Sweet potatoes are rich in potassium, beta-carotene, folate, vitamin C, and vitamin B6—all five components aid in preventing cardiovascular disease. Potassium helps maintain cellular fluid and electrolyte balance, supporting normal blood pressure and heart function.β-Carotene and vitamin C combat lipid oxidation and prevent atherosclerosis. Supplementing with folate and vitamin B6 helps lower homocysteine levels in the blood—a substance that damages arterial vessels and is an independent risk factor for cardiovascular disease. Consuming sweet potatoes this way aids in blood pressure reduction, weight loss, blood replenishment, and detoxification.Purple Sweet Potato and Bitter Melon Rings Ingredients: Purple sweet potato, 1 bitter melon, honey to taste Instructions: 1. Peel and dice the purple sweet potato. Place in a plastic bag with a splash of water. Microwave on high for 3 minutes. Mash with a spoon, drizzle with honey, and stir until smooth.
2. Wash bitter melon, trim both ends, cut into two sections, remove seeds, blanch in boiling water, then rinse under cold water.
3. Fill bitter melon sections with purple sweet potato paste, pressing firmly to pack.
Purple Sweet Potato Tea Towels
Ingredients: 300g purple sweet potato,Red Bean Paste
Method:
1. Wash purple sweet potatoes, slice, steam until tender, peel, and mash into a paste.
2. Take a portion of sweet potato paste, spread into a round disc on plastic wrap, place a rounded ball of red bean paste in the center.
3. Slowly lift the plastic wrap, allowing the purple sweet potato to wrap around the bean paste filling. Twist tightly, then unfold the plastic wrap. Your tea towel is complete!
Honey Osmanthus Purple Sweet Potato Jelly
Ingredients: 30g purple sweet potato powder, 200ml water, gelatin powder, honey, dried osmanthus flowers
Instructions:
1.Combine purple sweet potato powder and gelatin powder in a pot. Pour in water and stir until smooth and lump-free.
2. Cook over low heat, stirring constantly, until the mixture thickens and small bubbles form. Remove from heat.
3. Once cooled, transfer to a large bowl and refrigerate overnight. After 24 hours, cut into small pieces, drizzle with honey, and sprinkle with dried osmanthus flowers.
Purple Sweet Potato Sesame Cookies
3. Let the mixture cool completely, then transfer to a large bowl. Refrigerate for 24 hours. Remove, cut into small pieces, drizzle with honey, and sprinkle with dried osmanthus flowers.
Purple Sweet Potato Sesame Cookies
Ingredients: 300g purple sweet potato, 50g glutinous rice flour, 30g milk, white sesame seeds, 30g white sugar
Instructions:
1. Wash and peel purple sweet potatoes. Steam until tender, mash into a paste. Add sugar and glutinous rice flour.
2. Pour in milk, knead until smooth. Shape into small balls.
3. Roll baking tray to coat balls evenly with sesame seeds. Flatten each ball into a pancake.
4. Bake at 160°C (320°F) for 15 minutes.
Purple Sweet Potato Coconut Sago Pudding
Ingredients: 485ml milk, 490ml coconut milk, 150g sago pearls,2 purple sweet potatoes
Instructions:
1. Add water to a pot. Once boiling, add tapioca pearls. Bring to a boil over high heat, then reduce to medium-low. Stir continuously while cooking.
? When a small white dot appears in the center of the pearls, turn off the heat and let sit until fully translucent. Peel and slice the purple sweet potatoes, then steam until tender.
2. Drain cooked tapioca and rinse under cold water; dice steamed purple sweet potatoes.
3. Rinse pot. Combine coconut milk and whole milk, mix well. Heat to 80°C (176°F), then pour into cups. Add cooked tapioca to coconut milk mixture, top with diced purple sweet potatoes.