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Mashed Sweet Potatoes  This thread currently has 2,012 views. Print Print Thread
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KimonoKat
Monday, March 26, 2007, 11:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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I am a big fan of the "white" variety of sweet potatoes.  I've never cared that much for the jewel variety.

Mr. KK just made me divine mashed sweet potatoes last night.  What he did different was, while the skinned sweet potatoes were boiling, he put a single, big clove of garlic in the water.  When it was time to drain them, he removed it before mashing.

For those of you who don't want to use soy or rice milk to mash up with your potatoes, consider just using a bit of the water they were boiled in.  Works great.

I still have trouble transitioning off of butter to ghee when it comes to mashed sweet potatoes, and it's one of the few infrequent neutrals* that I allow myself.

*In the Health Series Books, butter becomes an infrequent neutral, allowed once every two weeks or ideally, not at all.


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  -  Monday, March 26, 2007, 11:32pm
fixed my poor sentence structure lol!
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Lola
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yes, I love the taste!
ghee works for me....haven t had butter in a long time!

all the butter I buy get s done into ghee.


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Victoria
Tuesday, March 27, 2007, 12:41am Report to Moderator Report to Moderator

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One way to transition from butter to ghee is to use some salt in the food that you put ghee in.  But I'm not knockin' Mr. KK's recipe!  It sounds magnificent!    (Hope he's feeling better.)



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Let me not pass you by in quest
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KimonoKat
Tuesday, March 27, 2007, 1:35am Report to Moderator Report to Moderator

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Quoted from Victoria
One way to transition from butter to ghee is to use some salt in the food that you put ghee in.  But I'm not knockin' Mr. KK's recipe!  It sounds magnificent!    (Hope he's feeling better.)


Mr. KK doesn't like ghee (and we use a lot of salt to begin with), so he usually has to make a separate portion of things for me with ghee, and then with butter for him.  One thing at a time.

Mr. Kk is doing great.  He passed his stone!  Tiny thing; about 2mm if that.


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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ABJoe
Tuesday, March 27, 2007, 1:42am Report to Moderator Report to Moderator

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Thanks for the thought of adding garlic to the sweet potatoes as they cook...  I usually cook them whole and peel them just before I eat them.  Of course, if I peeled and cubed them, they would cook faster.

I have been sauteing onions in ghee and topping my mashed sweet potato with a generous portion of onions.  Sometimes I also add some cranberry, blueberry, pineapple and fig compote for a bit of sour contrast and color!


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Victoria
Tuesday, March 27, 2007, 1:49am Report to Moderator Report to Moderator

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Sweet potato is one of my very favorite vegetables, and what's better, it likes me too (as my Grandmom used to say, meaning that the food did not hurt her)!

Kk,
any progress is progress where the BTD is concerned.  I'm very glad he's feeling better!  



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Lisalea
Tuesday, March 27, 2007, 3:21am Report to Moderator Report to Moderator

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Quoted from ABJoe
I have been sauteing onions in ghee and topping my mashed sweet potato with a generous portion of onions.  Sometimes I also add some cranberry, blueberry, pineapple and fig compote for a bit of sour contrast and color!




That sounds sooo deliciousssssssssss !!!

Which type of onions do u use ?
Do u make ur owm compote ?

Thanks for the idea  


The older I get, the more wide-eyed I become.  

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ABJoe
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Quoted from LISALEA




That sounds sooo deliciousssssssssss !!!

Which type of onions do u use ?
Do u make ur owm compote ?

Thanks for the idea  

I prefer sweet onions, but I use white, or yellow as well!

Yes, I make the compote...  I use:
12 oz. bag cranberries
       - purchased fresh, then frozen so we have them available throughout the year.
20 oz. can crushed pineapple in pineapple juice
1 cup frozen blueberries
2 or 3 fresh figs - frozen for later use.

Cook it all together (slowly) until the cranberries pop and the figs fall apart.  Use it hot or cold.  I've used it as jam, a topping for yogurt, as well as the sweet potato topping...



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KimonoKat
Tuesday, March 27, 2007, 4:47am Report to Moderator Report to Moderator

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Oh YUM!


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ISA-MANUELA
Tuesday, March 27, 2007, 9:15am Report to Moderator Report to Moderator
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are mashed s.potatoes = potatoepurrée

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Quoted from ISA-MANUELA
are mashed s.potatoes = poatoepurrée


Oui.

Debra



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ISA-MANUELA
Tuesday, March 27, 2007, 11:53am Report to Moderator Report to Moderator
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merci  ma bien chère ....ooo yesss here it becomes more yummi than normal patates
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Peppermint Twist
Tuesday, March 27, 2007, 12:59pm Report to Moderator Report to Moderator

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kk, you don't like the jewel yams?  What about garnet?  I LOVE both!  I don't think I've seen the white variety of sweet potato.

Anyway, my fave way to prepare them is to cut them up (in half is fine, or into somewhat smaller pieces) and roast them in a pot with meat and other veggies, including garlic and onion.  You just place them around the meat in the pot.  It is great if you slow-cook everything at a low temp of about 325 for HOURS, but if you cook it at 350 for an hour and a half or so, that works, too.

They come out carmelized and having absorbed some of the fat from the meat (O's say "Amen!"), and the flavors from the garlic and onions.  Ummmmmmmmm!  You can either use ghee (or butter) and salt on them, or simply drizzle a little of the drippings from the bottom of the pot on top of them.  Can I get an amen?

Could the BTD be any more delicious?  (Answer Key:  No.)


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Debra+
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Amen.   And yummilicious.

Debra


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KimonoKat
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The "white"variety are basically brownish with a hint of orange on the outside...or tanish looking, and the meat inside is cream colored.  They are the only sweet potatoes we eat, we prefer them over all others.  We tried the tiny ones in asian markets that have a purple cast/lines in the middle; didn't like those much at all.

My favorite way is mashed, or cut into 1/2" cubes in Mr. KK's wonderful beef or lamb stews.  My second favorite is sweet potatoe fries.


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Quoted from KimonoKat
My favorite way is mashed, or cut into 1/2" cubes in Mr. KK's wonderful beef or lamb stews.  My second favorite is sweet potatoe fries.

Ummmm!  Sweet potato fries!  Yeah, man!  Also, the little cubes in the stew is a great idea because not only does the flavor marry well with the beef but the sweet potatoes in little cube form will tend to thicken up the stew a little, too.

Sounds like the KK Bunch (orignially wrote "KK Clan", but that did NOT sound right **!!!!!!!!!!!!!!!!!!!!!!!!!!) eats very well indeed.  I wish we had one of those whatever-the-name-was Burger drive-in places here that you describe, that wraps the burger in romaine lettuce.  Ummmmmmmmm.  California dreamin'...



"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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KimonoKat
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Quoted from Edna
I wish we had one of those whatever-the-name-was Burger drive-in places here that you describe, that wraps the burger in romaine lettuce.  Ummmmmmmmm.  California dreamin'...



You are thinking of In-&-Out Burger.  They don't use romaine, unfortunately.  It's head lettuce.  BUT, they do use at least 2-3 leaves on each side of the burger.  What we usually do, is make sure we have a bag of TJ's "Just the Leaves" Romaine, so we can add our own romaine leaves.  I have to say, that In & Out Burger's beef is quite tasty.



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ooh-la-la
Tuesday, March 27, 2007, 8:06pm Report to Moderator Report to Moderator
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Thanks for posting the suggestion about mashing the sweet potato with the water that it's cooked
in. I will try that, I have used milk and soy milk but would prefer not to.

I add chopped walnuts to my mashed sweet potato, that's good, too.

Mashed is the only way I can eat them, I don't like the 'fibers' but they
seem to disappear when they're mashed really well.
I love 'em though, and I eat them very often.
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Alia Vo
Tuesday, March 27, 2007, 9:14pm Report to Moderator Report to Moderator

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Quoted from ABJoe
Yes, I make the compote...  I use:
12 oz. bag cranberries
       - purchased fresh, then frozen so we have them available throughout the year.
20 oz. can crushed pineapple in pineapple juice
1 cup frozen blueberries
2 or 3 fresh figs - frozen for later use.


Sounds great...thank you for sharing.

Alia


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Alia Vo
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Thank you for sharing your husband's mashed sweet potato tips with us, KimonoKat.

Alia


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sluggerbean
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Just finished reading this thread.  I have never tried them mashed.  But I am now hungry for sweet potatoes so I am off to microwave one.  YUM!  

Thanks for making me hungry.  


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Victoria
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Quoted from ooh-la-la

Mashed is the only way I can eat them, I don't like the 'fibers' but they
seem to disappear when they're mashed really well.
I love 'em though, and I eat them very often.


I don't like the stringy fibers that some varieties have, either.  I've found that there are several types of sweet potatoes around here, and they all have different textures and tastes.  I recommend you shop around to different stores if you have to, and try different varieties until you find one you like better.



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Let me not pass you by in quest
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Lisalea
Wednesday, March 28, 2007, 12:26am Report to Moderator Report to Moderator

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Quoted from ABJoe

I prefer sweet onions, but I use white, or yellow as well!

Yes, I make the compote...  I use:
12 oz. bag cranberries
       - purchased fresh, then frozen so we have them available throughout the year.
20 oz. can crushed pineapple in pineapple juice
1 cup frozen blueberries
2 or 3 fresh figs - frozen for later use.

Cook it all together (slowly) until the cranberries pop and the figs fall apart.  Use it hot or cold.  I've used it as jam, a topping for yogurt, as well as the sweet potato topping...





That's great !!
I thank-u very much  ABJoe


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Lisalea
Wednesday, March 28, 2007, 12:36am Report to Moderator Report to Moderator

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Quoted from Victoria
Sweet potato is one of my very favorite vegetables, and what's better, it likes me too (as my Grandmom used to say, meaning that the food did not hurt her)!


I'm a sweet potato lover myself !!!

That is one dish that I could seriously eat on a daily basis,
it's beyond  delicious

and I'm so glad that it likes u too Victoria, I bet u eat it often

Cheers  


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Lisalea
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Quoted from ooh-la-la
I add chopped walnuts to my mashed sweet potato, that's good, too.


I also eat sweet potato with walnuts !!


The older I get, the more wide-eyed I become.  

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ABJoe
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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?


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

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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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Thanks, Laura!  Rutabagas are Neutral for all...


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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
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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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Don
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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
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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

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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


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ABJoe
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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


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TypeOSecretor
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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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Kyosha Nim
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Location: Sherman Oaks, California
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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Sam Dan
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Age: 59
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;
Started BTD 3/2002, with 2 O- secretor teenage sons
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Mashed Sweet Potatoes

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