Bone Broth Butter Japanese Red Sweet Potato

I love sweet potatoes, every kind except those orange fleshed ones I see at Thanksgiving. I first started eating them when I was on the Blood-type diet for well over a year because they were on my highly recommended list for weight loss and overall getting healthy while potatoes were on the avoid list. I have been eating them every since. Why I like them still on a Ray Peat inspired diet is because they have half the starch as a Russet potato and the white sweet potatoes are very close in taste and texture to a Russet.

For weight management purposes I like to eat my potatoes boiled because it removes a lot of the starch from the potato. Also boiling the potatoes keeps them moist so I don’t have to use so much butter to moisten them like I do with a baked potato. Because I like sour cream and green onion on my potatoes, which can add up to a lot of fat, I thought to make this more substantial and up the protein moistening the potato with some salted chicken bone broth. So I added the butter to the hot broth before pouring all over the potato. It was really good this way. I am thinking maybe boiled red potatoes moistened this way with a beef bone broth and butter would be another tasty version, like steak potatoes.

Here is my email to Dr. Peat…..

ME:
“GOOD MORNING DR. PEAT!
IS THERE SUCH A THING
AS TOO MUCH BONE BROTH?
CAN TOO MUCH OF IT CAUSE
ANY HARM?”

“BONE BROTH MADE WITH
MARROW BONES CAN BE
HARMFUL, BECAUSE OF THE
IRON AND FAT. CARTILAGE
AND SKIN MAKE THE BEST
GELATINOUS BROTH.”
-RAY PEAT