The charm of sweet potatoes and their various ways to use them

Sweet potato history and types

Sweet potatoes are ancient agricultural crops native to South America. It was brought to Japan from Miyako Island, and spread throughout the country through Ryukyu and Satsuma. Historically, it has been a valuable savior of famines and food shortages. Typical varieties include "Kintoki" and "Red Azuma", which have vibrant skin and flesh. These are characterized by their strong sweetness and beautiful appearance.

Sweet potato season and how to choose

Sweet potatoes can be enjoyed all year round, but the season is especially seasoned from summer to early autumn when new sweet potatoes are available. The key to choosing is to choose a medium thickness and shiny one. It is best to avoid deep pores as they may be muscular.

Nutritional value and health benefits

Sweet potatoes are rich in carbohydrates as their main ingredients, and are also rich in vitamin C and dietary fiber. These nutrients are said to help improve your immune system and maintain your health.

How to eat sweet potatoes

The simplest way to eat sweet potatoes is toasted in the oven or steamed fluffy potatoes. The sweet taste can also be used as an ingredient in sweet stews, kinton, tempura, and soups. Furthermore, it can be used in baking and Western-style dishes, and has a wide range of uses.

Sweet potatoes with lemon stew

Ingredients (serves 4)

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

How to make it

1. Cut the sweet potato into 2cm thick slices and peel the skin thickly. Release it in water to remove the scum and drain the water.
2. Wash the lemon thoroughly and cut into 2-3mm thick slices.
3. Put the sweet potatoes in a pot, lightly add water and heat. Once it has boiled, drain the water and drain the water.
4. Add the sweet potatoes to the pot again, add water, add 7 tablespoons of sugar, a little salt, and lemon, and heat over high heat.
5. Once it comes to a boil, turn it on medium heat, cover with aluminum foil, and simmer until the juices are low.
6. Lightly wash the prunes, drain and soak in hot tea and let cool.
7. Place sweet potatoes and lemon in a bowl and serve with prunes.

Stir-fried sweet potato skin

Ingredients (serves 4)

• Sweet potato skin (thickly peeled)
• White sesame seeds: A little
• Sesame oil, sugar, sake, light soy sauce: Appropriate amount

How to make it

1. Chop the sweet potato skin into thick slices vertically and soak it in water to remove the bitterness. Drain the water well.
2. Heat sesame oil in a thick pot, add the sweet potato skin and stir-fry. Once it's almost cooked, add 2 tsp sugar, 1 tsp sake, and 1 tbsp light soy sauce and simmer until the water is gone.
3. Finally, sprinkle some Japanese sesame seeds and it's finished.

Fried sweet potatoes

Ingredients (serves 4)

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

How to make it

1. Cut the sweet potato into 1cm thick sardines, release them in water, then wipe off any water.
2. Heat the deep-fried oil to 165°C, fry the sweet potatoes and drain the oil.
3. Make grated radish, add 2 tablespoons of vinegar, 2 teaspoons of mirin and a little salt and mix.
4. Just before eating, mix the sweet potatoes with grated radish and finish.