They're not a staple in my diet, but with some healthy fats, I have no problem with them. They're a ROOT, after all -- and what could be more ancestral than digging up some yummy roots and throwing them on the fire or in a stew-pot? Virtually every food out there, in gross quantities contains some kind of toxin. It's how they protect themselves so they can re-produce. I don't eat grains because the toxins in grains (and seeds and nuts, in my case -- with the noteable exceptions of pine-nuts, pistachios, macadamias, and cashews) totally mess with my body. Potatoes don't do that... especially if I cook them in animal fat or serve them with animal fat and protein. So I eat potatoes, on occasion, prepared in ways that my body likes.
I like sweet potatoes better than white potatoes. They are more colorful, taste better with butter or bacon fat, can be used in everything from mashes to hashes to curries and stews... but white potatoes have their place in my ancestral nourishment.
For those who asked -- here's my recipe for Sweet Potato Curry
- 2 to 3 large sweet potatoes, peeled, quartered length-wise, and sliced into 1/4" slices
- 1 lb meat (what I use depends on what I have on hand at any given time)
- 2 cups bone broth
- 1/2 cup Hatch green chilis (we like the HOT ones... but you can use mild if you prefer)
- 1 white onion, chopped coarsely
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons ground turmeric
- 1/2 teaspoon to 2 tablespoons crushed red pepper flakes
- 1/2 teaspoon mustard seed
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon sea salt OR 2 tablespoons coconut aminos
- 2 tablespoons ghee
- 1 to 2 cups cauliflower florets
Heat a large cast-iron dutch oven until hot. Add ghee and curry spices, and cook, stirring, for about 30 seconds. Toss in onions and meat, and cook until meat is seared. Add sweet potatoes, cauliflower, Hatch chilis (or any other chili pepper--or even bell pepper), bone broth, and sea salt. Let simmer for 30 minutes. Open and pour coconut milk into mixture. Stir well, and allow to simmer for at LEAST another 30 minutes. Longer is better on this one, and if you cook a day ahead, chill and re-heat, that's even more scrumptious!
We eat this as a "stoop" -- thicker than a soup, but thinner than a stew. You could serve it over rice if you wished. We don't -- we'd rather use a spoon and not have the flavor diluted with rice winks.
This re-heats magnificently, so don't let the quantities throw you. I make it on Sunday, and we eat it for lunch for the week (usually alternating with my chipotle chili taco beef over leafy greens). Like most potato meals, though, it doesn't freeze well. The potato texture will change and, at least for me, the texture changes are... not great. One alternative we've found that DOES work if I know I'm going to have to freeze is making the curry without the potatoes in it, then preparing the potatoes separately as WHIPPED MASHED SWEET POTATOES, which DO freeze well -- then thawing both pieces together and serving the curry over the mashed sweet potatoes!