The charm of sweet potatoes and their diverse uses

The history and varieties of sweet potatoes

Sweet potatoes are a crop native to South America that has been cultivated since ancient times. They were introduced to Japan from Miyako Island, and spread throughout the country via the Ryukyu and Satsuma regions. Historically, they have been treasured as a savior in times of famine and food shortages. Typical varieties include "Kintoki" and "Beni-Azuma," which have vibrantly colored skin and flesh. These are characterized by their intense sweetness and beautiful appearance

When is the sweet potato season and how to choose it?

Sweet potatoes can be enjoyed all year round, but they are especially in season from summer to early autumn when new sweet potatoes become available. When choosing sweet potatoes, it is important to choose ones that are medium in thickness and shiny. Sweet potatoes with deep pores may be stringy, so it is best to avoid them

Nutritional Value and Health Benefits

Sweet potatoes are rich in carbohydrates as their main component, but also contain a lot of vitamin C and dietary fiber. These nutrients are said to help improve immunity and maintain good health

How to eat sweet potatoes

The simplest ways to eat sweet potatoes are to bake them in the oven or steam them. Their sweet taste also makes them great as an ingredient in dishes like simmered sweet potatoes, sweet potato paste, tempura, and soups. They are also used in a wide variety of dishes, including making sweets and Western-style dishes

Sweet potato stewed with lemon

Ingredients (serves 4)

• Sweet potato: 700g
• Domestic lemon: 1
• Prunes: 12
• Sugar, salt: appropriate amount

How to make it

1. Cut the sweet potato into 2cm thick slices and peel the skin thickly. Place in water to remove the bitterness and drain
2. Wash the lemons thoroughly and slice them into 2-3mm thick slices
3. Put the sweet potatoes in a pot, add a little water and bring to a boil. Once boiling, discard the water and drain
4. Put the sweet potatoes back into the pot, add water, 7 tablespoons of sugar, a little salt, and lemon, and bring to a boil over high heat
5. Once boiling, reduce heat to medium, cover with aluminum foil and simmer until the liquid is reduced
6. Wash the prunes lightly, drain them, and steep them in hot tea to cool
7. Place the sweet potatoes and lemon in a bowl and garnish with prunes to finish

Stir-fried sweet potato skins

Ingredients (serves 4)

• Sweet potato skin (thickly peeled)
• Roasted white sesame seeds: a little
• Sesame oil, sugar, sake, light soy sauce: appropriate amount

How to make it

1. Cut the sweet potato skin into thick strips lengthwise and soak in water to remove the bitterness. Drain well
2. Heat sesame oil in a heavy-bottomed pot and fry the sweet potato skins. Once they are almost cooked through, add 2 teaspoons of sugar, 1 tablespoon of sake, and 1 tablespoon of light soy sauce, and simmer until the liquid has evaporated
3. Finally, sprinkle on some roasted sesame seeds and it's done

Deep fried sweet potatoes

Ingredients (serves 4)

• Sweet potato: 1 (approx. 300g)
• Frying oil, vinegar, mirin, salt: appropriate amount

How to make it

1. Cut the sweet potato into 1cm thick chestnut-shaped pieces, place in water, and then wipe off the water
2. Heat the frying oil to 165°C, deep fry the sweet potatoes and drain the oil
3. Grate the radish and mix with 2 tablespoons of vinegar, 2 teaspoons of mirin, and a pinch of salt
4. Just before serving, mix the sweet potato with grated daikon radish and it's done