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Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio

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Speaker 1: and Stuff Media. I'm an Aries and I'm Lauren Vocal

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Speaker 1: Bam and today we're talking about sweet potatoes, one of

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Speaker 1: my very favorite foods. Yes, it's been on our shortlist

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Speaker 1: probably forever. I think before this show started, I had

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Speaker 1: and it was like, yes, sweet potatoes, we want to

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Speaker 1: talk about it in some way or another on some

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Speaker 1: shore or another. Well, there you go, it's finally happening. Congratulations,

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Speaker 1: Thank you. I love swooptatoes. I love sweeptato fries, swooptato pie,

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Speaker 1: sweepotato cats. Oh. I love it so much that I

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Speaker 1: successfully campaign to have it once in the spring because

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Speaker 1: I was mad that you only have it like twice

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Speaker 1: a year and it's at the same time of year, right, Yes,

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Speaker 1: spread the love around exactly exactly, and yes, this year

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Speaker 1: I was successful. Um, and I just like sweepatos playing

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Speaker 1: straight up. Oh yeah. There's like few things in this

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Speaker 1: world are better than like a really slow roasted sweet potato.

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Speaker 1: You don't even really need like butter sugar if you

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Speaker 1: do it right, and there's science behind that. Yes, yes,

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Speaker 1: and we will get to that, yes, but that's so

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Speaker 1: long from now. That's right. Now it's time for our question.

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Speaker 1: Sweet potatoes. What are they? Well, they're not potatoes botanically speaking,

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Speaker 1: a sweet potato is the tuberous root of a viney

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Speaker 1: plant in the morning glory family and my favorite flowers.

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Speaker 1: I know, right, the flowers on sweet potatoes are gorgeous.

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Speaker 1: The vines are gorgeous too, They're real pretty. Um. That

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Speaker 1: other potato is a distant cousin, and it's in the

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Speaker 1: nightshade family though, And the part of the of the

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Speaker 1: potato potato that we eat isn't the actual root of

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Speaker 1: the plant, but a sort of offshoot. Also, if you

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Speaker 1: eat the stems and leaves of that potato, that's poisonous.

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Speaker 1: Don't do that. But the stems and leaves of sweepotatoes

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Speaker 1: are just fine. Make sure you know what you're getting into.

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Speaker 1: Potato wise, only is make sure you know what's going

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Speaker 1: on with potatoes. Have you ever bought something? I think

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Speaker 1: first time I did this it was rupart. It comes

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Speaker 1: with that message that's like, don't you dare eat this?

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Speaker 1: Thanks for selling it to me food stores. I know,

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Speaker 1: I'm very glad that this note is here. Anyway, different episode, Yes, Anyway,

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Speaker 1: the part of the sweet potato in contrast to the

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Speaker 1: potato potato that most of us eat at That root

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Speaker 1: um is where the plant stores sugars and nutrients so

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Speaker 1: that it can survive cool winter weather um and shorter

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Speaker 1: days and then grow again in the summer. And they're

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Speaker 1: tropical and or subtropical, which is information that I did

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Speaker 1: know before we embarked on the research for this episode

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Speaker 1: because of adventures in gardening. Oh unsuccessful adventures. And I yeah,

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Speaker 1: most sweet potato vines will not tolerate frost or like

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Speaker 1: anything below forty degree like they get like me, they

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Speaker 1: get titchies like anything below fifty. Your spirit vegetables, it is,

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Speaker 1: it's my vegetable. Patronis's sweet potato. Stay back demands. This

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Speaker 1: potato means business. Oh all right, I okay that that

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Speaker 1: bears more development. It does and possibly illustration, I think,

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Speaker 1: so okay, But yes I have I do possess an

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Speaker 1: extremely sad looking sweet potato plant like Charlie Brown Christmas

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Speaker 1: sad dear. Yeah, it's all to take a photo for you, guys.

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Speaker 1: Sweet potatoes will not always flower and seed there. They're

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Speaker 1: concentrating on making making that tuberous root. Yeah, many sweet

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Speaker 1: potatoes will grow instead by sending off new shoots from

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Speaker 1: the original plant, And people who grow sweepotatoes recommend that

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Speaker 1: you keep the vines on trellis is up off the ground,

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Speaker 1: because if they grow along the ground, they will just

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Speaker 1: shoot time a little sweet potatoes, like a whole bunch

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Speaker 1: around your garden, rather than larger, more you know, satisfying

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Speaker 1: two birst roots. I'm intrigued though, tubers root is a

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Speaker 1: really great phrase. Yes, that is okay, Harry Potter. One

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Speaker 1: more reference. What if there was a band like that?

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Speaker 1: Sounds like a band. Absolutely all roots. I have so

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Speaker 1: many t shirt ideas and it's only been like four minutes.

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Speaker 1: It's perfect, okay. Those roots are tapered oblongs with a

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Speaker 1: thin but tough skin encasing all that tasty food that

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Speaker 1: the plant has stored for the winter. And there are

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Speaker 1: a lot of varietals they can arrange in color from

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Speaker 1: skin color from white to tan to red to purple,

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Speaker 1: and flesh color from white to orange to pink to purple.

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Speaker 1: There's one variety called the cream sickle because it has

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Speaker 1: white flesh and an orange interior. And I think that

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Speaker 1: is so cute. Oh, that is cute. Um and the

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Speaker 1: flavor is generally sweet kind of sides of like nutty

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Speaker 1: or malti or pumpkiny flavors mmmmmm. And types, there are

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Speaker 1: so many types. I've had white and purple, sometimes called

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Speaker 1: Japanese yams. Um. I went on a quest like I

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Speaker 1: drove Lauren and laurens a big yeah, and he doesn't dry, no,

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Speaker 1: not unless I have to. And I had to find

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Speaker 1: a purple sweet potato and always look good for you. Yeah. Um.

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Speaker 1: Two main types are grown here in the United States.

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Speaker 1: The Jersey variety are dry flash these are a bit drier,

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Speaker 1: and the Southern moist flesh variety, which is sweeter and

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Speaker 1: waterier and often called yams. And I will say from

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Speaker 1: doing the research on this episode, there's a lot of confusion,

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Speaker 1: like that was the first thing that came up. The yams. However,

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Speaker 1: they are their own thing, originated in China. Yeah, whole

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Speaker 1: other episode. Um. They're big and many parts of Africa,

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Speaker 1: and by big I mean both popular and they can

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Speaker 1: grow to be like human sized. Yeah. So oh yes,

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Speaker 1: excited to go down that rabbit hole in the future. Yes,

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Speaker 1: the confusion of terms has gone on for so long

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Speaker 1: that the U S Department of agricultural requis all products

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Speaker 1: labeled as yam be accompanied by sweet potato, just so

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Speaker 1: people know what they're getting into exactly. Yeah. The two

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Speaker 1: varieties that you mentioned a second ago tend to cook

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Speaker 1: up a little bit differently. The dry ones go fluffy

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Speaker 1: like potato potatoes, and the moist varieties go kind of creamy.

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Speaker 1: M m m m. The most commercially grown certainly here

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Speaker 1: in the United States and I and I think in

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Speaker 1: other places as well as a rital called the Borreguard

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Speaker 1: that was developed in the nineteen eighties in response to

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Speaker 1: a number of diseases that we're wiping out sweet potato

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Speaker 1: crops um. It's also a really high producer in that combo. Yeah,

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Speaker 1: makes it makes it pretty popular. Some people, though, contend

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Speaker 1: that the borreguard is an unhappy medium, um like, not

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Speaker 1: sweet enough and a little bit too starchy. Oh dear,

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Speaker 1: I know, sweet potato controversy always. The leaves are also edible,

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Speaker 1: as I said before, and can be used sort of

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Speaker 1: like spinach um, either raw in salads or cooked down.

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Speaker 1: I have not tried them, um, I didn't know they

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Speaker 1: were edible until basically today. Um, But but I hear

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Speaker 1: that they are a mild green, only a little bit

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Speaker 1: better and like not too sharp tasting. Yeah, I have

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Speaker 1: to bring some in if that plant recovers. I oh,

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Speaker 1: I am, my thoughts are with your plant. I'm very

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Speaker 1: bad with plants, so I can't help you. But I

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Speaker 1: hope for the best. I think it's gonna be okay. Oh,

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Speaker 1: I hope. So it's got a couple of new little leaves.

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Speaker 1: I didn't want to. I was thinking about plucking them

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Speaker 1: and bringing them in for us to try, but then no,

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Speaker 1: it felt too bad. Yes, anyway, I understand. And uh.

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Speaker 1: The sweet potato is another plant that creates latex um

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Speaker 1: in the tuber and in its leaves, shoots, and roots,

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Speaker 1: so you know the thing to be aware of. And

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Speaker 1: while I was looking into this, other plants that are

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Speaker 1: listed in the like the latex sensitivity thing include bell

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Speaker 1: peppers and pineapples and cucumbers and a lot of the

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Speaker 1: stuff that I have problems with. Do I have a

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Speaker 1: latex sensitivity? Is this my problem? We should find out?

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Speaker 1: I know, I really wanted to. But there was a

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Speaker 1: lot to read about sweet potatoes. So that's a homework,

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Speaker 1: lots of teacher ideas. True. Did you ever watch Zoom Zoom?

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Speaker 1: What no answer that that is? That is a no,

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Speaker 1: that is the what is zoom? It was like a

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Speaker 1: PVS science show. A bunch of kids just conducted science experiments.

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Speaker 1: And my favorite, um, one of the kids. Her name

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Speaker 1: was Zoe, and she had a really severe late text

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Speaker 1: and when you're doing science it can be like but

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Speaker 1: I just remember she would always say it like before

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Speaker 1: they would do something, because I have this late text thing.

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Speaker 1: We have to do this anyway. No one gets that,

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Speaker 1: but maybe two people. Every time I hear late texology

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Speaker 1: that I think of that and Zoe from Zoe from

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Speaker 1: Zoom that's great? Yeah, well what else is great? Maybe

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Speaker 1: it's the nutrition of the sweepotato. Yeah, all those colors

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Speaker 1: mean that sweet potato roots are stocked up with micronutrients um.

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Speaker 1: And it depends from variety to variety, but they tend

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Speaker 1: to have a lot of beta carotene um, which our

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Speaker 1: bodies used to make vitamin A. Like in a single

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Speaker 1: cup of sweet potato you get nearly four of your

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Speaker 1: daily recommended intake vitamin A yeah, um, plus a smattering

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Speaker 1: of other vitamins and minerals. Um. They do have sort

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Speaker 1: of a lot of sugar, but some protein two and

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Speaker 1: some fiber. Overall, they're they're pretty good for you, though

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Speaker 1: I wouldn't say necessarily that they're better than potato potatoes, yeah,

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Speaker 1: which is something that people cling a lot. Sure, well,

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Speaker 1: I mean they do have more vitamin A. Yeah, it

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Speaker 1: depends what you're looking for. Exact numbers. Um. To add

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Speaker 1: to the confusion about the names around sweet potato and yeah,

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Speaker 1: in China, where yams are thought to have developed, it's

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Speaker 1: now the number one producer of sweet potatoes. WHOA. China

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Speaker 1: accounted of the world supply in the nineties about one

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Speaker 1: thirty million tons. But a lot of that, like sick

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Speaker 1: steeper scent, A lot goes to feeding their pigs. Yeah,

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Speaker 1: another like livestock, so yeah, it is a very popular

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Speaker 1: livestock food. Yes. Also in pet food I read that

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Speaker 1: by the acre, sweet potatoes produce more pounds of food

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Speaker 1: than all other cultivated plants. Wow. Yeah, all right. I

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Speaker 1: couldn't find that in any other place though, So you know, um,

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Speaker 1: people all around the world eat sweet potatoes in all

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Speaker 1: kinds of ways or drink like in the case of

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Speaker 1: the Japanese showed chu, which is distilled from rice barley

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Speaker 1: and swoop potatoes, among other things. The result is less

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Speaker 1: than forty alcohol by volume, usually around and I've had

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Speaker 1: some in Atlanta. It's very interesting. Oh, I love show you. Um.

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Speaker 1: There are a lot of different kinds of a lot

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Speaker 1: of different flavor profiles, and some of them, I mean

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Speaker 1: some of them taste basically like a vodka, like a

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Speaker 1: real neutral spirit. But some of them are are very

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Speaker 1: funky and flavorful, and I love them the whole world. Yes,

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Speaker 1: probably definitely another episode, but we'll touch on it here.

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Speaker 1: Um creos so jew can also be made with sweet potatoes,

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Speaker 1: and yeah, just so many amazing savory and sweet dishes. Um. Plus,

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Speaker 1: sweet potatoes can be processed into flour for like noodles

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Speaker 1: or other doves. Yeah, sweet potato rai cople years back,

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Speaker 1: so good goodness. The world's highest per capita sweet potato consumption,

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Speaker 1: coming in at pounds or one, goes to the South

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Speaker 1: Pacific's Solomon Islands. One of the reasons sweet potatoes are

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Speaker 1: popular in that areas because they're a great emergency crop

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Speaker 1: when it comes to flooding. Ah. Yeah. The average per

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Speaker 1: capti consumption in the United States, however, comes in around

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Speaker 1: four pounds a year. That's about two kilograms, and food

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Speaker 1: historians think this might be because we associate it with hardship,

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Speaker 1: because it's pretty sustaining and hardy. It was a go

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Speaker 1: to during times like the Great Depression. Most sweet potatoes

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Speaker 1: in the US are purchased during the holiday season. That

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Speaker 1: does not surprise me at all. Again, it's in all

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Speaker 1: the time food. It is, it should be, it should be,

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Speaker 1: it should be. Well, we've got some history for you,

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Speaker 1: as we usually do, but first we've got a quick

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Speaker 1: break for a word from our sponsor, and we're back.

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Speaker 1: Thank you, sponsor, Yes, thank you. So there's actually been

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Speaker 1: a lot of interesting recent research into the origin of

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Speaker 1: the sweet potato, and this research seems to indicate that

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Speaker 1: it is probably a lot older than we thought. Yeah,

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Speaker 1: I love this. Yeah, the first records of cultivation put

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Speaker 1: it in Peru um by seven, but other archaeological evidence

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Speaker 1: suggests cultivation could go back even further, possibly two. That

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Speaker 1: seems to be the consensus these days. And again this

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Speaker 1: is pretty recent. Yeah, the past couple of year. Yeah,

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Speaker 1: the oldest wild sweet potato we know of goes back

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Speaker 1: to eight thousand BC in Peru, but another theory puts

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Speaker 1: the sweet potato's origins in India, or at least the

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Speaker 1: morning glory family that the sweet potato is part of

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Speaker 1: their origins. Yeah, there was this whole kerfuffle about this

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Speaker 1: in because a fossil was found in modern day India

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Speaker 1: dated to fifty seven million years ago that appears to

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Speaker 1: be in the morning glory family. Um. Previously, the oldest

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Speaker 1: evidence that we had of the family was thirty five

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Speaker 1: million years ago in North America. And this basically means

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Speaker 1: that night shades and morning glories split off from their

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Speaker 1: common ancestor way earlier than anyone previously thought. Wow. Yeah, yeah,

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Speaker 1: it's um and and it's been It's been contentious or

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Speaker 1: contended rather because because fossils of the morning glory family

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Speaker 1: don't really I mean, it's a really delicate plant, like,

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Speaker 1: it doesn't set up for fossils that well. So yeah,

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Speaker 1: but I love I love it. I do too. There

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Speaker 1: isn't insis around how sweet potato has made their way

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Speaker 1: to Polynesia, but they were there and when Captain Cook

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Speaker 1: arrived to New Zealand in seventeen sixty nine, it was

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Speaker 1: one of the primary foods of the Maori. We know

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Speaker 1: this thanks to research that looked into the DNA of

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Speaker 1: one thousand doing or forty five sweet potatoes and dried

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Speaker 1: sweet potato remains in the London Museum What It's Way. Later,

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Speaker 1: in nineteen fifty, a man by the excellent name of

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Speaker 1: Flora hey Doll tested this theory that long before any

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Speaker 1: Europeans arrived, indigenous Peruvians brought sweeptetes with them to Polynesia

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Speaker 1: when they migrated there by sailing with five men on

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Speaker 1: a raft made from balsa wood, and it was designed

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Speaker 1: using materials that they would have had and based on

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Speaker 1: very early designs. And yeah, they made it across the

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Speaker 1: Pacific to Polynesia. It was called the Khan Tiki Expedition.

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Speaker 1: Other historians think it's the other way around, that Polynesians

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Speaker 1: made the journey to South America, and they might have

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Speaker 1: brought chickens with them too, Yes, chicken intrigue. New Zealanders

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Speaker 1: used the Miority name for sweet potatoes to this day.

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Speaker 1: That name happens to be very close to Central and

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Speaker 1: South American words for sweet potatoes. Coincidence it might be.

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Speaker 1: But there is a third theory. New research, again from

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Speaker 1: Big Year for Sweet Potato Science. New research reveals that

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Speaker 1: the direct ancestors of sweet potatoes made their way over

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Speaker 1: to Polynesia a way before humans were moving around um

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Speaker 1: like at least a hundred thousand years ago, and this

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Speaker 1: theory goes that Polynesian sweet potatoes developed independently of South

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Speaker 1: American sweepotatoes from a couple things in the same genus.

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Speaker 1: Many theories I love it. By the time Columbus arrived

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Speaker 1: towards the end of the fourteen hundreds, sweet potatoes were

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Speaker 1: well established crop in South and Central America. Columbus brought

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Speaker 1: some of the sweet potatoes back with him to Spain,

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Speaker 1: where people called it just potato, causing much hilarity and

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Speaker 1: confusion for researchers and historians trying to figure out what

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Speaker 1: folks it. Back then, the ink is called the sweet

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Speaker 1: potato patata, which might be where the Spanish word patata

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Speaker 1: and thus the English word potato derived from. That's also

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Speaker 1: where the scientific classification comes from, Ipamoa batatas. I think

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Speaker 1: it was introduced to China towards the end of the

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Speaker 1: fift hundreds, where it quickly spread throughout Asia and later

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Speaker 1: to Africa, and a brief show cheer as sigh first

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Speaker 1: appeared in Japan in records around this time as well,

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Speaker 1: and graffiti in the wooden planks of a shrine made

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Speaker 1: by two carpenters reads, the high priest is so stingy

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Speaker 1: he never once gave a show chew to drink. What

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Speaker 1: a nuisance um. John Gerard included the sweepotato in his

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Speaker 1: work herbal or General History of Plants. According to him,

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Speaker 1: it was usually roasted and either infused with wine or

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Speaker 1: seasoned with oil and vinegar and salt, or boiled with prunes.

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Speaker 1: Also to him, it helped in comforting, strengthening, and nourishing

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Speaker 1: the body, but also in quote procuring bodily lust oh aphrodis. Allegedly,

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Speaker 1: this might be one reason they were popular for the

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Speaker 1: upper class. Henry the eighth certainly seemed to enjoy them,

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Speaker 1: particularly and spiced sweet potato pie. The sweet potato was

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Speaker 1: pretty readily accepted and lauded among the aristocracy. Shakespeare's The

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Speaker 1: Merry Wives of Windsor from six two mentioned sweet potatoes

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Speaker 1: in the context of them being a very lavish, desirable thing,

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Speaker 1: kind of like make it rain, but with sweet potatoes,

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Speaker 1: if I'm remember. In six Thomas Dawson's Book of Cookery

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Speaker 1: came with a rispy featuring sweet potato that he described

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Speaker 1: as quote, a tart to cause courage, either in men

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Speaker 1: or woman, to cause courage, to cause courage, I like

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Speaker 1: it sweet potato like. The name didn't come around until

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Speaker 1: the seventeen forties, when American const encountered the white potato

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Speaker 1: and needed a way to differentiate the two. George Washington

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Speaker 1: grew sweepotatoes because, of course he did. The word yam

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Speaker 1: might have come from West African wall off slaves in

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Speaker 1: the United States, choosing an African word for yam, yami

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Speaker 1: to describe American sweet potatoes. The first American cookbook, American

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Speaker 1: Cookrie from seventeen ninety six by Amelia Simmons, had a

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Speaker 1: recipe for sweet potato pudding, and it's pretty close to

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Speaker 1: the recipes we have today for sweet potato, castrole milk, nutmeg,

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Speaker 1: egg whites, and mashed sweet potato. And by the eighteen seventies,

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Speaker 1: sweepotatoes were associated with Thanksgiving, so pretty much as soon

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Speaker 1: as Thanksgiving was a thing. Wow, Yeah, when it comes

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Speaker 1: to candied sweet potatoes, Americans were doing that by at

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Speaker 1: least eighteen eighty, if not sooner. A glazed sweet potato

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Speaker 1: recipe could be found in the Boston Cooking School cookbook.

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Speaker 1: A similar recipe appeared in the Texas Farm and Ranch

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Speaker 1: book Sweet Potato Culture for Profit, a full account of

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Speaker 1: the origin, history, and botanical characteristics of sweep potato. Okay yeah.

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Speaker 1: George Washington Carver got in on the sweet potato action

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Speaker 1: as well, pulling together over one recipes, including sugar or

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Speaker 1: candied sweet potatoes. He also came up with a bunch

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Speaker 1: of different products that swoop potatoes could be used for,

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Speaker 1: like vinegar, synthetic rubber, tapioca, flour, ink, the sticky stuff

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Speaker 1: on stamps, and over five hundred times of time. H yeah, yeah,

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Speaker 1: it's a very lovely color. It is. Um. Street vendors

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Speaker 1: in early twenties century American cities would sell roasted sweet

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Speaker 1: potatoes out of carts in the winter. Um the same

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Speaker 1: carts might might sell a roasted corn on the cob

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Speaker 1: in the summer. I wish we still did there, I know.

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Speaker 1: But what about the marshmallow. You have an episode for

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Speaker 1: it if you want further information. But here we're talking

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Speaker 1: about the combo of sweet potato and marshmallow whiches. I

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Speaker 1: said before that is not a thing in my family. No, no, no,

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Speaker 1: but I know that a lot of people do it. Yes.

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Speaker 1: This combo goes back to at least nineteen nineteen, when

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Speaker 1: the Barrett Company released a pamphlet titled Sweet Potato and

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Speaker 1: Yams that suggested the addition of marshmallows to candied yams.

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Speaker 1: And as you probably suspect, the purpose of this pamphlet

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Speaker 1: was to get people to use more marshmallows. Well success, yes,

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Speaker 1: job yeah. Another sipe for sweet potatoes topped with marshmallows

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Speaker 1: appeared in Vital Vegetables by Ida C. Bailey, and the

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Speaker 1: South might have adopted sweeptatoes more readily as a replacement

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Speaker 1: for pumpkin and its seasonal dishes. To this day, North

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Speaker 1: Carolina produces the most sweet potatoes in the United States. Interestingly, though,

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Speaker 1: the marshmallows sweeptato combo really took off in the North

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Speaker 1: at first, and I do seem recalled it because of

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Speaker 1: the fluffer another sandwich also Oh yeah in the North, Yeah,

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Speaker 1: marshmallow times marshavellopeds um. Sweet potatoes might have gotten a

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Speaker 1: boost in popularity when various waves of like Polynesian kitch

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Speaker 1: culture struck the United States, but perhaps especially in the fifties,

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Speaker 1: and sixties with grill out culture expanding. Oh and seven

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Speaker 1: is when that Boreguard variety was introduced. It came specifically

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Speaker 1: out of Louisiana State University in response to wilting and

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Speaker 1: rotting crops in the area, and was named for French

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Speaker 1: Louisiana Confederate General Pierre gustav To Tom boregard Um because

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Speaker 1: apparently the researcher who developed the variety, Larry Ralston, was

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Speaker 1: a Civil War history nerd huh all right. In nine,

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Speaker 1: the National Sweet Potato Association decrete that sweet potato should

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Speaker 1: be spelled as one word. This is because they thought

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Speaker 1: that the two words together separately in buying it is

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Speaker 1: a potato that is sweet as opposed to what it

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Speaker 1: actually is, which is botanically different exactly. But folks largely

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Speaker 1: ignored the Sweet Potato Council. How could they? Oh, the

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Speaker 1: Sweet Potato Association excuse me, um, But both spellings are

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Speaker 1: are accepted to this day. Hmm. In two thousand and

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Speaker 1: three showed you experienced a significant jump and popularity. I

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Speaker 1: read that, Um, the popularity went up so much recently

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Speaker 1: in Japan it caused a sweet potato shortage. But then

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Speaker 1: I couldn't find any article translated into English, so hard

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Speaker 1: to say. But if anyone in Japan has information about that,

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Speaker 1: they led to send us please please. Um, some distilleries

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Speaker 1: of even started popping up in the US. Can you

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Speaker 1: show you? Oh that is very exciting. It is, it is.

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Speaker 1: And I would say with the I was trying to

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Speaker 1: think of when the sweet potato fry started to really

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Speaker 1: take off in the US, and I think it was

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Speaker 1: when like all of the concern around carbs and gluten

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Speaker 1: potatoes being painted in this like different in this negative light. Yeah,

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Speaker 1: and they're like, but the sweet potato not as bad,

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Speaker 1: like we mentioned at the top, but it's a vegetable.

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Speaker 1: What you're going, Oh, yes, well, there you go, There

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Speaker 1: you go. That brings us to the end of our

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Speaker 1: history section. We do have a little bit more for

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Speaker 1: you here, but first we've got one more of those

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Speaker 1: quick breaks for a word from our sponsor, and we're back.

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Speaker 1: Thank you sponsor, Yes, thank you, we'rewards science. Yes, I

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Speaker 1: have first a science cooking note, um, which I mentioned

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Speaker 1: kind of at the top of the show. Yeah, you

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Speaker 1: can bring out the sweetness in your sweet potatoes by

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Speaker 1: exposing them to low heat for an hour or two

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Speaker 1: before you actually cook them. Um. And that's because some

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Speaker 1: of the sugars in sweet potatoes are locked up in

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Speaker 1: in longer chains of starches. But the sweet potatoes also

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Speaker 1: contain this this enzyme that's primed to break down its starches. UM.

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Speaker 1: That's to create a bioavailable food source for the plant

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Speaker 1: when it's ready to sprout. Um. And you can trigger

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Speaker 1: this enzyme with heat between about a thirty five in

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Speaker 1: a hundred seventy degrees fahrenheit, that's about fifty seven to

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Speaker 1: seventy seven celsius blow that it's not going to really

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Speaker 1: do anything. Above that, the protein is going to start

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Speaker 1: to de nature like unravel and stop doing its job.

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Speaker 1: But yeah, right right in that sweet spot. Oh, I

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Speaker 1: didn't even mean to. Oh we we A lot of

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00:24:18,320 --> 00:24:22,600
Speaker 1: times we don't. It's just who we are, who we

401
00:24:22,640 --> 00:24:30,200
Speaker 1: are inside. Yep, you're welcome and sorry, thank you, thank you.

402
00:24:30,440 --> 00:24:34,320
Speaker 1: Um so so yeah, right right in that sweet spot. Um,

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00:24:34,359 --> 00:24:36,720
Speaker 1: if you happen to have a souvie, you can you

404
00:24:36,760 --> 00:24:39,800
Speaker 1: can give them a sealed water bath at that temperature

405
00:24:39,800 --> 00:24:43,360
Speaker 1: for an hour or two before you cook them, or uh, easier,

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00:24:43,480 --> 00:24:46,080
Speaker 1: you can you can just wrap them tightly in tinfoil

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00:24:46,359 --> 00:24:49,760
Speaker 1: and roast them lower than most recipes would recommend it

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00:24:49,840 --> 00:24:53,359
Speaker 1: like to hundred. That's about a hundred fifty celsius for

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00:24:53,720 --> 00:24:56,200
Speaker 1: a couple hours, which, yes, is less fussy And we'll

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00:24:56,240 --> 00:24:58,680
Speaker 1: do just about the same thing. Um and hat tip

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Speaker 1: to my very favorite food side writer j Kenji Lip

412
00:25:01,240 --> 00:25:03,920
Speaker 1: has alt overt serious seats for looking into this one

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Speaker 1: and writing about it. Related though, if you grow sweet

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Speaker 1: potatoes at home, you'll probably be directed to cure them

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00:25:09,720 --> 00:25:12,920
Speaker 1: before you cook and eat them. And in this case,

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00:25:13,000 --> 00:25:15,359
Speaker 1: curing them means keeping them warm and humid for a

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00:25:15,359 --> 00:25:17,800
Speaker 1: few days, which will also activate that end time and

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00:25:17,840 --> 00:25:22,200
Speaker 1: bring out some of the sugars. Mm hmm yeah, Okay.

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Speaker 1: I I have to say, like, as someone I love

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Speaker 1: sweet potatoes, as I make clear, but I don't eat

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Speaker 1: them very often. I almost always hurt myself when I'm

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Speaker 1: trying to cut. And it got to the point where

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00:25:38,040 --> 00:25:39,840
Speaker 1: I was like, well, I guess I'm just gonna have

424
00:25:39,880 --> 00:25:44,320
Speaker 1: to make this a treat. Oh yeah, I don't know how,

425
00:25:44,359 --> 00:25:48,240
Speaker 1: Like you know, they're they're tough to cut, sure, um,

426
00:25:48,280 --> 00:25:49,920
Speaker 1: and I got good, like I have a good knife,

427
00:25:50,000 --> 00:25:52,400
Speaker 1: I gotta like pretty give them. But somehow I still

428
00:25:52,440 --> 00:25:58,280
Speaker 1: always and then one time I with the peeler ter

429
00:25:59,400 --> 00:26:01,840
Speaker 1: um not yeah, one time when I was baking it.

430
00:26:01,920 --> 00:26:04,320
Speaker 1: I don't need to go into my history, but just

431
00:26:04,440 --> 00:26:08,119
Speaker 1: be assured. It was enough where I'm like, well, sweet

432
00:26:08,119 --> 00:26:15,080
Speaker 1: potato curse, Okay, I will give you one more fun tip. Uh,

433
00:26:15,119 --> 00:26:17,679
Speaker 1: And that's that if you if you peel a sweet potato,

434
00:26:18,080 --> 00:26:21,320
Speaker 1: you're going to remove some of its capacity to like

435
00:26:21,800 --> 00:26:24,919
Speaker 1: keep its good nutrient stuff inside of it while it cooks.

436
00:26:25,040 --> 00:26:26,879
Speaker 1: So if you cook it with the skin on a

437
00:26:27,080 --> 00:26:28,960
Speaker 1: you don't have to mess with a peeler and skin

438
00:26:29,520 --> 00:26:33,720
Speaker 1: your hand and uh and be uh yeah, more more

439
00:26:33,760 --> 00:26:36,520
Speaker 1: better nutrients. I'm usually too lazy to be honest, like,

440
00:26:36,560 --> 00:26:39,360
Speaker 1: if any recipe that says peel something, I'm like, no,

441
00:26:40,040 --> 00:26:43,800
Speaker 1: do I really need to? But sometimes if I'm cooking

442
00:26:43,800 --> 00:26:45,399
Speaker 1: for other people that I was trying to be a

443
00:26:45,440 --> 00:26:50,240
Speaker 1: little frout here. Anyway. Anyway, I'm so glad we finally

444
00:26:50,240 --> 00:26:54,439
Speaker 1: got to talk about the sweep potato. Yeah, and this

445
00:26:54,560 --> 00:27:02,920
Speaker 1: brings us to let's sweet Potato bursting fourth into the world.

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00:27:07,119 --> 00:27:09,400
Speaker 1: Sarah Beth wrote, I have lived in Thailand for nine

447
00:27:09,480 --> 00:27:13,359
Speaker 1: years and thoroughly enjoy all the tropical fruit. Banana trees

448
00:27:13,359 --> 00:27:16,359
Speaker 1: in my yard that grow the short, stubby variety of bananas,

449
00:27:16,440 --> 00:27:18,199
Speaker 1: not the long ones that you typically get in the

450
00:27:18,240 --> 00:27:21,200
Speaker 1: United States. They are sweeter and make my banana bread

451
00:27:21,320 --> 00:27:26,160
Speaker 1: super delicious. Oh yeah, but enough about bananas, onto jack fruit.

452
00:27:26,440 --> 00:27:28,560
Speaker 1: The first time I had jackfruit was here in Thailand,

453
00:27:28,560 --> 00:27:31,280
Speaker 1: and I really didn't like it. But as friend had

454
00:27:31,280 --> 00:27:34,119
Speaker 1: bought the whole fruit and I was culturally obligated to

455
00:27:34,119 --> 00:27:37,280
Speaker 1: have more than just a bit, she basically wouldn't leave

456
00:27:37,320 --> 00:27:39,000
Speaker 1: me alone until I had helped her eat about a

457
00:27:39,040 --> 00:27:42,680
Speaker 1: fourth of the entire fruit with her. After choking down

458
00:27:42,760 --> 00:27:45,320
Speaker 1: the fruit, I tried to analyze why I didn't like it.

459
00:27:45,520 --> 00:27:48,639
Speaker 1: Actual taste is great, it is slightly sweet and filling.

460
00:27:49,040 --> 00:27:53,000
Speaker 1: I finally figured it out. It was texture. When we

461
00:27:53,000 --> 00:27:56,640
Speaker 1: Westerns think of fruit, we often think of juicy watermelons, apples, oranges,

462
00:27:56,720 --> 00:27:59,720
Speaker 1: or pineapples. The latex texture you ladies talked about in

463
00:27:59,720 --> 00:28:02,200
Speaker 1: your podcast was what totally threw me for a loop.

464
00:28:02,520 --> 00:28:05,399
Speaker 1: The outside of fruit pieces or latexi is that a

465
00:28:05,400 --> 00:28:08,920
Speaker 1: word and a little sticky. It's only after biting into

466
00:28:08,960 --> 00:28:10,880
Speaker 1: it that you get the juice, which is not nearly

467
00:28:10,920 --> 00:28:14,520
Speaker 1: as much as say a pineapple or mango. The texture

468
00:28:14,680 --> 00:28:18,800
Speaker 1: is like biting into string cheese, and then there's sweet juice,

469
00:28:19,359 --> 00:28:21,600
Speaker 1: two things that didn't go together in my Western brain.

470
00:28:21,880 --> 00:28:24,399
Speaker 1: Once I got past my surprise texture issues, I found

471
00:28:24,480 --> 00:28:26,920
Speaker 1: I loved the fruits. I don't eat it as often

472
00:28:26,960 --> 00:28:29,399
Speaker 1: as watermelon or mangoes because there's not as much juice

473
00:28:29,600 --> 00:28:32,240
Speaker 1: and I'm usually looking for something sweet and hydrating. But

474
00:28:32,280 --> 00:28:34,239
Speaker 1: when visiting friends and neighbors who put it out as

475
00:28:34,240 --> 00:28:37,440
Speaker 1: a snack, I will always have a happy helping No Forcene.

476
00:28:38,240 --> 00:28:40,680
Speaker 1: Jackfruit is not the only chocolate fruit I have had

477
00:28:40,840 --> 00:28:44,520
Speaker 1: texture freakouts with Leachi. It's like eating an eyeball with

478
00:28:44,600 --> 00:28:47,880
Speaker 1: a hard pit in the middle, dragon fruit, ram Bhutan's

479
00:28:47,960 --> 00:28:50,840
Speaker 1: and dry and all of which I now love. I

480
00:28:50,880 --> 00:28:53,080
Speaker 1: guess it was an excellent description, as I still have

481
00:28:53,280 --> 00:28:55,640
Speaker 1: yet to I've had it again. I've only had it

482
00:28:55,680 --> 00:28:59,880
Speaker 1: like a vegan. Um So, I thought this was a

483
00:29:00,280 --> 00:29:03,560
Speaker 1: great descriptor and I I think I mentioned before I

484
00:29:03,600 --> 00:29:08,640
Speaker 1: have some friends who almost solely disliked foods based on texture,

485
00:29:09,240 --> 00:29:12,280
Speaker 1: almost always a texture we don't like food. Find that

486
00:29:12,400 --> 00:29:17,440
Speaker 1: pretty interesting, Yeah, um Nick wrote, I just finished the

487
00:29:17,480 --> 00:29:19,960
Speaker 1: jackfruit episode and was inspired to comment on your mini

488
00:29:20,000 --> 00:29:23,360
Speaker 1: discussion of a potential twoty fruity flavor episode by saying

489
00:29:23,400 --> 00:29:25,400
Speaker 1: that maybe you could do a collection of episodes on

490
00:29:25,440 --> 00:29:28,160
Speaker 1: fun and wacky ice cream flavors. This is because my

491
00:29:28,200 --> 00:29:31,000
Speaker 1: wife and I recently had a fun fiasco discussing one

492
00:29:31,000 --> 00:29:35,040
Speaker 1: of her favorite Midwest custard flavors, Blue Moon. After saying

493
00:29:35,040 --> 00:29:36,840
Speaker 1: that the local place we go to gets the flavor

494
00:29:36,960 --> 00:29:39,800
Speaker 1: right by using a more almond based flavor profile compared

495
00:29:39,840 --> 00:29:42,280
Speaker 1: to the more mainstream fruity Pebble's version that can be

496
00:29:42,280 --> 00:29:44,320
Speaker 1: found in stores, I tried to do a quick search

497
00:29:44,320 --> 00:29:47,040
Speaker 1: of what the flavor was. What followed was a deep

498
00:29:47,040 --> 00:29:50,280
Speaker 1: and mysterious rabbit hole involving a secondary search into how

499
00:29:50,320 --> 00:29:52,800
Speaker 1: likely castorium was to be used in the shake my

500
00:29:52,840 --> 00:29:55,800
Speaker 1: wife was enjoying. I'd encourage you to picture my wife's

501
00:29:55,840 --> 00:29:59,120
Speaker 1: reaction as I read aloud my historian research in real time.

502
00:29:59,600 --> 00:30:03,160
Speaker 1: It was is hilarious. In the end, she survived, and

503
00:30:03,240 --> 00:30:05,800
Speaker 1: we learned that we live in the most likely hometown

504
00:30:05,880 --> 00:30:08,800
Speaker 1: of the blue Moon flavor. We also decided to agree

505
00:30:09,160 --> 00:30:12,360
Speaker 1: that we would assume no beavers were involved in the recipe.

506
00:30:12,440 --> 00:30:15,960
Speaker 1: Are shop pieces. Ignorance is bliss and will continue to

507
00:30:16,040 --> 00:30:19,760
Speaker 1: enjoy blue moon whenever it is the flavor of the day.

508
00:30:20,600 --> 00:30:24,400
Speaker 1: What the heck is blue moon? So? I want to

509
00:30:24,400 --> 00:30:29,080
Speaker 1: know so badly. I have, like, no, I have fruity

510
00:30:29,120 --> 00:30:33,120
Speaker 1: pebbles meets almonds. Yeah. I think that this must be

511
00:30:33,200 --> 00:30:39,760
Speaker 1: a very specifically Midwest thing. Um oh oh man. I

512
00:30:39,840 --> 00:30:42,760
Speaker 1: I also love just the idea of these kind of

513
00:30:42,800 --> 00:30:46,120
Speaker 1: odd flavors and describing them almost as a Somalia would

514
00:30:46,120 --> 00:30:55,160
Speaker 1: describe wife almond profile. That's very strong. Yeah, yeah, absolutely,

515
00:30:55,400 --> 00:30:59,240
Speaker 1: more more homework, more research for future episodes. I love it. Yeah.

516
00:30:59,320 --> 00:31:03,320
Speaker 1: And if any of you listeners listening have unique flavors

517
00:31:03,360 --> 00:31:05,760
Speaker 1: that you would like to send our away I have

518
00:31:05,880 --> 00:31:10,160
Speaker 1: questions about, please do so. Our email is hello at

519
00:31:10,240 --> 00:31:12,280
Speaker 1: savor pod dot com. And thanks to both of those

520
00:31:12,320 --> 00:31:15,560
Speaker 1: listeners for writing in Yes. Um. We also exist on

521
00:31:15,600 --> 00:31:18,479
Speaker 1: social media. You can find us on Twitter, Facebook, and

522
00:31:18,640 --> 00:31:21,280
Speaker 1: Instagram at savor pod, and we do hope to hear

523
00:31:21,320 --> 00:31:23,800
Speaker 1: from you. Savor is a production of I Heart Radio

524
00:31:23,840 --> 00:31:26,200
Speaker 1: and Stuff Media. For more podcasts from my heart Radio,

525
00:31:26,240 --> 00:31:28,320
Speaker 1: you can visit the I Heart Radio app, Apple Podcasts,

526
00:31:28,400 --> 00:31:31,120
Speaker 1: or wherever you listen to your favorite shows. Thank you,

527
00:31:31,200 --> 00:31:34,200
Speaker 1: as always to our super producers Andrew Howard and Dylan Fagan.

528
00:31:34,360 --> 00:31:36,040
Speaker 1: Thanks to you for listening, and we hope that lots

529
00:31:36,040 --> 00:31:37,320
Speaker 1: more good things are coming your way.