As autumn arrives, the aroma of roasted sweet potatoes fills the streets and alleys, warm in hand and comforting both body and soul. Sweet potatoes are not only delicious but also highly nutritious: rich in dietary fiber, vitamin A, and vitamin C, they can promote intestinal peristalsis and boost immunity, making them a perfect choice for autumn health.
However, while sweet potatoes are beneficial, not all food pairings are safe. Eating some foods together with sweet potatoes can actually cause harm to the body. Here are several “food enemies” of sweet potatoes that you should remember:
- Persimmons: Eating sweet potatoes with persimmons can form gastric stones. The sugar in sweet potatoes ferments in the stomach, increasing gastric acid, which reacts with the tannins and pectin in persimmons to form hard precipitates, potentially leading to gastric ulcers.
- Crabs: Both sweet potatoes and crabs are cold-natured foods. Eating them together may cause diarrhea, especially in people with weak spleen and stomach.
- Eggs: Sweet potatoes and eggs are both difficult to digest. Consuming them together increases the burden on the digestive system, possibly causing bloating and discomfort, particularly for those with weaker digestion.
- White liquor (baijiu): Many enjoy pairing alcohol with snacks, but sweet potatoes and strong liquor can aggravate stomach discomfort, leading to indigestion or even gastrointestinal inflammation.
Keeping these pairing taboos in mind, you can enjoy sweet potatoes safely! Here are two easy and healthy sweet potato recipes from my kitchen:
1. Caramelized Sweet Potatoes (Basi Sweet Potatoes)
- Prepare a medium-sized sweet potato, peel it, and cut it into bite-sized chunks. Rinse off surface starch and drain.
- Heat oil in a pan to 60% hot (small bubbles appear when a chopstick is inserted). Fry the sweet potato chunks over medium-low heat until golden and tender. Drain the oil.
- In another pan, combine 3 tablespoons sugar and 1 tablespoon water, heat on low, stirring constantly until the sugar melts into an amber syrup (be careful not to burn it).
- Quickly add the fried sweet potato chunks into the syrup, stir fast so each piece is evenly coated. After turning off the heat, continue stirring until the syrup starts to stretch into strands. Serve with a bowl of cold water: dip a piece of caramelized sweet potato, and the sugar strands will break, leaving a crispy outside and soft inside.
Tip: This sweet treat is healthier at home since you can control the sugar content. The combination of crispy exterior, tender interior, and caramel aroma makes it loved by kids and elders alike—perfect for family gatherings.
2. Sweet Potato and Mixed Grain Cakes
- Peel and slice half a small sweet potato, steam until soft, then mash into smooth sweet potato puree.
- Mix half a cup of cornmeal, half a cup of cooked red beans (pre-soaked and boiled, or canned), and the sweet potato puree.
- Gradually add a small amount of hot water to the cornmeal while stirring, then knead all ingredients into a uniform dough (add water if too dry, cornmeal if too wet).
- Grease hands with a little oil, shape small portions into round discs, and place them in a steamer. Steam for 15 minutes after water boils, then let sit for 2 minutes before removing.
Tip: This mixed grain cake is perfect for health-conscious eaters. The sweet potato provides natural sweetness, red beans add texture and protein, and cornmeal gives a soft yet fragrant bite. Steaming ensures it’s low-fat and filling, ideal for breakfast or main meals without guilt.
In summary, sweet potatoes are a nutritious and delicious autumn food, but mindful food pairing is key to enjoying them healthily.
