Sweet Potatoes

Sweet potatoes are rich in starch, dietary fiber, potassium, and vitamin C. Dietary fiber aids suppression of rises in cholesterol and blood sugar levels and helps improve gut health. Potassium promotes excretion of excess salt and contributes to regulating blood pressure. In addition, the vitamin C contained in sweet potatoes is not easily diminished by heating. Sweet potatoes also contain folic acid, which helps with cell production and repair and is an important nutrient, especially for pregnant women.
The resin component, yarapin, contained in sweet potatoes has the effect of softening stool. In addition, the skin of sweet potatoes contains a pigment called anthocyanin, which protects capillaries, has antioxidant properties, and helps protect eyesight. Sweet potatoes with purple flesh particularly contain a lot of anthocyanin. Additionally, sweet potatoes with orange flesh are rich in beta-carotene.

Sweet potatoes are sensitive to the cold. Wrap in newspaper, place in a plastic bag, and store in a cool, dark place (around 15 C or about 60 F). In hot weather, you can also store them in the refrigerator. Feel free to cut to the size you want for cooking, wash lightly with water, wipe dry and freeze raw.

When sweet potatoes are heated, their maltose content increases, making them sweeter than when raw. Although their peak season is autumn, if stored properly after harvesting, the starch content turns into sugar and the moisture is removed, making them sweeter. Stored sweet potatoes shipped in winter are sweeter than sweet potatoes in season.