Thursday, October 4, 2012

Baked Japanese Sweet Potato

The satsuma imo, Imo or Japanese sweet potato is an antioxidant rich and anti-inflammatory food. This purple colored sweet potato contains  13,107 IU of vitamin A, about 28% of your daily requirement of vitamin C, a wonderful source of dietary fiber, 11,509 micrograms of beta-carotene, and significant amounts of magnesium, phosphorus, potassium, zinc, copper, manganese and selenium. Read more about the health benefits of the Japanese sweet potato

imo potato

I enjoy finding new foods and I'm always looking to add variety to my meals. These Japanese sweet potatoes are harvested in fall and I was able to find them at my local natural market.

I decided to make my purple sweet potato like I used to do with russet potatoes. First, preheat your oven to 400 degrees. Wash the skin well and then slice 70% through the potato. Repeat all the way down the potato like the photo below. It's alright if you accidentally go all the way through with your sharp knife but try not to.

Next you just need 3 ingredients: sea salt, olive oil and pepper. You can add powdered garlic too . Drizzle olive oil down the center of your potato making sure it gets in between the slices. Repeat with the salt and pepper.

Using heavy duty aluminum foil wrap the potato up and twist the ends. Make sure you keep the olive oil in the center while you wrap. I always leave the foil crease up so none leaks out. Place on a baking pan and bake in the oven for 45-60 minutes depending on the thickness of your potato.

The final product...delicious, sweet and hearty! You can't go wrong with this red sweet potato!!

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