Japanese sweet potato
Japanese sweet potato, botanically classified as Ipomoea batatas and a member of the Morning Glory family. These sweet potatoes are medium to large in size and slightly tuber with cylindrical, rectangular and round. When raw, the flesh is hard and dense from a creamy white to pale yellow, deeper than a golden yellow. Develops a soft feeling while cooking. The sweet potato is drier than other sweet potato varieties and has a subtly sweet, nutty taste. Sweet potatoes are found throughout the year in North America and have a peak season from late summer to winter.
Also known in the United States as Oriental sweet potato and Japanese yam. This sweet potato has gradually grown in popularity from Asia to North America. The sweet potato varieties made in the United States have become popular in the American market for their dry meat, antioxidant-rich skin, and are used as nutritional energy in healthy home cooking.
The Sweet potatoes were native to South or Central America and then introduced to Europe by explorers in the late 15th century and Asia and the United States in the mid-16th century. The sweet potatoes have become commercially popular in the American market over the past few decades
Japanese sweet potatoes Nutrition
Serving Size serving: (50g)
Total Fat: 0.2g
Sodium : 4mg
Total Carbs: 17g
Total Sugars: 15g
Japanese sweet potatoes recipes
Recognizes the antioxidant-rich properties of Japanese sweet potatoes. With increasing demand comes immunity and improved taste. The sweet potatoes contain fiber, thiamine, calcium, potassium and vitamins A and C.
These sweet potatoes are best suited for cooking applications such as roasting, baking, boiling, stir-frying and steaming. The roots are usually eaten on the skin, fried or baked on top with vegetables and sauces. Sweet potatoes can also be mixed into a breakfast hash, served with pasta, sliced into curry, tossed in salads, fried or mixed in tempura for soup and stew. The sweet potato chop, poultry and steak, poached eggs, prunes, rice, sesame seeds, shitake mushrooms, spinach, broccoli, scallops, onions, garlic, rosemary, thyme, miso and wash are well combined with meat.
The common name of The sweet potatoes recipes: baked sweet potato, roasted sweet potato, sweet potato fries, sweet potato air fryer, sweet potato dessert, Mashed sweet potato recipe, Cooking sweet potato, sweet potato soup, Murasaki sweet potatoes recipe, Miso butter sweet potato.
Baked Japanese sweet potato
1 Japanese sweet potato
Preheat the oven to 425 degrees Fahrenheit / 220 degrees Celsius.
Using a fork, pierce the sweet potatoes to create a steam vent.
Bake for 45-50 minutes. When tender, remove from the oven and serve. You can cool them, store them in an airtight container and let them snack throughout the week.
Roasted Japanese sweet potato
3 pounds The sweet potato
1.5 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper (to taste)
Preheat the oven to 415 degrees Fahrenheit and line a baking sheet with parchment paper.
Peel The sweet potato and cut it into cubes.
Place in a bowl and mix in the olive oil and spices.
Keep mixing until evenly coated and place on a baking sheet. Bake for 30-35 minutes.
Allow to cool and serve immediately or store in a glass container.