The inspo for today’s easy recipe came from the same place that introduced me to Japanese sweet potatoes in the first place, a restaurant here in LA. You can cook and eat Japanese sweet potatoes the same way you would any sweet potato, but because they’re a bit drier, they crisp up even better for oven fries and they make a sturdier base for loaded sweet potatoes, which is what I’m making in today’s post (because I’m sure you never guessed that after reading the title). Traditionally they were grown in Okinawa and Japan (hence, the name), but they can now be found pretty easily, be it at a Japanese grocery store, a regular market, a farmer’s market, or even Whole Foods and Trader Joe’s (which is where we usually get ours).
They’re packed with antioxidants, minerals and vitamins. While they’re a bit drier than traditional sweet potatoes, they also happen to be sweeter.
#MURASAKI POTATO SKIN#
Japanese sweet potatoes, also known as murasaki sweet potatoes, have a pretty purple skin with insides that are a buttery shade of yellow. That is until I had a Japanese sweet potato. So I’ve never given many other potatoes much more than a second thought. They’re versatile, they’re reliable, they’re healthy, they’re hearty and they’re filling. I use them for breakfast (hash browns with eggs), lunch (loaded grain bowls) and dinner (oven fries). We usually pick up a big bag on our weekly grocery shopping trip. I’ve always been pretty loyal to regular ol’ orange sweet potatoes.
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