Crispy Spiced Baked Japanese Sweet Potato fries baked in the oven, tossed with spices and coconut oil. It is healthy and Sweet. You’ll forget they’re good FOR you!
This is good for breakfast, lunch, and in between. In fact, I do not really need dessert- he is it for me- always hits the spot.
What isn’t there to love about these Japanese sweet potatoes? Fried, baked, mashed as in mashed potatoes. Count me in. I will have you any way I can get you, Sweet Potato head. I am going to stop professing my love for this guy and tell you how and why you should have and eat him.
Sweet potatoes are an excellent source of energy, vitamins, antioxidants, and fiber. Really quite filling, unlike regular potatoes.
So what the heck are the differences between these Japanese sweet potatoes and regular sweet potatoes? Ask no more. Asides from the visible difference (yellowish, pale interior), there is a significant difference – taste-wise. They are denser, starchy (drier), and really sweet.
Oh, here are a couple of ways to make them. You can cut them super thin, thin, wedges, or slice them. It really doesn’t matter; it just depends on how you are serving them.
How can you spice it up? I have tried a different variety of spices. My favorite and I use most often(Quick and easy) are Cajun spice and coconut oil. Love the nutty flavor of the oil and the heat of Cajun spice. It works gloriously with the natural nuttiness and Sweetness of this starchy root. Positively Addictive!!!
I can’t help but use nutmeg sometimes– love nutmeg. I feel like am having dessert.
Potato starch here helps crisp them up – you can do without it.
Enjoy!
Sweet corn is a beloved staple in many kitchens, known for its crisp texture and naturally sweet flavor. To enjoy it at its best, it's important to know how to choose and store it properly. Here are some tips to ensure your sweet corn stays fresh and delicious. Choosing the Perfect Sweet Corn Look for Green Husks: When picking sweet corn, start by checking the husks. They should be green color and tightly wrapped around the cob. If you notice any brown or dried-out husks, it's a sign that the corn isn't fresh. Feel for Firm Kernels: Give the corn a gentle squeeze through the husk. The kernels should feel firm and plump. If they’re mushy or shriveled, put that cob back – it’s past its prime. Check the Silk: The silk (those thread-like strands coming out of the top) should be slightly sticky to the touch and look fresh. Depending on the variety of sweet corn, the color can range from light to dark, so focus more on its condition rather than the specific color. Check for Insects: Look for any small holes or damaged areas on the husk. These could be signs of insect infestation. A clean, undamaged husk is what you’re aiming for. Storing Sweet Corn Refrigerate Immediately: Corn starts to lose its sweetness as soon as it’s picked, so refrigerate it as soon as possible to preserve its flavor. According to the University of Illinois Extension, corn can lose up to 50% of its sugar within 24 hours if not refrigerated. Keep the Husks On: Store the corn with the husks still on. They act as a natural protective barrier and help retain moisture. Reader testimonial: “I’ve always kept the husks on my sweet corn before storing it, and it’s remained fresh and flavorful for several days.” Use a Plastic Bag: Place the ears of corn in a plastic bag to keep them from drying out. Make sure the bag is closed tightly. Freeze for Long-Term Storage: If you can't use the corn within a few days, remove the…
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