Thursday, May 14

Japanese Sweet Potato

Japanese sweet potato, or Satsuma-Imo, is a kind of potato that is common in Japan and is now grown in the U.S. and other countries. This dark-pink to light-red skin potato has a dense, starchy flesh and wonderful chestnut-like flavor. If you love baked potato, try this roasting whole Japanese sweet potato in its skin at 400°F for about 30-40 minutes. You would totally forget about regular potato! It’s also delicious served Tempura style. In Japan, it is used to make distilled liquor called "shochu". This potato is colorful, and make a wonderful presentation.

In Thailand, there are a couple of popular ways to make dessert out of this potato; cooking in ginger syrup, and, in this post, cooking in creamy coconut milk.

You will need:
  • 2 Japanese sweet potatoes, peeled and cut into bite-size or as you like
  • 1 can (14 oz.) coconut milk ( I used "A-roy D" brand, "For dessert" kind)
  • 2 Tbsp Palm sugar, or brown sugar for substitute
  • 1/2 tsp salt
  • 1/2 C water

Directions:

  1. Boil coconut milk and water, then add Japanese sweet potatoes.
  2. Cook 10-15 minutes until the potato fresh turns yellow, and gets soft.
  3. Add Palm sugar and salt. Adjust flavor to your preference, then serve.

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