11 Recipes Featuring Japanese Sweet Potatoes, a Staple for Some of the Longest-Living People in the World (2024)

FAQs

What are Japanese sweet potatoes used for? ›

Japanese sweet potatoes can be swapped in for orange-fleshed sweet potatoes in just about any recipe or application, such as steaming, boiling, roasting, frying, mashing, and pureeing. They make excellent sweet potato fries and bake up well whole or incorporated into casseroles and gratins.

Japanese sweet potatoes have a distinct, nutty flavor that sets them apart from other varieties of sweet potatoes. Their creamy texture also makes them perfect for mashed potatoes and pies. Overall, the taste and texture differences between Japanese sweet potatoes and yams make them suited for different culinary uses.

Purple sweet potatoes have contributed to the longevity of people in Okinawa, Japan, Dan Buettner says. One of the most visually striking recipes in the book is made from purple sweet potatoes, which Buettner considers a key longevity staple for people in the blue zone of Okinawa.

Introduction of Satsuma Imo (Sweet Potato) to Japan

This sweet potato is not native to Japan. Originally it came from Central South America. Then in 1605, it came to Ryukyu island (Modern day Okinawa ) from Philippines by way of the China. About 100 years later, in 1705, it started to spread widely in Kagoshima.

Yes, you can eat sweet potato skin, whether it's an orange, white or purple sweet potato. So the next time you make sweet potatoes, try keeping the skin on. Not only will it save you prep time and add a textural component to the dish, but there are also nutritional benefits to leaving the peel on.

Purple sweet potatoes are also a good source of fiber, potassium, and vitamin C, known to lower blood pressure and boost the immune system. Despite being sweet, these purple tubers have a surprisingly low glycemic index, lower even than regular potatoes, and much lower than rice.

Sweet potatoes last for a couple of weeks to one month at room temperature and about three months in the fridge. If you want to keep them usable for longer than that, consider freezing them, but cook them first.

A: Japanese sweet potatoes are a nutritional powerhouse. They are rich in fiber, vitamins, and minerals, making them a great addition to a healthy diet. They can also be enjoyed as a nutritious snack option.

Pairing Japanese sweet potatoes with ingredients like tangy goat cheese, balsamic vinegar, or aromatic herbs results in dishes that playfully dance across your taste buds. These unique pairings exemplify the sweet potato's versatility and ability to harmonize with a wide array of flavors.

Just one sweet potato gives you 102% of the vitamin A you need each day. This helps keep your eyes healthy as well as your immune system, your body's defense against germs. It's also good for your reproductive system and organs like your heart and kidneys.

What food shortens your life the most? ›

Some ultra-processed foods carried more of a risk than others, Loftfield said: “Highly processed meat and soft drinks were a couple of the subgroups of ultra-processed food most strongly associated with mortality risk.”Diet drinks are considered ultra-processed food because they contain artificial sweeteners such as ...

The researcher eats a plant-rich diet that includes seafood three times a week. Fish is one source of protein, though his main source comes from legumes, including chickpeas or lentils or black beans. He also recommends lots of whole grains, vegetables and generous amounts of olive oil — 3 tablespoons per day.

While the sweet and sticky nettori-kei have been popular since the early 2000s, the more traditional flavor and texture profile of Japanese-grown sweet potatoes was the hoku hoku-kei, known for their heartiness and balance of sweetness.

One delicious way of cooking sweet potatoes is to make them into yaki-imo by baking them with the skin left on. Not over an open flame or in an oven, though — the best way is to immerse them in piping-hot stones.

Also known as Oriental sweet potatoes and Japanese yams in the United States, Japanese sweet potatoes are a generic descriptor used for varieties that have red-purple skin and white flesh.

Sometimes, the most classic approach yields the most satisfying results. Roasting Japanese sweet potatoes enhances their inherent sweetness and brings out their unique texture. A simple drizzle of olive oil, a sprinkle of salt, and some time in the oven result in a comforting dish that's both rustic and refined.

They can handle any of the toppings I'd typically put out for a baked-potato bar, including ground chicken (for them), black beans (for me), plus the dairy trifecta of butter, cheese and sour cream, and maybe some salsa and pumpkin seeds.

Prepare the Potatoes: Wash and scrub the Japanese sweet potatoes thoroughly under running water. It's essential to clean the skin, as it is edible and adds an extra layer of flavor. Pierce the potatoes with a fork to create small holes, allowing steam to escape during the baking process.

While the dried sweet potato can be eaten raw, it can also be toasted to help bring out the nutty aroma and provide a sweeter and softer texture.