I love sweet potatoes. Don't give me sugar, don't give me cinnamon, and for heaven's sake KEEP the MARSHMALLOWS on a STICK, not on the vegetables. But a plain sweet potato, made into fries or mashed or pretty much any ol' way, is heaven to me. Pretty easy to please, aren't I?
Unfortunately, it turns out a sweet potato isn't just a sweet potato. What Americans call sweet potatoes or yams (which are really quite different things) are brown-skinned, orange-fleshed, and very high in water. They're really good for pan-frying and roasting. In Japan, sweet potatoes have a purple skin and entirely white flesh, and contain very little water. They are incredibly delicious; sweet and velvety and great in soup or mashed.
But they WON'T FRY. You see, Josh and I have a go-to dinner, that thing you make when you're tired and hungry and want some comfort food: veggie burgers and sweet potato chips. These things are heaven, but they only work with "wet" sweet potatoes, which aren't available here.
UNTIL NOW! The commissary got a shipment of light-orange sweet potatoes from a particular region of Japan, the only place that grows them here. Here are the five I bought:
Oh my goodness.
The white sap is normal!
So I went to town on our favorite recipe: We slice clean sweet potatoes, with skin, into 1/4" rounds (even easier in Bertha) and toss them with olive oil and chili powder.
Spread on a cookie sheet,
bake for 40 minutes at 400F, and serve with a little mayo for dipping. We actually had garlic aioli leftover from an emulsion test case a couple days before, and I whipped up steamed green beans with a walnut-miso sauce that was, sorry to say, disgusting. But the sweet potatoes were incredible, and I'm going to go buy a bunch more today. SWEET.