Sweet potatoes are vitamin A rich and full of antioxidants. They are naturally sweet and taste delicious even just plain. So why not make them last longer by fermenting them?
This recipe tastes amazing on its own or as a side dish with cooked quinoa or brown rice alongside some steamed greens. Or try it for breakfast with more yogurt, some cinnamon, and honey!
Preparation time: 20 minutes
Cooking time: 45 minutes
Fermentation time: 1.5 – 2 days
Yield: 2-3 cups
- 1kg white or sweet potatoes
- 1T sea salt or non - iodised salt (flossy or preserving salt)
- 4T yogurt or coconut yogurt
- Wash and peel your potatoes, this greatly reduces the chances of fermentation mould..
- Cut potatoes into large chunks and dry bake 160°C for about 45 minutes (Not wanting to brown them. But they are tasty if you do brown them a little).
- After they are cooked, place into a bowl with the sea salt and blend well using a stab mixer (a handheld immersion blender) or potato masher.
- Fold in the yogurt.
- Place the mixture into a large glass jar with a new clean Chux and elastic band.
- Leave in warm place (room temperature) for 1.5 to 2 days and then place in the refrigerator.
- The potatoes will last about a month stored in the fridge.
- Serve with steak as an enzyme - rich side dish or with any meal where potatoes work well.
- You may reheat cultured potatoes on the stove before serving, but take care not to warm them too much or enzymes and probiotics will be lost. Keep below 48°C / 118 °F when reheating.