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Japanese Sweet Potatoes

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Japanese Sweet Potatoes

Post  Nonna.PapaVino on 3/19/2011, 11:05 am

Has anyone out there grown either the red-skinned Japanese Sweet Potatoes, or the purple Okanawa Sweet Potatoes, or does anyone know a source for planting starts for either or both varieties? We've only recently become aware of them, and after trying two types of the Japanese (satsuma-imo) variety, we're hooked. Delicious! (I peeled and shredded them, heated olive oil in my castiron skillet, plopped 1/2 cup blobs in the shimmering oil, flattened them into patties; cooked, turned and crisped the other side of each, then served them with a garlic/sage/browned butter sauce.) Now I want to grow my own. Help, anyone?

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Japanese Sweet Potatoes

Post  Goosegirl on 3/19/2011, 3:41 pm

@Nonna.PapaVino wrote:Has anyone out there grown either the red-skinned Japanese Sweet Potatoes, or the purple Okanawa Sweet Potatoes, or does anyone know a source for planting starts for either or both varieties? We've only recently become aware of them, and after trying two types of the Japanese (satsuma-imo) variety, we're hooked. Delicious! (I peeled and shredded them, heated olive oil in my castiron skillet, plopped 1/2 cup blobs in the shimmering oil, flattened them into patties; cooked, turned and crisped the other side of each, then served them with a garlic/sage/browned butter sauce.) Now I want to grow my own. Help, anyone?

No clue for a source, but I just drooled down the front of my shirt reading your recipe!
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japanese sweet potatoes

Post  Nonna.PapaVino on 3/19/2011, 4:00 pm

I've learned the white fleshed ones with dark red peel are also called Satsuma-imo. Google hasn't helped me find a source for slips, so I think I'll see if I can encourage slips in one of the tubers from the store (New Seasons)...hope they haven't been treated to keep them from sprouting. Oh, to Goosegirl, for the brown butter sauce, I heated the butter until it became a caramel color, moved it from the heat and added minced garlic and minced fresh sage leaves, making sure the garlic didn't turn too dark and become bitter. Then I poured the mixture into a small dish until the Swee'tater patties were crisped on both sides; put them on the platter, ladeled the browned butter sauce over them, gave each patty a grind of sea salt and and served them immediately. Wonder if a tad of freshly grated parmesan cheese wouldn't be a good addition to the brown butter sauce. Hmmmm. :idea:

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RE: japanese sweet potatoes

Post  Goosegirl on 3/19/2011, 4:04 pm

@Nonna.PapaVino wrote:Wonder if a tad of freshly grated parmesan cheese wouldn't be a good addition to the brown butter sauce. Hmmmm. :idea:

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