In the Kitchen: Sweet potatoes (alkaline)

Sweet potatoes are alkaline based food. I believe that we need to eat majority alkaline foods. But I also believe that a variety of foods is what is needed for a balanced life.

This link has an extensive list of alkaline to acid foods. Very beneficial!

Types of Sweet Potatoes

Jewel

SKIN – Orange/copper. I find it really hard to tell garnet and jewel sweet potatoes apart because their coloring is fairly similar both inside and outside. To me, it seems that garnets are slightly more redish in color on the outside.
FLESH – Deep orange.
TASTE – Mildly sweet and fairly firm inside.

Purple

SKIN – Deep purple.
FLESH – Deep purple.
TASTE – Not very sweet, and pretty dry inside.

Japanese

SKIN – Purple and fairly smooth. Generally more round (“fatter”) than the Stokes purple sweet potatoes, which are more elongated.
FLESH – Whitish flesh that turns golden when baked.
TASTE – Very sweet and fairly firm inside.

Hannah

SKIN – Cream colored and pretty smooth.
FLESH – Cream/whitish colored that becomes yellow when baked.
TASTE – Pretty sweet and fairly firm inside (Hannah sweet potatoes are considered a dry or firm sweet potato meaning that the flesh is pretty firm and dry when cooked).

Garnet

SKIN – Redish/Dark Orange.
FLESH – Orange.
TASTE – Mildly sweet, and pretty moist inside.

My favourite for eating whole and plain on my diner plate are the dark purple sweet potatoes. I precook a couple for the week so that I have them on hand for easy pull together meals. I cook them in the oven for 40-50 min at 400 degrees.

I also do this with jewel and hannah sweet potatoes but I use them in salmon cakes and soups. If I don’t use them in a couple of days I will freeze the rest for later use.

Google paleo sweet potato recipes and you will find tons!

Have a great week-end!

~Andrea

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