Chinese Vegetarian Recipes

Sweet Potato Recipes – Steamed

Steamed Sweet Potato

Introduction to the simplest sweet potato recipes:

To be honest, the steamed sweet potato that I am going to introduce to you today is, by far, the simplest recipe that I have ever touched on. You will find out how easy this recipe is below.

However, before we start our journey of cooking today, it is necessary to talk more about sweet potatoes. You might remember that I told my story about the special relationship I have had with the Chinese cabbage in the post titled Chinese Cabbage Recipe. Among the edible things that I ate in my childhood, the sweet potato is one of the most important, too. They slept within the same pit with the Chinese cabbage during the winter in the front yard of our house.

Two of the most common cooking methods for sweet potatoes were porridge and steaming. I love both of them because one is the simplest method that everybody can do, and the other one has the most diversified varieties.

Today we are going to wet our feet on the simplest one of the sweet potato recipes.

Steamed Sweet Potato:

Ingredients:

Sweet potato: any kind (I use purple sweet potatoes today) and any number (I use four today)

Water: 1000 ml

Note: I like smaller ones because I don’t have to cut them up before putting them into the steamer which is pretty small.

Cooking steps:

1. Wash the sweet potatoes clean with water (don’t peel it);

2. Put the clean sweet potatoes into the steamer;

3. Pour some water into the pot;

4. Place the steamer onto the pot;

5. Turn on the heat.

6. Turn off the heat 5-10 minutes after the water boils.

Tips:

1. I steam the sweet potatoes using my rice cooker, which is very convenient because I normally steam rice with it.

2. If the sweet potatoes are pretty big, then you need to cut them into smaller pieces before putting them into the steamer.

3. I like eat steamed sweet potatoes in the evening because you are supposed not to eat too much in the evening, which is good for your sleeping.

4. When you eat what you have steamed with this one of the sweet potato recipes, don’t peel the middle layer (between the very thin red or yellow or purple – vary according to which types of sweet potatoes you use – membrane and the meat) away together with the thin membrane. This is because the specific layer has the main part of the nutrition of the whole sweet potato.

Keep this layer while peeling