Rinse potatoes, pierce them with a knife and bake for 30-40 minutes, or until a knife can easily be inserted through to the center. Just don’t blame me if you never want to eat boring ol’ orange sweet potatoes ever again…Ĥ-5 hot peppers, sliced (you can use thai, cherry bomb or calabrian)Ģ tablespoons chopped chives (cilantro is also delicious)
Murasaki sweet potatoes full#
While it may seem like a recipe that is so easy it almost doesn’t even need a full post, I wanted to share it not only to introduce you to a potato you might not be familiar with, but also to show how simple it is to switch up your side dish routine or you’re sweet potato game.
I wasted no time in hunting down my new found favorite potato (aka Japanese sweet potatoes), and I have been recreating this dish ever since. And even better, as you can see, the ingredients are all easy to interchange. These ingredients all helped take the sweet potatoes to another level without a whole lot of extra effort. Namely, crème fraîche (but you can use sour cream), crispy pancetta (which you could sub with bacon), cherry bomb peppers (but you can use any sort of chili pepper you want) and chives (cilantro also works well). They were served as a side dish, loaded up with a few simple but elevated ingredients. The inspo for today’s easy recipe came from the same place that introduced me to Japanese sweet potatoes in the first place, a restaurant here in LA. You can cook and eat Japanese sweet potatoes the same way you would any sweet potato, but because they’re a bit drier, they crisp up even better for oven fries and they make a sturdier base for loaded sweet potatoes, which is what I’m making in today’s post (because I’m sure you never guessed that after reading the title). Traditionally they were grown in Okinawa and Japan (hence, the name), but they can now be found pretty easily, be it at a Japanese grocery store, a regular market, a farmer’s market, or even Whole Foods and Trader Joe’s (which is where we usually get ours). They’re packed with antioxidants, minerals and vitamins. While they’re a bit drier than traditional sweet potatoes, they also happen to be sweeter.
Murasaki sweet potatoes skin#
Japanese sweet potatoes, also known as murasaki sweet potatoes, have a pretty purple skin with insides that are a buttery shade of yellow. That is until I had a Japanese sweet potato.
So I’ve never given many other potatoes much more than a second thought. They’re versatile, they’re reliable, they’re healthy, they’re hearty and they’re filling. I use them for breakfast (hash browns with eggs), lunch (loaded grain bowls) and dinner (oven fries). We usually pick up a big bag on our weekly grocery shopping trip. I’ve always been pretty loyal to regular ol’ orange sweet potatoes.
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