Sweet Potato Sinkonta Recipe

I used to be unaffected by claims about how healthy certain foods were. I believed that, just as healthy eating matters, the happiness that comes from being able to eat whatever you want also contributes to well-being on a hormonal level. Apparently, this is something that comes with age. I still believe that the happiness of eating freely benefits the body, but now, whenever I hear about the health benefits of a food, I find myself wanting to eat more of it.

For this very reason, sweet potatoes are something I’ve been trying to add to my meals more often lately. Sweet potatoes are very high in fiber, so they support digestive health, keep you full for a long time, and help maintain balanced blood sugar levels. They’re rich in antioxidants and protect cells against free radical damage. They support the immune system. I’ve known people for years who don’t offer me nearly as many benefits. Naturally, I’m impressed by what such a simple vegetable can do.

Recently, I’ve been using sweet potatoes most often in baked fish dishes, like salmon with oven-roasted vegetables, instead of regular potatoes. As we’ve grown more accustomed to their flavor, I started experimenting with them in different recipes. One version I had no doubt I would love, even before trying, was using sweet potatoes instead of pumpkin in my pumpkin sinkonta recipe. Their light sweetness makes pumpkin and sweet potatoes very close in flavor. When eaten plain, you can notice the difference, but once combined with other vegetables, it becomes almost indistinguishable. In sinkonta, I got nearly the same flavor. In terms of texture, sweet potatoes worked even better because they’re less watery and denser.

Because of this characteristic, I increased the liquid in the dish slightly. Since pumpkin releases water, you can achieve the perfect consistency with less liquid, but this isn’t possible with sweet potatoes. This is one of the most important things to pay attention to when substituting vegetables in your recipes.

Sinkonta served with homemade yogurt is filling enough on its own, but if you want to add a bit more freshness to the meal, you can serve it with cacık instead of yogurt. And if you’re someone who simply can’t feel full without rice, you can add a side of rice pilaf as well.

If you, like me, have a soft spot for sweet potatoes for similar reasons but aren’t sure where to begin, sweet potato sinkonta might be a great place to start.

Enjoy…

Enjoy…