet potato? page

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    Jamie Madrox's Avatar
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    Are there other starches similar to the Japanese sweet potato?

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    I talking about the satsumaimo, purple skin kind of yellowish insides. The closest asain grocer to me is about 2 hours away so i don't get to hit them often but i did last week and bought as many of these as i could. I totally forgot how good they are. I was hoping there was something similar I could get in taste/texture of these that is readily available to me.

    baked they have a kind of soft pillowy texture yet kind of denseness that is sweet but not overpowering. I want that all the time!

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    Ryancarter1986's Avatar
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    Wish I could get these in the UK!!!

    Isn't they're a Hawaiian version also.


    From London England UK

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    picklepete's Avatar
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    The smallest kabocha (<2 lb) are pretty dense and sweet and are sold at most non-terrible markets.

    There are also ube yams from the Philippines but those are probably harder to find.
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    Leida's Avatar
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    Have you tried turnips, rutabagas and various types of beets (golden or red)?
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    zizou's Avatar
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    Im so lucky to have access to these in abundance, my favourite food on the planet!

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    paint94979's Avatar
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    These are the best sweet potatoes without a doubt

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    Quote Originally Posted by Jamie Madrox View Post
    I talking about the satsumaimo, purple skin kind of yellowish insides. The closest asain grocer to me is about 2 hours away so i don't get to hit them often but i did last week and bought as many of these as i could. I totally forgot how good they are. I was hoping there was something similar I could get in taste/texture of these that is readily available to me.

    baked they have a kind of soft pillowy texture yet kind of denseness that is sweet but not overpowering. I want that all the time!
    At the farmer's market I go to they sometimes have a red skin or white skin with yellowish-white insides that seems to have a nice taste and consistency that is different from the two kinds you can get from the regular grocery. At this time of year for a couple of weeks they sometimes have a purple sweet potato that has very thin purple skin and purple inside. I'm hoping they'll have those next week. They're not only tasty but really pretty inside.
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    campanella's Avatar
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    Those are to die for!! I like to bake them plain and unwrapped, then wrap in foil as soon as they come out of the oven, and let them sit 10-20 min so the skin peels itself away and it doesn't dry out.

    Try acorn squashes, halved and baked with butter, cinnamon and a touch of maple syrup (a little bit won't do any harm!)
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    paint94979's Avatar
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    I wash mine, wrap in foil, cook for 1 hour and 15 minutes at 400*, cut open, let cool, peel the skin(it comes right off) and then cover in butter and devour.

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    PrimalPumpkin's Avatar
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    I was at an Asian market yesterday and you are making me wish I had grabbed some of these.

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