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Tasty Tuesday: Japanese Sweet Potatoes

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


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