I usually bake or boil yams, add some coconut oil and call it a day. The other day I deviated from my usual routine and picked up some Japanese sweet potatoes & decided to try something different. They definitely taste a lot sweeter than yams. If you aren’t familiar with them, they have a deep purple skin and are very light inside.
Ingredients
3 Japanese sweet potatoes, peeled & cubed
3 tablespoons coconut oil
1/4 cup coconut milk
1 tablespoon fresh ginger, grated
2 tablespoons fresh mint, minced
pepper to taste
- Place sweet potatoes in a pot & add enough water to cover. Bring water to a boil, then lower heat to a simmer. Cook until potatoes are tender. Time will vary depending on the size of your chunks. It usually takes 20-30 minutes.
- Drain immediately & place back into the pot.
- Add the rest of the ingredients and mash with a fork or potato masher.
- Adjust seasoning and ingredients as needed.
I love Japanese Sweet Potatoes! I often baked them in the oven and they come out sweet like candy, Lol. The ginger and mint sound like an interesting combo in this dish. I’ll have to try it.
OMG that sounds good! I’ve been looking for good, interesting sweet potato recipes. I may have to give it a shot tonight with the yam I have sitting at home.
Hi Nate! I’ve never tried these flavors with yam… If you do it, let me know how it works out!