Nutritional value: Sweet potatoes are rich in β-carotene, high in fiber in the skin, and rich in dietary fiber, which can remove cholesterol, promote excretion and relieve constipation. Sweet potato has a sweet taste and flat nature. It has the effects of nourishing and neutralizing blood, replenishing qi and promoting fluid, widening the intestines and stomach and relieve constipation. Sweet potato is rich in dietary fiber, which can remove cholesterol, promote excretion and relieve constipation; while yellow heart sweet potato has high beta carotene content, which helps prevent cancer. Edible parts are roots and leaves. "Sweet potato" generally refers to the root part. Yellow sweet potatoes are just one of the varieties of sweet potatoes. According to the color of the skin, they can be divided into: (1) White sweet potatoes (rich in calcium, potassium, magnesium and folic acid) (2) Purple sweet potatoes, also known as taro sweet potatoes (rich in The anthocyanins help maintain good eyesight) (3) Yellow sweet potato (more fragrant taste) (4) Red sweet potato (sweet taste) (5) Orange sweet potato (rich in beta carotene).
Cooking method:Common dishes: sweet potato and egg syrup, sweet potato porridge, simmered sweet potatoes are cooked slowly, can be used as staple food; roasted or fried will increase the sweetness; Cantonese like to make sweet potato syrup; sweet potato skins are rich in nutrition and dietary fiber, so it is not recommended to go Eat skin. The slender type is more suitable for simmering sweet potatoes because they are easier to ripen. Due to the appearance and texture, when cooking sweet potatoes, the skin is usually removed first, and then cut into granules or flakes. In fact, sweet potato skins are rich in nutrients and dietary fiber, so it is recommended not to peel them for consumption. Eating raw sweet potatoes easily causes symptoms such as hiccups and bloating. This is because raw sweet potatoes contain gastrointestinal digestive enzyme inhibitors, which affect digestion and absorption. It is recommended to cook the sweet potatoes thoroughly to destroy the gastrointestinal digestive enzyme inhibitors. Since sweet potato contains oxidase, it produces a large amount of carbon dioxide gas in the intestines and stomach, and eating more can cause bloating, gas production and farting. As long as the sweet potato is cooked thoroughly, the oxidase can be destroyed. Sweet potatoes are very high in sugar. Eating too much will stimulate the secretion of gastric acid. Excessive gastric acid secretion will stimulate the stomach to contract. As a result, the gastric acid will flow back to the esophagus, causing a feeling of heartburn and acid water.
Special matters: Appropriate: those with weak spleen and stomach (only for cooked food, because sweet potatoes are cool in nature), those with low energy and constipation. Avoid: eat with caution for those with gastric ulcer and hyperacidity. Sweet potato is a high-starch vegetable, and those who are undergoing blood sugar control should pay attention to portion size. People with moderate fullness (full abdominal distension) shouldn't eat too much, because they can suffocate. Avoid all diseases, malaria, swelling, etc. Compatible with food: no literature report. Xiangke: Consumption with persimmon may cause stomach discomfort, and severe cases may cause stomach bleeding. Xiangke: Consumption with persimmon may cause stomach discomfort, and severe cases may cause stomach bleeding.
Suggested Recipe
In East Asia, roasted sweet potatoes are popular street food. In China, sweet potatoes, typically yellow cultivars, are baked in a large iron drum and sold as street food during winter. In Korea, sweet potatoes, known as goguma, are roasted in a drum can, baked in foil or on an open fire, typically during winter. In Japan, a dish similar to the Korean preparation is called yaki-imo (roasted sweet potato), which typically uses either the yellow-fleshed "Japanese sweet potato" or the purple-fleshed "Okinawan sweet potato", which is known as beni-imo.
Sweet potato soup, served during winter, consists of boiling sweet potato in water with rock sugar and ginger. In Fujian cuisine and Taiwanese cuisine, sweet potato is often cooked with rice to make congee. Steamed and dried sweet potato is a delicacy from Liancheng County. Sweet potato greens are a common side dish in Taiwanese cuisine, often boiled or sautéed and served with a garlic and soy sauce mixture, or simply salted before serving.
Cantonese Dietary Recipe: 
English CookPad：
Harvest Season: August to October
