Have you ever heard of a white sweet potato? I had not until about a week ago. I have a darling gardening neighbor who shared two samples of this phenomenon with my family. As my hubby walked in with them, I blurted out "Oh, white sweet potatos"-as if I knew. I really had no idea, I think I just deduced based on the shape and the color of them that they could be nothing else. It turned out that I was right about what they were, but had no idea of the culinary mind trip that I was about to be taken on. I scrubbed and baked the beauties and then when I sliced open the foil, I was at a lost. Savory or sweet? It smelled like a sweet potato, but looked and flaked like a yukon or a russet. What to do but try it both ways? Earth Balance save me! For the first one, I used a pat of EB and a sprinkle of cane sugar and cinnamon.
This was really good, not quite the texture of a baked sweet potato, but when I closed my eyes, the flavor was perfect, maybe even better than an original. I probably should have stopped there. But I didn't, I had to see whether this baby could double as a savory side. Another pat of EB (diet be darned), sea salt, and fresh black pepper.
For me, this was NOT the answer. It looked so good and I was eager to dive into a sweet and salty bliss. I was stopped mid plunge by this one. I just couldn't wrap my head around the way the flavors did or didn't come together. For the braver at heart, you may want to give it a try, I'm rooting for you. On the other hand, my boxer Kapone and multi-poo Jersey loved it!
