They are like a light, white-yellowish colour on the inside and after being baked or sautéed are incredibly soft and creamy on the inside. We known them as sweet potatoes, but they are also known as Japanese Sweet Potatoes. You see, I’m from Jamaica! Our local sweet potatoes are very different from those found in the US. Since then it’s been even more fun keeping up with all the exciting updates in her life, including most recently – her adorable bouncing baby girl! I know Jenné is being kept super busy now thanks to her new beautiful blessing, so I wanted to share a guest post here on Sweet Potato Soul! Naturally my very first thought was to do something with sweet potatoes, but with a twist! Hi everyone! My name is Jessica and I’m a vegan food blogger, photographer and videographer over at at Jessica in the Kitchen! I’ve been online friends with Jenné for about 2 years now and we finally met in person at her cookbook launch dinner last year while I was in California. And it’s made with Japanese sweet potatoes, my current favorites! I’m back from maternity leave, so expect new recipes from me in the coming month. In the meantime follow me on Instagram see what I’m eating and new-mom life updates This sweet potato breakfast hash is delicious, easy to make, and nutritious. She makes amazing vegan recipes in her kitchen in Jamaica. I’m excited to share this guest post from Jessica Hylton of the blog Jessica In The Kitchen.
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