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
Enjoy!
You can also click the button to the right (desktop) or at the bottom (tablet or phone) to subscribe and get posts and recipes delivered straight to your inbox.
Photo courtesy of http://www.nuggetmarket.com
Comments