Glossary - Ingredients

Sweet Potatoes


The peak season for sweet potatoes is between September and November. When stored thereafter, sweet potatoes are said to also be flavorful during January to March after slightly drying out.



Sweet potatoes are an alkaline food high in both dietary fiber and potassium. These starchy root vegetables also contain polyphenols and vitamin C, which is resilient to heating (cooking). Sweet potatoes are considered high in calories, but 100 g (3.5 oz.) of baked sweet potato contains about the same number of calories as 100 g (3.5 oz.) of white rice. As they are highly nutritious and filling in even small amounts, sweet potatoes are recommended for weight loss as well.

Connoisseur selection / storage

Select sweet potatoes that have deep and even coloring and are not damaged or bumpy on the surface. As they are susceptible to cold temperatures, sweet potatoes are not suitable for refrigerator storage. The optimum temperature for storage is about 15°C (60°F).

Cooking tips

Sweet potatoes are well-suited for deep-frying (Tempura), in boiled dishes as well as for a sweet snack, to make the most of their natural sweet flavor.

Cooking Basics

Sweet potatoes - removing starch

To remove excess starch, place cut sweet potatoes into cold water making sure the cut surfaces are submerged. This step is especially recommended for "kinton" (Japanese-style mashed sweet potato) and other lightly seasoned dishes where a delectable color is desired. Soaking time of about 5 minutes is sufficient.

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