The sweet potato has been a part of my diet since childhood. Who doesn’t remember at least one Thanksgiving dinner with candied sweet potatoes (marshmallow topping optional!). Sweet potatoes are often given to babies as their first taste of solid food. These earthy beauties are universally appealing with their stunning color, luscious texture, and sweet taste.
When I first began studying macrobiotic cooking, I was shocked to discover that potatoes, America’s “perfect” food, where considered among the worst foods for health. Potatoes are stem tubers, so technically speaking we cannot even call them the “root of all evil". All joking aside, they are one of most acidifying plant foods and for optimum health it is better not to include them as a regular or even semi-regular part of your diet. Being the young enthusiastic macrobiotic student I was, I took this information to heart and pretty much avoided all kinds of potatoes, white, orange, and even purple, for many years.
Missing the wonderful, comforting texture of potatoes, and a favorite veggie bar snack (the french fry), I decided to occasionally include sweet potatoes in my diet. Sweet potatoes are very relaxing, and sweet potato fries make a delicious (but rare!) treat. Fortunately, for all of us who like to indulge, they are classified as tuberous root vegetables and besides being delicious have a number of health benefits.
I encourage you to enjoy “the other orange vegetable”, a less-dense alternative to the winter squash.
Today I am going to share my recipe for candied sweet potatoes. While they don’t have marshmallow fluff on top, you are sure to appreciate them even more than the original, sugar-filled recipe. You will also feel great after eating them!
|Sweet, orange and delicious!|
Candied Sweet Potatoes
Sweet potatoes- Peeled and cut lengthwise into 2 inch thick slices
2 Tablespoons of Brown rice syrup
1 Tablespoon of Barley Malt
1 teaspoon of Extra virgin olive oil
1/4 to 1/2 inch of water to cover the bottom of the pot
A small pinch of Sea salt - 1/16 to 1/8 teaspoon
*Note: this works best using a wide, saucepan; ideally a cast iron pan with a lid.
Place Sweet potatoes in the pan with enough water to cover the bottom of the pot. Cover and bring to a boil.
Lower the flame and steam on low heat for 5 minutes.
Remove the lid and drizzle a little olive oil over the sweet potatoes.
Add a pinch of salt, cover and continue to steam for 10 minutes.
In a separate bowl mix all of the sweet ingredients together.
Pour the sweet mixture overtop of the sweet potatoes and continue to
cook until they become tender.
As the potatoes cook the sauce will reduce forming a sweet glaze.