71 replies to this topic

[venam]

How has this worked for everyone? I have done some research and sweet potatoes (along with other tubers) might be paleo, as long as they are not over consumed. I might add them to my diet once I am completely clear (get close and close every week ). Probably just gonna eat 1 after working out to replenish glycogen storage. I will post when I do it, but it might take months.

[EddieE]

How has this worked for everyone? I have done some research and sweet potatoes (along with other tubers) might be paleo, as long as they are not over consumed. I might add them to my diet once I am completely clear (get close and close every week ). Probably just gonna eat 1 after working out to replenish glycogen storage. I will post when I do it, but it might take months.

I'm still eating sweet potatoes! It's awesome! I've been clear for a while with occasional zits around mouth which is normal! I shave frequently.

[alternativista]

Spicy Sweet Potato Puree
INGREDIENTS

2 pounds sweet potatoes, peeled and cut into 2-inch cubes
3/4 cup Greek-style yogurt or 1/2 cup soy yogurt (for a vegan version)
1/2 to 1 cup nonfat milk (or soymilk for a vegan version)
Juice of 1/2 lime
Chipotle powder, to taste
Sea salt, to taste
Pink peppercorns, ground, to taste
A few sprigs of fresh cilantro and a honey drizzle, for garnish (optional)

1. Boil sweet potato cubes for 15 to 20 minutes, until tender. Drain and place sweet potatoes in food processor.

2. Add Greek-style yogurt and 1/2 cup milk and process until smooth. Check consistency and add more milk if you like, then add lime juice, and chipotle powder, sea salt, and ground pink peppercorns, to taste.

3. Transfer puree to a serving bowl and garnish with fresh cilantro sprigs and a drizzle of honey, if desired.

Serves 4 to 6.

http://www.care2.com/greenliving/spicy-swe...tato-puree.html

Note: I think a potato ricer or mashing with a potato masher always results in better textured potatoes than processing or whipping with beaters or whatever. Beating like that affects the starches.

Sweet Potato and Apple Bake

4 cups apples, sliced

1 orange/orange juice

4 cups sweet potatoes

Combine 4 cups of sliced apples, the juice from one orange, and 4 cups of sliced sweet potatoes in a casserole or baking dish. Bake at 350 degrees for one hour or until done.

http://www.care2.com/greenliving/its-sweet-potato-time.html

Comment made on that site:

As an alternate to the above "baked version" here is my common recipe. Ripen sweet potatoes in brown paper bag. I NEVER cook potatoes I just bought. Peel and remove blemishes. Cut potatoes into whatever shape you choose, I do "chips" or "sticks" primarily. Put into bowl (cover with saran wrap later) or zip lock bag. Add olive oil, minced garlic, and (fresh preferred) rosemary. Let marinate (I usually do at least 24 hours). During marinating time, take out and toss mixture, recoating evenly. Put on baking sheet (I line with aluminum foil with thin coating of non-stick spray), spread evenly; sprinkle with sea salt to your taste, bake at 375 degrees until soft, turning once about half way through (about 20 minutes-40 to 50 minutes total baking time approximate). Baking time depends on how thick or thin you make your pieces, so all times & baking temperatures are relative. Before removing from oven, I turn on the broiler and "crisp" them. Careful not to burn, but we like ours crispy.

I've never heard of sweet potatoes needing to be ripened.

[Sorrowspell]

Made and ate sweet potatoes for the first time tonight because of this thread. They were... bland tasting, but that's probably because all I did was cut, boil, serve. I .. do not like them as much as regular potatoes, but hopefully some things in this thread will change my mind! Thanks!

[jas12]

whenever we have a barbeque, we'll always have some wrapped in tin foil and thrown right in the coals (:

also great mashed in place of polenta/normal mash

[King Rat]

Got a big bag of sweet potatoes during my last food run. Love 'em.

Does anybody know how long these things will last? Both raw and cooked/refrigerated? I'm not sure if I can make it through all of these before they go bad.

Edited by King Rat, 09 July 2010 - 01:03 AM.

[Israfel]

AidanDC, If you are finding you're still hungry after stir fry try having some wholegrain basmati rice with it. Low GI and very tasty. You'll be stuffed

[alternativista]

Made and ate sweet potatoes for the first time tonight because of this thread. They were... bland tasting, but that's probably because all I did was cut, boil, serve. I .. do not like them as much as regular potatoes, but hopefully some things in this thread will change my mind! Thanks!

Bland? Compared to regular potatoes? Odd considering how much more flavor they have. Well, next time sprinkle them with a cayenne-peppery season salt like a cajun seasoning blend. Delicious. Or have for breakfast with butter and cinnamon.

Edited by alternativista, 09 July 2010 - 10:39 AM.

[ryudoadema]

Made and ate sweet potatoes for the first time tonight because of this thread. They were... bland tasting, but that's probably because all I did was cut, boil, serve. I .. do not like them as much as regular potatoes, but hopefully some things in this thread will change my mind! Thanks!

Bland? Compared to regular potatoes? Odd considering how much more flavor they have. Well, next time sprinkle them with a cayenne-peppery season salt like a cajun seasoning blend. Delicious. Or have for breakfast with butter and cinnamon.

Agreed. Sweet Potatoes are much more flavorful than normal potatoes. Maybe you got a yam by accident, many stores mislabel them. Those are pretty bland and more watery when cooked.

My favorite way of eating sweet potatoes is just baked with plenty of butter to dip it in!

[alternativista]

Grilled white and sweet potato salad
Rahman ‘Rock’ Harper’s grilled potato salad is affordable, easy to make
As seen on the Today show

Note: I would skip the white potatoes. And have on a bed of greens.


Ingredients

# 2 large waxy potatoes, about 1 pound
# 1 or 2 sweet potatoes, about 1 pound
# 4 tablespoons extra-virgin olive oil
# Salt and pepper
# 1 tablespoon grainy mustard
# 1 tablespoon cider or to taste
# 1 teaspoon Cajun spice
# 1 clove garlic, minced
# 1 bunch scallions, both white and green parts, thinly sliced
# 1 red bell pepper, diced
# 2 tablespoons chopped parsley

Directions

Start a gas or charcoal grill, or heat the oven to 450 degrees Fahrenheit. (Or use a grill pan or skillet.)

Peel potatoes and cut them into slices 1/2-inch thick.

Toss them with half the olive oil and sprinkle them with salt and pepper.

Grill potatoes over direct but not-too-hot heat, turning them as they brown. (relatively low heat if you want them to cook before burning)

Potatoes will cook in about 10 to 15 minutes. Remove them as they become tender.

When they are done and fairly cool, toss them with remaining ingredients.

Taste and adjust seasoning and serve.

The salad can be covered and refrigerated.

Bring to room temperature before serving.

[alternativista]

Mark Sisson decided to discuss sweet potatoes in his blog today:

http://www.marksdailyapple.com/difference-...#comment-675308

There's some interesting comments as well including one referring to a book called Catching Fire: How Cooking Made Us Human about humans learning to control fire primarily for cooking the tubers, a dependable food source in the savannah.

And my (betterways) comment on growing them for the edible, nutritious greens that make a very attractive potted plant and a great source of organic greens in the summer.

[oldballs]

Sweet Potato Cookies

1 large sweet potato (bake covered in tin foil in oven/on bbq until soft, discard the skin)
1 medium carrot (peeled and grated)
1 handful of raisins or cranberries
1 piece of finely chopped candied ginger (optional)
sprinkle of salt
1/4 cup soaked flax seeds
1 egg yolk
dash cinnamon

Combine all ingredients and spoon onto non-stick cookie sheet. Bake at 350 degrees until desired consistency is reached. Sometimes I'll take a couple out and eat them soft and bake the rest for a little longer. These make great granola bar replacements and can really hit the spot as an afternoon snack. Great for work days too!

Did anyone try this and get it to turn out? I tried it two different ways, once with raisins, and once with raspberries. Both attempts ended with a mushy mix even after baking for a long period of time. I guess I was expecting it to harden at some point. After baking I let it set, and even put it in the fridge. It remained mushy. I don't really cook, so that could be part of the problem. Any advice would be greatly appreciated!