I know I mentioned Japanese sweet potatoes in a weekly menu post recently, but I’m mentioning them again anyway. Last week I ordered a whole bunch of these beauties from our CSA, roasted them all up at once and stuck them in the freezer. I don’t know about you, but one of my major barriers to eating sweet potatoes is remembering to start cooking them early enough to actually have them done by dinnertime. Which is why I’m super excited to have a whole bunch already cooked and ready to go in the freezer. As long as I remember to defrost them when we need them, I think we should be good to go!
I figured I’d let you know how we roasted them, since I didn’t really say in the last post. Not that it’s very complicated or different than cooking any other sweet potatoes, but I’ll share anyway. And, seriously, if you ever see these at your market, grab a few and give them a try. Nate and I really love them. Still sweet like a sweet potato, but with more of a squash flavor and less of a sweet potato texture. I don’t know, they’re just yummy!
- Japanese sweet potatoes, as many as you want to eat…
- Butter, salt and pepper
- Wash sweet potatoes, poke them with a fork in several places, place on a cookie sheet or roasting pan and cook in a 400 degree oven for about an hour, until knife pierces sweet potatoes easily.
- Cut open, drizzle with butter, salt and pepper and enjoy!