Sweet potato (Ipomoea batatas L.), a very important and widely grown root crop in the Philippines, only requires less maintenance as well as inexpensive production cost to grow.

Its leaves, tops, and roots can be eaten as food or feed to livestock. The edible roots or flesh and leaves of sweet potato are utilized as vegetables for many people in Northern Mindanao and various other nations.

sweet potato products

Sweet potato is rich in carbohydrates, carotene, and polyphenolic antioxidants as well as a superb source of vitamins A–C, calcium, iron, and phosphorus. Many believed that eating sweet potato or kamote leaves lowers cholesterol and blood sugar levels, and can even be used as cures for constipation and stomach stress.

While it is used and being utilized in the manufacture of chemical products, paper, paint, and ink (among others) in many of our neighboring countries, kamote as ingredient in food products such as catsup, jam, soy sauce, jellies and other bakery and non-bakery products (starch and flour) is becoming more popular in the country.

Sweet Potato Recipes for you to try

Sweet Potato Jam

Ingredients:

1 cup steam sweet potato
1 & 1/3 cups water
2 & 1/4 cups + tbsp refined sugar
1/8 tsp food grade fruit citric acid

Procedure:

1. Blend steamed sweet potato with water and fleshy portion of desired fruit flavor for 5 minutes.
2. Cook the blended ingredients.
3. Add citric acid or calamansi juice.
4. Fill into sterilized jars.

Sweet Potato Catsup

Ingredients:

1 & 3/4 – steamed sweet potato
1 & 1/2 cups – water
1/2 cup vinegar
1/2 cup + tsp sugar
1 tbsp – salt
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp chili powder
3/8 tsp cinnamon
0.44g strawberry red/food colors
0.25g egg yolk

Procedure:


1. Blend all ingredients in 3-4 minutes.
2. Cook the blended ingredients.
3. Fill into sterilized bottles and then pasteurize for 30 minutes.

Sweet Potato Hotcake

Ingredients:

1 pc egg (medium to large size)
1 1/4 cups water
1 tbsp oil
1/2 tsp vanilla
100g sweet potato

Procedure:

1. Pre-heat frying pan and brush the surface with oil or margarine.
2. In a bowl, beat the egg, add the liquid ingredients and mix thoroughly.
3. Add 100g Sweet potato Hotcake mix to the bowl and blend well.
4. Pour enough butter to the pan to get desired sizes of hotcake.
5. Turn once when top is bubbly and edges start to dry.
6. Serve hot with margarine and sugar, jam or jelly.

Sweet Potato Drinks

Ingredients:

500g sweet potato
120g refined sugar
2g food grade citric acid
0.232g ascorbic acid

Procedure:

1. Dilute the sweet potato with 404.17 liters water
2. Steam to cook
3. Blend for 5 minutes
4. Filter using cacha
5. For every 1000 ml filtrate, mix refined sugar, citric acid and ascorbic acid.
6. Strain and bottle.
7. Pasteurize for 4 min. after boiling.

Sweet Potato Flour

Procedure:

1. Wash and peel good quality sweet potato roots. Slice thinly.
2. Dry the chips under the sun or use an artificial dryer until chips crack.
3. Grind the dried chips using an 80 mesh sieve. Grind the dried chips using an 80 mesh sieve.
4. Grind the coarse flour and sift again.
5. Pack the fine flour.

Sweet Potato Botse

Ingredients:

1 1/3 cup sweet potato, mashed
4 tsp sugar
¼ cup water
½ cup rice flour
1 egg, beaten
1/3 cup sugar, brown
1 cup oil

Procedure:

1. Mix sweet potato and 4 teaspoons sugar.
2. Shape into round flat cookie sizes and set aside.
3. Combine water, remaining sugar, rice flour and egg to form batter.
4. Dip the cookies in the batter.
5. Fry in hot oil until golden brown on both sides.

Sweet Potato Donuts

Ingredients:

2 eggs
2/3 cup sugar
2 cups sweet potato,
boiled and mashed
½ cup milk
2 tbsp margarine, melted
3 cups flour, all purpose
3 tsp baking powder
2/3 tsp salt
2 cups cooking oil

Procedure:

1. Beat eggs well and add sugar slowly while beating constantly.
2. Add milk and margarine and blend well.
3. Stir in sifted dry ingredients and mix thoroughly.
4. Roll out dough on floured board about 6/8 inch thick and cut with doughnut cutter.
5. Fry in deep hot oil until golden brown.

Sweet Potato in Blankets

Ingredients:

6 pcs sweet potatoes
¼ cup milk, evaporated
2 tbsp margarine
1/3 cup cheese
¼ tsp salt
1/16 tsp pepper

Procedure:

1. Bake the sweet potatoes for 45 minutes.
2. Cut into halves lengthwise.
3. Scoop out pulp from each half and mash.
4. Add milk, margarine and ½ of the cheese to the mashed pulp and blend well.
5. Fill each sweet potato shell with the mixture.
6. Spread remaining cheese on top.
7. Bake at 450oF for 5 minutes or until tops are lightly browned and cheese melts.
8. Serve hot.

Sweet Potato Fritters

Ingredients:

1 egg, beaten
1 cup sweet potato, boiled and mashed
2 tbsp cheese, grated
1/8 tsp pepper, ground
½ cup cooking oil

Procedure:

1. Beat egg.
2. Mix all ingredients together except the oil.
3. Shape into fritters and fry until golden brown.
4. Serve warm.

Sweet Potato Macaroons

Ingredients:

1 cup sweet potato, boiled and mashed
1 cup oats, rolled
¾ cup water
¼ cup peanuts, roasted and chopped
½ tsp salt
2 tbsp margarine, melted
1/3 cup sugar
3 tsp baking powder

Procedure:

1. Combine first 3 ingredients.
2. Blend in the rest of the ingredients.
3. Place mixture in a well greased loaf pan.
4. Bake at 400oF for 30 minutes.

Sweet Potato Sponge

Ingredients:

12 slices sweet potato
2 tbsp calamansi juice
¼ tsp salt
12 slices bacon
2 cups cooking oil

Procedure:

1. Wash, pair and slice sweet potato crosswise to about ¼ cm thick.
2. Marinate in calamansi – salt mixture for 10 minutes.
3. Fry slices and drain.
4. Wrap each slice with bacon strip and fasten with a toothpick.
5. Fry again until bacon becomes crisp.

Sweet Potato Polvoron

Ingredients:

1 cup sweet potato flour
¼ cup margarine
¼ cup sugar, granulated

Procedure:

1. Toast flour for 5 minutes or until brown.
2. Set aside to cool.
3. Cream margarine and sugar.
4. Add toasted sweet potato flour to margarine mixture and blend well.
5. Mold with a polvoron molder.
6. Serve at once or wrap in thin paper if to be served later.

Sweet Potato Bread

Ingredients:

1 1/3 cup sweet potato, boiled
2 eggs, separated
¼ cup cream, whipped
¼ cup sugar, brown
¼ cup raisins
¼ tsp nutmeg
1 cup margarine, melted

Procedure:

1. Mash sweet potato.
2. Add the rest of the ingredients except egg white.
3. Beat egg white until stiff.
4. Fold in sweet potato mixture.
5. Pour into a lined baking pan.
6. Baked at 350oF for 30 minutes.

Sources:
http://www.bar.gov.ph/digest-home/digest-archives/364-2011-4th-quarter/2041-sweet-potato-nangangamote-no-more
Sweet Potato Production Guide, agriculture/” title=”View all articles about Department of Agriculture here”>Department of Agriculture