Sweet Potatoes

 Since I read the book "The Starch Solution" I have been looking for good starches to incorporate into my diet. I had been consuming a lot of rice but I find that I get a little achy if I eat rice daily. Potatoes and bread are out for me, so that basically leaves sweet potatoes.

Since incorporating these into my diet I often eat an entire medium-sized sweet potato at each meal. I have also found that I have a lot more energy during the day. Pineapple calls me the Energizer Bunny.

Finally, by switching to a very-low-meat, high starch diet, I passed a bunch of kidney stones (about 1 every 4 days). They passed relatively early in my high-starch diet and I haven't had any since, so my suspicion is that my diet was much more alkaline than a high-meat diet and as a consequence of being alkaline those stones started to shrink. When they got small enough they dislodged from my kidney and passed. Thankfully these were small stones and were the easiest for me to pass (I've had several other larger, very painful stones in the past).

Because it takes so long to cook these and I eat them all the time, I tend to cook the sweet potatoes in batches, let them sit on the counter to cool off, and then store them in fridge for later. Then, when I want to eat one I pull it out of the zip-top bag, microwave it for 2 minutes, and add coconut oil and salt. 

Ingredients

• Sweet potatoes (Regular, Golden, Purple, etc.)
• Gallon zip-top bags
• Coconut Oil (or some other oil, if desired)
• Salt

Instructions

1. Heat the Sous Vide to 180 degrees Fahrenheit
2. Rinse the sweet potatoes
3. Place the sweet potatoes in the zip-top bag
1. You can place several in the same bag as long as they can lie in a single layer and the bag can settle around them.
4. Place the bag of sweet potatoes in the sous vide
5. Cook for 2-4 hours
6. Release excess air from the bags
1. About 15 minutes after putting the bag in the sous vide it will expand from the heat
2. Let the air out and let it resume cooking
3. Repeat roughly every 15 minutes until the bag stops expanding
7. After the sweet potatoes finish cooking, pull the bag out and set it on the counter to cool
8. After an hour or so, you can transfer the bag to the fridge
1. At this point you might slice large sweet potatoes in half short-wise using a butter knife so that you can easily grab reasonable portions

Eating

When you want to eat a sweet potato

1. Pull one from the bag
2. Put it in/on a microwave safe bowl/plate
3. Microwave for 1-2 minutes as desired
4. Add some coconut oil (if desired); I use a teaspoon and get a nice large curl of solid oil
5. Add some salt to taste