I’ve always loved sweet potatoes ever since we were kids and we’d snack on it. Goes without saying that I associate them as well with happy childhood memories. That and the other merienda food that our parents prepare for us for the 3o’clock snacks.
But when I tasted the Japanese sweet potatoes, I was even more hooked! They were just so creamy and sweeter. They’re usually sold around here, roasted, sitting atop very hot stones. Holding hot sweet potatoes on a cold winter (they are more usually sold around here during the cold season) is like a happy thing, making you smile like a kid with his cotton candy.
And oh, did you know that sweet potatoes are considered super food? They’re rich in Vitamin B6, Vitamin C (which is not just for a healthy immune system but also plays an important role in bone and tooth formation, digestion, and blood cell formation; helps accelerate wound healing, produces collagen which helps maintain skin’s youthful elasticity, and is essential to helping us cope with stress), Vitamin D for a happier sun-shinier you, Iron for more energy and better red & white blood cell production, Magnesium the anti-stress and relaxation mineral, Potassium to help regulate heartbeats and nerve signals, Carotenoids for better eyesight.
For the more thorough details on the benefits of sweet potatoes, click here.
Every now and then, I’d buy sweet potatoes when we do our weekly groceries. When earlier, I saw a big pack of small sweet potatoes, I just had to buy even when it was a big pack because the small sizes would make it easier to cook and consume. I don’t have to cook everything all at once.
We were surprised though when we peeled our potatoes after I had it steamed.
It’s violet!
It being violet, it probably doesn’t have the carotenoids usual in their orange counterparts. But they’re still sweet and creamy alright and probably still contains all the vitamins and minerals sweet potatoes have. Will boil more, tomorrow. 🙂
