Today I want to highlight a seasonal favorite that feels a little special, The Japanese sweet potato.
If you’ve ever cooked one, you already know it’s different. The skin is a beautiful deep purple, while the inside is pale and creamy. Once cooked, the texture becomes dense, fluffy and almost chestnut-like, not watery, but rich and satisfying.
The flavor is naturally sweet, warm and comforting, with a subtle nuttiness that makes it feel more indulgent than it actually is. It’s one of those foods that doesn’t need much help to shine.
Japanese sweet potatoes are also packed with nutrients, including fiber for digestion, potassium for fluid balance and vitamins like B6 and C to support overall energy and immune health. They’re filling, grounding and perfect for this time of year when we crave foods that feel both nourishing and cozy.
I love pairing them with lentils and roasted vegetables, then finishing the bowl with my plant-based ranch dressing for extra flavor and creaminess.
Sometimes simply eating with the season brings the most satisfaction.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
