This recipe is for a traditional food Fermented Sweet Potato which I discovered recently. I was reading the book Cure Tooth Decay by Ramiel Nagel (no I don’t have tooth decay but still very good book and covers TMJ jaw disorder) and they mentioned fermented sweet potato, I then discovered a recipe for it in my Nourishing Traditions book by Sally Fallon.
The end product is so delicious and so nutritious, a great snack food and a superfood for the gut. The sweet potato contains prebiotic fibers which feed the good bacteria in the gut and the addition of either yogurt or kefir to ferment the sweet potato makes it a strong probiotic. This snack or condiment is perfect for the Vata dominant type in Ayurvedic terms because of its sweet, slightly sour, unctuous, heavy characteristics.
You can halve or quarter the recipe if you like
1 kilo of sweet potato (I use the sweeter type gold sweet potato)
1 tablespoon of unrefined sea salt
4 tablespoons of coconut kefir or natural yogurt
Peel potato, chop into large chunks and dry bake for around 45 minutes.
After the sweet potato is cooked place into a bowl with sea salt and blend well with a stab mixer. Add in coconut kefir or yogurt. Blend well.
Place mixture into large glass jar with a lid with room for it to expand. Leave in a warm place for 24 to 48 hours then place in refrigerator.
Best served chilled with some more yogurt or kefir.