I Picked up a few pounds of red sweet potatoes to experiment with at the
Korean market a few weeks ago, and was trying to figure out a way to cook
them. They are probably the driest sweet potatoes I've ever worked with.
I've tried them nuked, baked, boiled and steamed and fried, but nothing
seems to say 'this is it'. They have a fairly sweet taste, but are so dry
the texture is not very pleasing.

I haven't been able to find any recipes specific to this type of potato that
would give me a clue how they are supposed to be used. The closest I could
get to identifying the variety is something called the 'White Delight' from
Georgia.

http://aggie-horticulture.tamu.edu/e...eetpotato.html

Anyone use this type of potato with any success?

Jon

"Zeppo" > wrote in message
...
> I Picked up a few pounds of red sweet potatoes to experiment with at the
> Korean market a few weeks ago, and was trying to figure out a way to cook
> them. They are probably the driest sweet potatoes I've ever worked with.
> I've tried them nuked, baked, boiled and steamed and fried, but nothing
> seems to say 'this is it'. They have a fairly sweet taste, but are so dry
> the texture is not very pleasing.
>
> I haven't been able to find any recipes specific to this type of potato
> that would give me a clue how they are supposed to be used. The closest I
> could get to identifying the variety is something called the 'White
> Delight' from Georgia.
>
> http://aggie-horticulture.tamu.edu/e...eetpotato.html
>
> Anyone use this type of potato with any success?
>
> Jon
A co-worker just informed me these are Murasaki sweet potatoes. See the link
below...

http://www.ncsweetpotatoes.com/sp-varieties.html

Still not sure what to do with them...

Jon

On Nov 12, 12:07*pm, "Zeppo" > wrote:
> "Zeppo" > wrote in message
>
> ...
>
>
>
> > I Picked up a few pounds of red sweet potatoes to experiment with at the
> > Korean market a few weeks ago, and was trying to figure out a way to cook
> > them. They are probably the driest sweet potatoes I've ever worked with..
> > I've tried them nuked, baked, boiled and steamed and fried, but nothing
> > seems to say 'this is it'. They have a fairly sweet taste, but are so dry
> > the texture is not very pleasing.
>
> > I haven't been able to find any recipes specific to this type of potato
> > that would give me a clue how they are supposed to be used. The closest I
> > could get to identifying the variety is something called the 'White
> > Delight' from Georgia.
>
> >http://aggie-horticulture.tamu.edu/e...cropguides/swe...
>
> > Anyone use this type of potato with any success?
>
> > Jon
>
> A co-worker just informed me these are Murasaki sweet potatoes. See the link
> below...
>
> http://www.ncsweetpotatoes.com/sp-varieties.html
>
> Still not sure what to do with them...
>
> Jon

Nothing's too bad if you put enough butter and maple syrup or honey on
it!
Lynn in Fargo
Sweet Potato Fan

"Zeppo" wrote

>>> > I Picked up a few pounds of red sweet potatoes to experiment with at
>>> > Korean market a few weeks ago, and was trying to figure out a way to
>>> > cook

> Yeahbut, I keep thinking there must be some traditional dish this works
> really well in that I haven't discovered yet.

Jon, I'm familiar with them from Japan as well as the 'Japan' one in the
linked picture. I used them like regular white potatoes as they work that
way. Mostly in soups and stews. They have another one, not seen in the
pictures with a sort of purple outside and a reddish/orange inside that is
closer to our 'sweet potato' and cooks about the same.

A recipe to try with the murasaki ones you have is a regular creamy potato
soup. Chop small, cook, add cream and blender it, add spices and other
things of choice. Being a little sweeter than a regular potato, it takes
well to 5spice if you like.

On Thu, 12 Nov 2009 12:58:17 -0500, "Zeppo" > wrote:

>I Picked up a few pounds of red sweet potatoes to experiment with at the
>Korean market a few weeks ago, and was trying to figure out a way to cook
>them. They are probably the driest sweet potatoes I've ever worked with.
>I've tried them nuked, baked, boiled and steamed and fried, but nothing
>seems to say 'this is it'. They have a fairly sweet taste, but are so dry
>the texture is not very pleasing.
>
>I haven't been able to find any recipes specific to this type of potato that
>would give me a clue how they are supposed to be used. The closest I could
>get to identifying the variety is something called the 'White Delight' from
>Georgia.
>
>http://aggie-horticulture.tamu.edu/e...eetpotato.html
>
>Anyone use this type of potato with any success?
>
>Jon

They look like our sweet potatoes- Hawaiian sweet potatoes. I have
found the very best way to prepare our kind and the fabulous Okinawan
sweet potatoes (purple on the inside) we get all the time, is to wrap
them tightly in foil and bake them until you can sort of squish the
tin foil. About an hour or so. (Steaming etc. just does not work.)

When done, the flavor is superb and sweet potatoes are nutritionally
fabulous as well.

aloha,
Cea

"cshenk" > wrote in message
...
> "Zeppo" wrote
>
>>>> > I Picked up a few pounds of red sweet potatoes to experiment with at
>>>> > Korean market a few weeks ago, and was trying to figure out a way to
>>>> > cook
>
>> Yeahbut, I keep thinking there must be some traditional dish this works
>> really well in that I haven't discovered yet.
>
> Jon, I'm familiar with them from Japan as well as the 'Japan' one in the
> linked picture. I used them like regular white potatoes as they work that
> way. Mostly in soups and stews. They have another one, not seen in the
> pictures with a sort of purple outside and a reddish/orange inside that is
> closer to our 'sweet potato' and cooks about the same.
>
> A recipe to try with the murasaki ones you have is a regular creamy potato
> soup. Chop small, cook, add cream and blender it, add spices and other
> things of choice. Being a little sweeter than a regular potato, it takes
> well to 5spice if you like.
>
Thanks, I think I'll give that a try. I love 5 spice, too.

Jon

On Thu, 12 Nov 2009 13:24:34 -1000, pure kona >
wrote:

>On Thu, 12 Nov 2009 12:58:17 -0500, "Zeppo" > wrote:
>
>>I Picked up a few pounds of red sweet potatoes to experiment with at the
>>Korean market a few weeks ago, and was trying to figure out a way to cook
>>them. They are probably the driest sweet potatoes I've ever worked with.
>>I've tried them nuked, baked, boiled and steamed and fried, but nothing
>>seems to say 'this is it'. They have a fairly sweet taste, but are so dry
>>the texture is not very pleasing.
>>
>>I haven't been able to find any recipes specific to this type of potato that
>>would give me a clue how they are supposed to be used. The closest I could
>>get to identifying the variety is something called the 'White Delight' from
>>Georgia.
>>
>>http://aggie-horticulture.tamu.edu/e...eetpotato.html
>>
>>Anyone use this type of potato with any success?
>>
>>Jon
>
>They look like our sweet potatoes- Hawaiian sweet potatoes. I have
>found the very best way to prepare our kind and the fabulous Okinawan
>sweet potatoes (purple on the inside) we get all the time, is to wrap
>them tightly in foil and bake them until you can sort of squish the
>tin foil. About an hour or so. (Steaming etc. just does not work.)
>
>When done, the flavor is superb and sweet potatoes are nutritionally
>fabulous as well.
>
>aloha,
>Cea