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Fermented Spicy Sweet Potatoes

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This Fermented Spicy Sweet Potatoes recipe is spicy with a perfect balance of sweet and salty.

Fermented Spicy Sweet Potatoes | She Paused 4 Thought

Every once in a while I make something that is out of my comfort zone and I am shocked by how good it turns out. This fermented sweet potato recipe is just that.

Fermenting is currently the rage in Los Angeles; from trendy restaurant chefs & mixologists to vegans & home cooks alike.

I am a novice with fermenting, but I love it so much that I think I will soon become an expert! You can read about my first time fermenting process here.

The popularity of fermenting has grown for several possible reasons. It is noted for its probiotics properties that can help with digestion, and it enhances the flavor of whatever ingredient is being fermented. A side benefit is a leftover brine, which is full of flavor and can be used in salad dressings, drinks and to season just about everything.

Fermented Sweet Potatoes | She Paused 4 Thought

Equipment:

This recipe is easier to make with a digital scale, spiralizer, and a fermenting jar but can be done without as well.

Scale: If you don’t own a kitchen scale, get one. A kitchen scale makes life so much easier. It doesn’t have to be expensive. I bought one for $10 at Marshalls. If you don’t have a scale, weigh your sweet potatoes at the store and buy 1 extra small sweet potato to make up the difference between peeling and the parts you might cut off.

Spiralizer: I use my spiralizer a lot during the summer months. You can purchase a handheld version at Target or Bed Bath & Beyond for $15, or the one I am using at Amazon for $30. Other options are a julienne peeler or you can simply cut the sweet potatoes into small strips.

Fermenting Jar:  I am very fond of my 3-liter Air-Lock Lacto-Fermentation Kit from Rancho La Merced Provisions. If you would like to use a mason jar check out Food Renegade’s “Using a Mason Jar for Fermenting” on the subject.

Fermented Spicy Sweet Potatoes | She Paused 4 Thought

Today’s Recipe: Fermented Spicy Sweet Potatoes

In this recipe, the massaged fermented sweet potatoes creates its own brine. If the brine doesn’t cover all the sweet potatoes you can add a little bottled/filtered water to the top to keep the vegetables submerged so mold won’t form.

Note: The jalapeño pepper’s heat level will increase with time. I learned this after eating it straight out of the jar after it had been stored for two weeks in the refrigerator and almost burned my lips off. So now, I leave the jalapeño at the top and pull it out when it reaches the level of heat I prefer.

This recipe was adapted from the Cultures for Health website, which is a wealth of information if you want to learn more about fermentation.
Fermented Spicy Sweet Potatoes | She Paused 4 Thought
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Fermented Spicy Sweet Potatoes | She Paused 4 Thought

This fermented sweet potato recipe is spicy with a perfect balance of sweet and salty. Scrumptious on top of pork carnitas tacos or as a side dish for fish.

Ingredients

  • 2.5 pounds sweet potatoes peeled & spiraled or sliced thinly
  • 1- inch piece of fresh ginger peeled and grated or finely chopped
  • 1 small onion diced
  • 1 small jalapeño seeds removed sliced
  • 3-4 tablespoons sea salt

Instructions

  1. In a large non-reactive bowl mix the sweet potatoes with the ginger, onion, and jalapeño. Sprinkle with salt to taste.
  2. Massage the sweet potatoes to encourage the release of the juices and to help the brine develop faster.
  3. Once the brine begins to form (about 20 minutes), transfer to a fermentation vessel or (mason jar). Push down with a clean hand, if necessary, until the brine goes above the vegetables.
  4. Cover and ferment 5-10 days. It is important to keep this ferment in a cool place (under 65°F) as a quick fermentation could result in a large amount of alcohol being produced.
  5. If you are not using an airlock, be sure to burp the jars regularly to release pressure.
  6. Once the potatoes are pleasantly fermented, move them to the refrigerator.

Recipe Notes

Prep time: 20 minutes
Fermentation time: 7 days

I love this Fermented Spicy Sweet Potatoes recipe because it is spicy with a perfect balance of sweet. I eat it straight out of the jar or with a dollop of labneh (a Middle Eastern soft cheese made from yogurt), as well as on pork carnitas tacos, as a side dish for grilled meats and fish, or even for breakfast with greek yogurt and rice crackers.

I am off to the farmer’s market to investigate my next fermenting adventure.
…and then, she paused for thought.

Yum

Reader Interactions

Comments

  1. Nanette

    Wow, looks great. Have you ever tried spaghetti squash? Too bland? I love that you tell us how to make something, and then suggest what to eat it with! Thanks.

    Reply

  6. Kelly Page

    I can’t wait to try this. I’ve done this with varying levels of success using cabbage, but sweet potatoes seem like much more fun. Thanks for sharing!

    Reply

  8. Christy @ Confessions of a Culinary Diva

    Wow. I need to get on the fermentation bandwagon. It’s not all the rage in the desert, but most of our fermentation here comes in the form cocktails, botox and other injections 😉

    You made this look so easy that I just ordered that spiralizer from Amazon to give this a try!

    Reply

  9. Nusrat Azim

    A totally new and incredibly sweet idea to me! Fermenting sweet potatoes. Genius!
    And it didn’t take much of your energy to prepare this beauty-thing. Plus, I bought a spiralizer few months back 🙂

    So, thank you very much for giving me this brilliant twist-idea on sweet potatoes. Those potato Julienne are looking so fancy dancy!

    Reply

    • Cathy Arkle

      It was a new idea to me as well… nothing ventured, nothing gained. I am loving coming up with new things to ferment and the spiralizer makes it so pretty & festive.

      Reply

    • Cathy Arkle

      Hi Anita, I have tried fermented cassava while I was in Dubai home-made by native Fijians. It was a bit of an acquired taste for me, but I know so many people rave about it. I will check out your recipe for it and try it again. Thanks for stopping by.

      Reply

  12. Billy

    So interesting that the jalapenos increase their heat by so much when you pickle them! I was curious about this – I assumed the flavor would increase but I didn’t think the heat would be blasted so high! Thank you for sharing this recipe! I can’t wait to make it at home.

    Reply

  13. Gertrude Carson

    Just started my sweet potatoes in their brine I’ll let you know in 7 Days by the way I have a spiralizer that is electric and it’s worth every penny that I put in it I use it for zucchini for stir fry and for summer squash anything that I can use it for

    Reply

  15. Toni l Petersen

    Well I just read this a little late did sweet potatoes in Arizona my kitchen is 78 to 80 degrees. Any advice 2 days in. I will try it again in the winter for sure

    Reply

  17. Paula

    I tried your fermented sweet potatoes
    Was really excited cause I both sweet potatoes and ferments! Looking forward to it. But the flavor I experienced was not anything I expected…Was like capers with softened sweet potato from Himalayan salt. And lots of starchy crunch. Actually not like a crunch at all just yeack!!

    Reply

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