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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Mashed Sweet Potatoes
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Mashed Sweet Potatoes  This thread currently has 1,861 views. Print Print Thread
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ABJoe
Wednesday, March 28, 2007, 4:09am Report to Moderator Report to Moderator

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Sun Beh Nim
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I'll have to be careful...  These ideas could allow me to may make some dishes that are irresistable for my wife (A), since sweet potatoes were one of her favorite foods.  She usually askes me if I'm torturing her if she's around when I eat them...

We always made beef roasts with potatoes and onions when I was growing up.  I can do the same with sweet potatoes and turkey instead and have beneficial meals...  Awesome!

I recently read, maybe on this forum, that rutabagas are a good substitute for sweet potatoes.  Does anyone use them?  Any other A's use these?


RH-, ISTJ
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Laura P
Wednesday, March 28, 2007, 4:36am Report to Moderator Report to Moderator

Kyosha Nim
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I eat alot of rutabegas they are good, but I have to say they are not as good as sweet potatoes , but you can cook them the same way



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ABJoe
Wednesday, March 28, 2007, 4:43am Report to Moderator Report to Moderator

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Sun Beh Nim
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Thanks, Laura!  Rutabagas are Neutral for all...


RH-, ISTJ
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ISA-MANUELA
Wednesday, March 28, 2007, 10:07am Report to Moderator Report to Moderator
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did ya ever tried mashed potatoes with a bit ghee in & dried ginger & dried coriandre sooo yummie  
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Lisalea
Wednesday, March 28, 2007, 1:28pm Report to Moderator Report to Moderator

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Quoted from ABJoe
I'll have to be careful...  I recently read, maybe on this forum, that rutabagas are a good substitute for sweet potatoes.  Does anyone use them?  Any other A's use these?


I ate rutabaga yesterday as a matter of fact; with broccoli and celery as part of my vegetables ...I do like them; however, sweet potatoes r  the BOMB for me !!

I make a really good vegetable broth that I cook my rice in afterwards ... simply place a few cups of water in a sauce pan; add a rutabaga, a potato, a couple carrots and a big onion; simmer at least an hour and half ... et voila !!

Cheers


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Don
Wednesday, March 28, 2007, 6:04pm Report to Moderator Report to Moderator

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kk, Did you use Boniato Sweet Potatoes?


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KimonoKat
Wednesday, March 28, 2007, 8:20pm Report to Moderator Report to Moderator

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Quoted from ironwood55
kk, Did you use Boniato Sweet Potatoes?


No.  Our sweet potatoes look more like the sweet potato right above the tropical yam image on that site.  I think I'll have to take some pictures of our sweet potatoes and put them up on my photobucket site.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.

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KimonoKat  -  Wednesday, March 28, 2007, 8:21pm
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Don
Wednesday, March 28, 2007, 9:40pm Report to Moderator Report to Moderator

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I would be curious what kind you are using. The next time you buy some please ask what variety they are so I can look for or ask for them here.


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KimonoKat
Wednesday, March 28, 2007, 10:44pm Report to Moderator Report to Moderator

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Quoted from ironwood55
I would be curious what kind you are using. The next time you buy some please ask what variety they are so I can look for or ask for them here.


I tried that once at WF.  The grocery dept clerk had no idea what I was asking lol!  Next time, I'll ask at Gelsons.

I just took some photos, and I'll put them up on photobucket and link to them, later tonight.  I have a sewing deadline right now I'm trying to meet.  Just took a break, to check on the fourm.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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Alia Vo
Thursday, March 29, 2007, 2:51am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from ABJoe
I recently read, maybe on this forum, that rutabagas are a good substitute for sweet potatoes.  Does anyone use them?  Any other A's use these?


In the past, I have usually used jerusalem artichokes, parsnips, turnips, or taro root for a potato-like or starchy vegetable substitute.

All have worked fine.

Alia


Alia A. Vo
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ABJoe
Thursday, March 29, 2007, 2:56am Report to Moderator Report to Moderator

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Quoted from ironwood55
I would be curious what kind you are using. The next time you buy some please ask what variety they are so I can look for or ask for them here.

MoDon,
Around Thankgiving I was able to buy 10 lb. boxes of sweet potatoes that were labelled "Beuregard".  These seem to be the same as I can find in the grocery store.

Here is a link that I found that describes some of the varieties of sweet potatoes:
http://www.typowriters.com/gardening/growing_sweet_potatoes.htm


RH-, ISTJ
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TypeOSecretor
Monday, April 2, 2007, 9:01pm Report to Moderator Report to Moderator

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Wow, what a recipe!

 I, too, prefer the white sweet potato.  I buy mine at the Farmers Market about October or November.  The man who sells them told me to just set them on the kitchen counter on a dish, and they will last for months.  I still have some on the counter, but they are almost done because some are starting to sprout.  The man at the market told me to never store sweet potatoes in a dark closet or refrigerator.  My potatoes are not in direct sunlight, but on a counter where they get indirect light.  I occasionally check them for softness because once a soft spot develops, they will go quickly.  Today, I noticed a woody tip that I had to cut off before cooking.

The man at the Farmers Market also sells an orange potato, but I prefer the white one.  His orange sweet potatoes are less sweet and taste better than the orange ones I find in the regular stores.  The white potato looks like one I have seen in the regular markets -- called Okinawa sweet potato or Japanese sweet potato.  One health food store told me they don't like to carry them because they perish so easily.  

Anyhow, I washed and cut up my potato, skin and all, because that's what the Farmer's Market man says he always eats the skin.  I added a little water and two small cloves of garlic.  I cooked til tender, mashed with a fork and left a little of the cooking water to soften them.  I couldn't resist some butter on the potato.

What I think happens is that the garlic minimizes the sweetness in the potato and made it taste more like a real potato.  That's why I said WOW!  

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KimonoKat
Monday, April 2, 2007, 9:44pm Report to Moderator Report to Moderator

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Okay, I finally got pics of our "white" sweet potatoes.  I realized after the fact, that I should have cut one in half, so that you can see the cream color inside.  Oh well.

There appear to be two different varities here.  The first image are one's we find in Gelson's and Whole Foods.  I put a mango in the pic, to give some color contrast.  



I didn't think I was getting as good an image inside, so I took everything outside, and took the rest of the images on top of my white car, for maximum reflection bounce.



And this image shows the best contrast in the skins of the two different varieties of "white" sweet potato.



Next time I'm in the little asian store, I'll ask him if he knows the name of the "variety" that he gets, and I'll do the same in the big market.


Knowledge is power.  SWAMI gives you the diet that will unlock the key to better health, and it's all based on your unique individuality.
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Don
Tuesday, April 3, 2007, 2:41am Report to Moderator Report to Moderator

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I found some white sweet potatoes Sunday at the HFS I buy most of my produce at. It was the first time I ever remember seeing them there. I bought a couple of them to try.


FIFHI; ISTP;
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