Lately I’ve been having a love affair with Japanese sweet potatoes. Sweet potatoes have always been a favorite around my house, but after picking up the Japanese variety by accident a new favorite was born. Why are they so tasty? They are less watery than their orange counterparts and have a delicate sweetness that works equally well in both savory and sweet recipes. Nutritionally speaking, they are quite dense with a nice balance of vitamins, minerals, and fiber. Another bonus is ease of preparation. Below are two ways to cook them, one that’s speedy and one for when you have a little more time.
Japanese Sweet Potato in the Instant Pot:
-Place rack in bottom of Instant Pot and add 1.5 cups of water
-Wash 2 large or 4 smaller sweet potatoes and place on top of rack
-Close lid and set venting knob to the sealed position
-Pressure cook on high for 35-40 minutes (time may vary due to the size of potatoes), let steam release naturally
Japanese Sweet Potato in the Oven: (this method results in a softer, sweeter texture)
-Set oven to 300 degrees
-Wash and dry sweet potatoes and wrap each in a paper towel. Wrap each paper towel wrapped sweet potatoe in tin foil until completely covered (making sure no paper towel is exposed)
-Bake at 300 degrees for 3 hours, or until sweet potatoes are tender
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