I don't know where I'll
find white sweet potatoes, but I'm on the hunt!
Not exact matches
It is possibly one of my favorite paleo - friendly
finds of all time... the
white sweet potato!
I have on hand: sorghum flour,
white bean flour, brown rice flour,
sweet rice and
white rice flours, tapioca starch, amaranth flour, quinoa flour,
potato starch, teff flour and
potato flour (although I have yet to
find a recipe that calls for the latter!)
I do love
white sweet potatoes; I'm not sure if the ones you can
find are the same we have in the States — but there is something about the beautiful orange flesh that makes it not quite the same!
Not to be confused with yams, most
sweet potatoes in the United States are characteristically orange, but can still be
found in
white and yellow varieties throughout the deep South.
The only change I made was to use Jersey
white sweet potatoes I
found at the farmer's market instead of the butternut.
But, with recipes like our Nacho Cheese Sauce that typically use
white potatoes, she has
found great success with replacing them with
sweet potatoes instead.
The green beans and red peppers in my version are fairly traditional, but you'd normally
find white potato in place of the
sweet potato if you got this in a restaurant.
I
found out that putting
sweet potatoes and
white potatoes together in a food processor equals instant wallpaper paste.
Some
sweet potatoes are very soft and moist when cooked and others can be somewhat drier — we
find that the
white variety can be quite dry, for example, but has a distinctive, earthy flavour.
If you
find yourself need a carb boost, paleo - approved foods high in carbohydrates include:
sweet potato,
white potato, banana, chestnuts, water chestnuts (
find them tinned in the Asian grocery aisle!)
Purple - skinned,
white - fleshed
sweet potatoes in particular (often
found in East Asian cuisines) tend to have a «cakey», caramel taste that makes them perfect for managing the occasional sugar jones.
But I do use
white fleshed or purple fleshed
sweet potatoes most of the time when I eat
potatoes,
finding that they work great in most recipes, even those that call for plain
potatoes..