Satsumaimo or Japanese Sweet Potatoes

Strawberries weren’t the only things we bought at the Farmers’ Market on Sunday, although in Landon’s mind they were the only things that mattered. We also bought asparagus, snap peas, artichokes, green onions, Fuji apples and Japanese sweet potatoes.

Japanese sweet potatoes, or Satsumaimo, if you’re not familiar with them, have dark pink skin and cream-colored, slightly sweet flesh. I discovered these little gems at my local market a couple of years ago and have become a big fan, buying them whenever I find them. I like buying them when they are fairly small in size. I brought home four. Just enough for one meal of mashed potatoes and leftovers for fried potato cakes.

For dinner Sunday night, I paired the mashed Japanese sweet potatoes up with a nice steamed artichoke and a pork loin steak marinated with fresh sage leaves from my garden and rubbed with a little lemon and black pepper oil, then grilled to perfection.

To cook the sweet potatoes; I peel them and immerse them in water, to prevent them from browning, then cook them in simmering water until fork-tender, then mash them with some butter.  To fry the leftovers; make small 2 or 3” patties about ¼ “ thick and fry in olive oil until browned and crispy. These are so delicious. I love them paired up with grilled lamb chops and have converted quite a few fellow diners who were a little skeptical.

Next time you’re at the market look for Japanese sweet potatoes. You won’t be disappointed.

UPDATE:  12/14/2010

Here’s another way to use these beauties and this time it’s in pancakes for breakfast. Oh my were these good. Check out bitemekitchen.com for the recipe.

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One thought on “Satsumaimo or Japanese Sweet Potatoes

  1. Prairie Sagebrush Award 2011: Teresa Evangeline, Anniepickns’s Blog | Sage to Meadow

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