I love finding Paleo treasures. This one is over the top in goodness.. John and I had gotten somewhat used to the regular variety of baked sweet potatoes and come to like them as our baked potato of choice………..until…….we were told about the Japanese Sweet Potato. Our first try was a baked potato in foil. After baking, we put a little quality Ghee with sea salt and pepper on top. It was better than any sweet potato, and actually even better than the white potatoes we used to eat before Paleo.
Then I tried a dish similar to the new Paleo Squash Casserole I made up a few months ago. This one is in the 2016 Fabufit Paleo Cookbook.
Alas, this turned out to be a cooking mistake for me. For some reason cooking the potatoes in the recipe cooked quicker than the squash had in the squash casserole, and came out overdone and a bit dried out. I should have cooked it about 5 to 10 minutes less than the squash.
When I went back today to heat up the remaining portion of the potato dish. Trying to recover from my overcooking mistake, I decided to add about a half cup or more of full fat coconut milk (from the carton) and a tablespoon of Ghee. It was totally delicious, even though I actually put too much coconut milk. The ending serving was rather soupy. The taste was so good, it gave me the inspired idea for a most excellent Potato Soup using the Japanese Sweet Potato. In fact I can’t wait to make this soup.
I would love to have your comments on the Japanese Sweet Potato and how you use it. And, of course, if you haven’t tried it yet; I encourage you to try it this week. You will feel like you are Paleo cheating.
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