Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

April 19, 2011

Japanese Sweet Potatoes - Variations

I LOVE Japanese Sweet Potatoes.  They have purple skin and are cream colored inside and much drier, nuttier than the standard orange fleshed sweet potatoes.  They taste more like a chestnut, if you know what that tastes like.

They went on sale through our buying club, so I stocked up.

Baked Japanese Sweet Potatoes
Our standard sweet potato dish is to prick it with a fork and bake low and slow....300* for 2 hours directly on the rack.  You can do 400* for an hour, but it makes it drier on the ends and wetter in the middle.  We serve with brown sugar/cream of tartar mix and butter chunks and lots of salt.  For spice lovers, a little dash of cinnamon and/or nutmeg is wonderful.  Serve in the jacket.

Sweet Potatoes with Provolone

 Sweet Potato Casserole
Take some leftover sweet potatoes, add sugar/cream of tartar, cream, butter, milk, salt etc. to make mashed potatoes.  Fill a baking dish and top with cheese.  Bake until dish is warm and cheese is melted.  Use any white cheese...I am partial to pepper jack.
Sweet Potato Quesadilla with Pepper Jack

 Quesadilla with Sweet Potato
Spread leftover mashed and sweetened sweet potatoes  over corn tortilla. Add cheese and fry in coconut oil or coconut oil/butter mix.  Very tasty with an additional sprinkling of coarsely ground salt on top of melted cheese.

Gluten Free Wednesdays
Heart and Soul Blog Hop


  1. I love sweet potatoes and your recipes sound like delicious ways to prepare them! Thanks for sharing your recipes with the Hearth and Soul Hop.

  2. I have never had Japanese sweet potatoes, but I do like traditional sweet potatoes so I will have to see if I can find them. Your recipes sound delicious - thank you for sharing them with the Hearth and Soul blog hop!

  3. Purple sweet potatoes (: My mum used to steam them simply for afternoon snack (: