I just ate my first Japanese sweet potato. It was by far the best starch I've ever roasted. Maybe it was the high quality ghee I got today or the coconut oil. But this sweet potato was better than any yam or white sweet potato I've ever eaten. It was even better than butternut squash; and I love butternut squash.
Have you guys tried Japanese sweet potatoes yet?
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they're frigging awesome. i parboil or steam, then saute until the sugar comes out. pretty much my go-to starch at this point.
I remember the first time I tried them in the form of tempura and I didn't understand why they tasted like they did because they felt like they had the texture of a white potato, but that delightful sweet taste. I really thought that they were red skinned potatoes soaked in sugar, or that they had a different batter from the other tempura veggies. The sign only called it "potato" so it took me months to figure out what it was, but I went on an udon (bad) and tempura (bad!) bender for lunches because of how good they were (pre-paleo). I really need to go out of my way to find some to roast.
omg they're to die for. Wish I had closer access to buy them. You'd think these would have double the carbs of a yam, but they actually have less (I think, based on some nutrition data searches).
Back when I lived in Tokyo we had sweet potato trucks that roamed the city. They were pickups with an oven in the bed. You could see the tall stove pipe coming down the narrow streets and knew a yummy lunch was on the way.
I love them! I basically eat them as dessert a few times a week with cinnamon/pimpkin pie spice, salt, and coconut oil.
My new addiction is a baked japanese sweet potato straight from the fridge topped with macadamia/cashew butter and plenty of cinnamon! Heavenly :)
We discovered them by accident...was slicing a sweet potato into discs to roast, and low and behold...it was white inside. Now we adore them. Our favorite way is to peel, slice into 1/4" discs, toss in fat of choice, and roast until golden brown and crisp on the outside, soft on the inside. I also use them a lot instead of white potatoes when making roasts, beef stews, etc.
I know I'm in the minority here, but I've given the Japanese sweet potatoes several tries in different ways and find them just too cloyingly sweet for my taste.
The other day I had an amazing meal at Woodlot restaurant in Toronto. We ordered a few sides including "baked japanese sweet potato with maple, pumpkin seed and mint". And yes I realize the maple isn't Paleo... but damn were they good. (The roasted cauliflower with capers, raisins, pine nuts and lemon also kicked ass.)
I've had both American and Japanese sweet potatoes, and my experience is that the Japanese sweet potato (both white-fleshed and purple-fleshed) is less sweet than the American variety with the yellow flesh. I usually have a baked one of each on hand, and I eat whichever seems most appealing on a given day.
P.S.: Botanically speaking, the Japanese sweet potato is a yam, while the American yam, e.g., the garnet yam with the orange flesh, is a sweet potato.
I eat them on more occasions than most. Living in Japan changes your diet like you would not know. As you would expect they are much sweeter than potatoes used to make potato chips and French fries we are used to eating in the states.
Satsumaimo as they are called in Japanese is almost always cooked with a sweet sugary syrup like sauce which if you are on a diet is going to cost you some time in the gym burning those calories off later.
If you are need more information regarding Satsuma-Imo please refer to this column on the Japanese Sweet Potato Diet. It seems like a great way to cut back on calories in your diet for people who like eating satsumaimo.