I am a great fan of this Japanese sweet potato called Satsuma Imo. In India, this root vegetable is available in late December through March. We call them Sakkaravalli kizhangu (tamil name) or sweet potato.
I noticed recently my Asian farmer calls it sweet potato and the American grocery label it "Yam".
I was one of the confused consumer. A bit of search gave an answer. When referring to sweet potato, the USDA requires to label "yam" for sweet potato. That is why the sweet potato box in American grocery carry this "yam " label. Probably we are eating sweet potato under "yam" label.
Sweet potato and yam are both easily interchangeable in terms of word. But they are totally deriving from different plants.
Sweet potato: they look blocky, short and have a tampered end. The skin is smooth and thin. The flesh is very moist (almost buttery) - color is variable, white, yellow and bright orange.
Yam: They are long, cylindrical and at the end you might see some roots. The skin is rough sometimes "ugly",darker in color and very thick. Usually sold in block as they grow huge.
The flesh is very starchy and mostly white flesh, Purple exist (I have seen in US)
Hope I didn't confuse you.
Mostly, mom does particularly in this way. But I wanted to try differently. I simply stuffed , rolled and cooked. Add little ghee on top and serve hot, they taste like poli without much sugar :)
The heart shape butter is just for the presentation - But use a little ghee over the hot poli and enjoy it :)
Japanese Sweet potato/Sakkravali Kizhangu: one medium size- steamed and mashed
Coconut: 2 tsp grated
Sugar: 1 tsp to 2 tsp (adjust according the sweetness of tuber)
Green Cardamom: 1 - peeled and crushed.
Steam the sweet potato, peel and mash it.Cool completely before mixing all together and make a small balls (key lime size)
For the chapati dough refer here and omit (potato) or use this poli dough recipe and check the slideshow that I have already made
Whole wheat flour: 1 cup
water: as needed to make a soft dough.
Salt: a pinch.
In a bowl, mix the flour, salt and make a soft dough using water. Let it rest at least 30 minutes.
Now take a lemon size dough, little bigger than sweet potato balls (refer to the pic).
Roll it (pretty much 8 inch diameter)- keep the sweet potato balls in center and cover it. Pinch the seam and seam side down. Roll it without giving much pressure, too much pressure make the dough squeeze out everywhere.I should be thick don't think of rolling thin.
Heat a pan/griddle, cook on both side, smear some ghee and serve hot.
Or if you have a trouble stuffing, mix the sweet potato, sugar, cardamom, coconut in wheat flour and roll into chapati and cook in hot griddle with ghee. Is that simple? I will update with the picture for this version.
It could be a sweet (sakkaravalli Kizhangu poli), a breakfast and even a lunch box special for kids :)
Happy V-DAY :)