Lacto-fermented Sweet Potatoes
This recipe is a great food for infants. It is mashed potatoes kicked up a notch with the addition of beneficial bacteria through the fermentation process.
Because these sweet potatoes are peeled and cooked, a starter is necessary to inoculate the sweet potatoes as their natural beneficial bacteria will be killed off in the heating process.
- 2 to 2-1/2 pounds sweet potatoes, peeled
- 1-1/2 tablespoons sea salt
- 1/4 cup whey from kefir or yogurt or 1 packet vegetable starter culture, dissolved in 1/4 cup water
- Cut peeled sweet potatoes into chunks and place on a baking tray. Bake for 1 to 2 hours at 325°F, or until tender.
- Move cooked sweet potatoes to a bowl, add salt, and mash while warm. Allow to cool to room temperature all the way through before proceeding.
- Once the mash is cooled you can mix in the whey as a culture starter. Transfer the mixture to a quart jar, cover with a towel or cheesecloth, and allow to ferment for 24 to 48 hours.
- Transfer to cold storage.
Can be eaten as a dip, spread, or side dish.
Note that there is no brine in this recipe to keep the sweet potatoes submerged. Because of that you may want to eat the sweet potatoes up quickly to avoid any mold problems.
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