Like most fortuitous partnerships, my connection to Japanese sweet potatoes began as a happy accident early last Winter. Well, at first I didn’t consider it so happy, since it was the result of me shopping in the produce section of our food co-op without my glasses on. I thought I had grabbed a garnet yam at the time. At the moment I realized my mistake, I was busy making a soup or maybe a pan of oven fries that I wanted to be multi-colored. So imagine my dismay when I cut into one and saw, not deep sunset orange, but this:
a creamy vanilla I hadn’t bargained for. “What is THIS?” I said out loud to myself. But the kids were painting the living room and it was cold and we were all getting hungry so into the pot of Happy Herbivore Vegan Sweet Potato Dal and the pan of fries its pale vanilla innards went.
Talk about a happy accident!! The pale vanilla starch cooks up golden and luscious and filling and sweet. A bit more substantial than than its orange sister.
I love these baked, slow cooked, cubed and steamed with just about anything. One of my starchy “desserts” is some resteamed brown rice and Japanese sweet potato cubes sprinkled with cloves, and maybe a dash of ground pumpkins seeds. What a lovely, aromatic and filling “starch bowl” on a cold night.
And when I’m feeling sorry for myself that I can’t have my burgers on a bun, I fill that longing for starch with a big slice of Japanese Sweet potato stacked on my burger along with other fixins before I bundle it up into a large romaine leaf or roll it all into a steamed collard leaf. Like this:
But the way Japanese Sweet Potatoes came to the rescue most recently was when I really wanted to find a way to make Susan’s Massaged Kale Salad with Sweet Potatoes and Pumpkin Seed Dressing. Who wants to miss out on that party? But I needed to find a way to make that lovely dressing soy free. I needed a substitute that would approximate the heft and texture of the tofu-cashew mayo, yet go well with the taste of the pumpkin seeds. I looked at a hunk of baked Japanese Sweet Potato I had out on the counter to cube into something, and my prayer was answered. Here’s how I made Susan dressing soy free.
I took one large slice of baked Japanese sweet potato, peeled off the skin, and mashed it up with about a tablespoon of almond milk, effectively making a little side of mashed Japanese sweet potato. I eyeballed this, but I wanted the amount to approximate the amount of tofu-cashew mayo called for. This potato mixture makes the dressing a little thicker than the mayo would, so I added a little more lime juice and/or white balsamic vinegar, to thin it out, and soften the sweetness of the potato. It worked great. Take a look:
To replace the saltiness of the miso (which I shouldn’t eat if it’s soy based) and the spice of the jalapeno (which I didn’t have on hand, and which I admit I’m kind of wimpy about anyway) I added a tablespoon of tomatillo salsa and a little smoked paprika. I roasted extra whole cumin seeds in a little pan, then ground them up with my mortar and pestle.
At Thanksgiving we massaged lots of kale with this Japanese sweet potato version of Susan’s pumpkin seed dressing. Then we combined it with an oil free and cashew free version of a simple salad our co-op deli serves: quinoa, lemon juice, coconut aminos, dried cranberries, chopped parsley and chopped mint. It was festive and delicious.
I’ve often found in my writing life that some of the best lines I’ve written in poems end up being the result of an unintentional typo. Such as “tin evening air” sounding way better to me and more interesting as an image than “thin evening air.” I guess the same holds true for shopping without my glasses. At least last Winter. I got lucky enough to discover a new best friend from the sweet potato family. If these are new to you, and you can find them among the array of sweet potatoes displayed for holiday eating, I hope you enjoy sharing the happy accident love!