DIET FOR APPENDIX V: POTATOES

Yams are probably the best potato substitute. They are a large cylindrical white root with a dull brown outer skin. Firmer and more fibrous than potatoes, they are very similar in taste but with an interesting, slightly bitter aftertaste. They are best if prepared like sauteed potatoes – boiled and then fried. You need a sharp knife and a strong hand to peel them and cut them into cubes. Boil for about 20 mins or until they are tender. If you buy a large piece of yam and boil it, you can then pack the cooked pieces in individual portions and freeze them. You can fry them from frozen in oil – fry slowly over a low heat for best results. Yam can be bought in West Indian groceries, but tends to be rather expensive. Pieces of fried yam dipped in taramasalata are quite delicious.

Sweet potatoes are also found in West Indian and Chinese stores, and occasionally in ordinary greengrocers or supermarkets. There are many different sorts, with flesh ranging from white to deep yellow in colour. Those on sale in Britain usually have a distinctive reddish-purple outer skin. Peel and dice them, keeping them under water as much as possible to prevent discolouration. Alternatively, you can bake them and serve them with butter (if allowed) or slice and deep-fry them. They have a very sweet, slightly sticky flesh which goes well in soups, or with meat casseroles, but is rather cloying on its own.

Serving sweet potatoes with sharp fruit is a good idea, as the acidity offsets their stickiness. Try frying them over a low heat for 20 minutes (after boiling), adding slices of apple and walnuts for the last 5 minutes. This makes a good breakfast dish. Like yams, sweet potatoes can be peeled and boiled in a large batch, then stored in individual portions in the freezer, and fried from frozen.

The Chinese make a soup by boiling sweet potatoes in water or stock until they disintegrate and flavouring the liquid with root ginger. They also make a delicious snack called deep-fried sweet potato balls. To make these, boil some sweet potatoes until soft. Mash them and add rice flour (or wheat flour) to make a stiff dough. Take a small piece of the dough, press it down flat, put a half-teaspoonful of peanut butter (or another nut butter) in the centre and seal the dough around it. Roll in sesame seeds and deep fry in vegetable oil.

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