This winter, my daughter and daughter-in-law introduced me to Japanese sweet potatoes, which are actually off-white and less sweet than regular orange-colored sweet potatoes, but sweeter than white potatoes. They taste almost like a cross between regular sweet potatoes and white potatoes.
The phytonutrients associated with different colors in sweet potato do have different health properties. Besides that, however, sweet potato strains have a very similar nutritional profile. Rich in vitamins, minerals, and phytonutrients, sweet potato has been named the ‘healthiest of all vegetables’ by The Center for Science in the Public Interest [R].
I combined 1/2 Japanese sweet potato with 1/2 Jewel sweet potato and one-half cauliflower, the latest vegetable at center stage. Since this is a Cooking with the Strings of Your Apron recipe, the amounts are fluid, as are the herbs.
Utensils: Soup pot or other large pot, cutting board and knife, food processor/ blender.
Preparation/Cooking Time: About 30-45 minutes
Categories: Vegan, Gluten Free, NO Sugar Added
one-half large, organic Jewel sweet potato
one-half large, organic Japanese sweet potato
1/2 large, organic cauliflower
soup stock or filtered water
salt and pepper to taste
other herbs of your choice (curry powder, Italian herbs, Za’atar, etc.)
Sprouts* for garnish
- Scrub sweet potatoes and bake at 350 degrees for about 40 minutes, or peel the potatoes and cut into smaller pieces to cook in water or stock.
- If cooking potatoes in a large pot, instead of baking, add 1/2 cauliflower, washed and cut into smaller pieces.
- When cauliflower and potatoes are tender (if baked, peel after cooling) and cool enough to handle, place in food processor, a few pieces at a time, and use the cooking water to blend to desired consistency. Start with 1 cup of liquid and add as needed.
- Place back in the large pot, removing any extra stock in a jar for another dish or to add to the soup if it thickens overnight.
- Add spices to taste, heat and serve, garnished with sprouts, if you wish.* I used pea shoots that I purchased at Mom’s Organic, but you can also use sunflower greens or alfalfa sprouts or clover sprouts. Both available in health food stores like Mom’s Organic. More on sprouting in a later posting this month.
Note: I saved some chunks of cauliflower before blending and added them to the soup for a little texture. Also, since this is food low on the food chain, I consider it an Earth Day, Every Day recipe.