Pies, fries, casseroles...sweet potatoes can do a lot of things! Lots of traditional dishes exist in American cuisine for these tasty tubers, and plenty of other recipes can be made more exciting by a simple sweet substitution. While many dishes can come from the orange-fleshed variety, the lighter side of the spectrum is perfectly adept at handling a mess of meals. Here I'll talk about two distinct lighter-fleshed varieties: the Hannah and Japanese sweet potatoes.
While both are lower in moisture and sugar content than their yellow and orange fleshed cousins, there are still differences to account for. The Hannah sweet potato has a pale skin and a dry, crumbly texture. It is a great potato to make sweet potato pie, but it can also find itself at home as an adjunct to the more common russet, yellow, or white potato in salads and mashes. In comparison to other sweet potatoes, its lack of a tremendous sugar content or a particularly moist texture give it the most versatility of them all.
Japanese sweet potatoes share a little more in terms of fleshy characteristics with the oranger varieties. With a dark red to purple skin, the immediate presentation is strikingly similar to the garnet. This skin houses a starkly white interior, much like the Hannah, but the pale flesh of the Japanese sweet potato has a delicate sweetness and a distinctly nutty taste. The skin can be bitter, so it is best to remove it before eating. Steam or boil them to produce the best results (roasting can dry them out), and use them in a mash, au gratin, or even as sweet potato fries!
While both are lower in moisture and sugar content than their yellow and orange fleshed cousins, there are still differences to account for. The Hannah sweet potato has a pale skin and a dry, crumbly texture. It is a great potato to make sweet potato pie, but it can also find itself at home as an adjunct to the more common russet, yellow, or white potato in salads and mashes. In comparison to other sweet potatoes, its lack of a tremendous sugar content or a particularly moist texture give it the most versatility of them all.
Japanese sweet potatoes share a little more in terms of fleshy characteristics with the oranger varieties. With a dark red to purple skin, the immediate presentation is strikingly similar to the garnet. This skin houses a starkly white interior, much like the Hannah, but the pale flesh of the Japanese sweet potato has a delicate sweetness and a distinctly nutty taste. The skin can be bitter, so it is best to remove it before eating. Steam or boil them to produce the best results (roasting can dry them out), and use them in a mash, au gratin, or even as sweet potato fries!
No comments:
Post a Comment