Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols. The potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch. (Wikipedia)
- 2 medium‐size sweet potatoes (about 2 cup)
- 1 tablespoons brown rice syrup
- 1 tablespoon sucanat
- 1 teaspoon vanilla flavoring
- 1/4 to 1/2 teaspoons butterscotch flavoring
- 2 to 2 1/2 cups water
- 2 ice cubes (opt. )
- 2 teaspoons sesame tahini (ethnic food department)
- Bake sweet potatoes until tender.
- Let cool (in refrigerator when not too warm).
- Peel skins sweeteners and flavorings. Begin blending.
- After several seconds of blending, stop the unit and mix the ingredients, if necessary, using a long utensil.
- Reblend to a creamy consistency. Serve warm or chilled.