Root vegetables such as Satsumaimo (Japanese sweet potatoes) are a special treat this time of the year for their smooth and mellow earthiness, and nourishing chestnut-y bite with an overload of moist natural sweetness. And they always remind me of Gram who often made them on a cloudy/misty day to elevate the moody weather. I look for medium-sized, clean magenta or purple-skinned potatoes, bake some and then gently fry in light olive oil. They are delicious as is and are also great adds to main dishes. Our kids love them, and personally, they really hit the spot for us sweet-tooth lovers. 🍠 ~Hello Autumn!...
Continue reading "// Fried Satsumaimo (Japanese Sweet Potatoes)" »