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Clarification on Peeling Sweet Potatoes

Answered on August 19, 2014
Created October 14, 2011 at 5:02 PM

So, does anyone know if peeling sweet potatoes gets rid of a significant amount of antinutrients or anything like that? Is there a saponin issue like there is with white potatoes? I don't particularly like the peel so I do it anyway just to be safe, but I've never been actually clear about whether that was recommended for sweet potatoes or completely unnecessary.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on October 15, 2011
at 06:54 AM

Good question -- I've been wondering this myself; I love the skins of sweet potatoes.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on October 14, 2011
at 05:35 PM

think youre good on the antinutrients and saponin side. if unorganic id peel them though

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4 Answers

1
499f188c87c6980742b9ba98caa6f563

(683)

on October 18, 2011
at 12:54 PM

God how I love potatoes! Actually tubers. I boil a cut up mess of them, then fry in coconut oil/ghee/butter and season heavily. End up adding Japanese black vinegar for a tangy taste! My personal hash browns concoction.

But it's the combination which makes it so delicious. I use:

  1. white potatoes, May Queen or just Hokkaido,
  2. Satsuma imo: long, red with whitish skin, very hard when raw,
  3. Anno Imo (reddish/orangeish skin, pink inside with a pattern that looks like a cut orange), which has a chestnut flavor, and
  4. Inca no Mezame -- a small potato developed in Japan, the original imported from Peru. Yellow on the inside. The name means "Inca Awakening". Pretty romantic huh?

Of course I peel them all.

0
9ffe43c6c5990ed710c7c49b12d6ee7f

on October 18, 2011
at 07:27 AM

Peeling them is necessary. I don't know why exactly, but I was told the peels are poisonous and since they're a really common food here, I trust the advice. I've never seen anyone eat them.

0
E5c7f14800c5992831f5c70fa746dc5c

(12857)

on October 14, 2011
at 08:38 PM

I wouldn't eat the skin because its just a bunch of indigestible fiber. Sweet potatoes contain oxalic acid but cooking them should decrease that some.

0
Da3d4a6835c0f5256b2ef829b3ba3393

on October 14, 2011
at 05:33 PM

Have a look at this thread. Hopefully it will be of help to you:

link text

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