Simple comforts
SWEET potatoes are beloved across cultures because they are naturally sweet and rich in nutrients such as fibre, beta-carotene and vitamin C. Here are some delicious sweet potato recipes.
Sweet potato stir-fry
This simple stir-fry brings out the natural sweetness of the tuber while adding a savoury kick with soy sauce and garlic.
Ingredients
2 medium sweet potatoes (cubed)
1 tablespoon oil
2 cloves garlic (minced)
1 tablespoon light soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Spring onion (for garnish)
Instructions
1. Boil sweet potato cubes for 5–7 minutes until semi-soft. Drain.
2. In a wok, heat oil and saute garlic.
3. Add sweet potato, stir-fry for 3–4 minutes.
4. Season with soy sauce, sesame oil, salt and pepper.
5. Garnish with chopped spring onions before serving.
Sweet potato curry
This South Asian-inspired curry is creamy, aromatic and pairs well with rice or roti.
Ingredients
2 sweet potatoes (peeled, cubed)
1 onion (chopped)
2 cloves garlic (minced)
1 teaspoon ginger paste
1 tablespoon curry powder
1 cup coconut milk
1 cup water
Salt to taste
Coriander leaves
Instructions
1. Saute onion, garlic and ginger in a pot.
2. Add curry powder and cook until fragrant.
3. Add sweet potatoes, coconut milk and water. Simmer for 15–20 minutes.
4. Add salt and garnish with coriander before serving.
Sweet potato patties
These patties make perfect snacks or burger fillings.
Ingredients
2 cups mashed sweet potato
¼ cup chopped onion
¼ cup breadcrumbs
1 egg
Salt and pepper
Oil for frying
Instructions
1. Mix mashed potato with onion, breadcrumbs, egg, salt and pepper.
2. Form into small patties.
3. Shallow fry until golden brown on both sides. Serve hot with dipping sauce.
Sweet potato chips
Baked or air-fried, these chips are a healthy alternative to traditional crisps.
Ingredients
1 large sweet potato (thinly sliced)
1 tablespoon olive oil
Salt, pepper and paprika
Instructions
1. Toss sweet potato slices with oil and seasoning.
2. Arrange on a baking tray in a single layer.
3. Bake at 180°C for 15–20 minutes, flipping halfway.
4. Cool and enjoy.
Japanese sweet potato tempura
This version highlights the unique texture of Japanese satsumaimo.
Ingredients
1 Japanese sweet potato (thin rounds)
½ cup flour
½ cup cold water
1 egg
Oil for deep-frying
Instructions
1. Whisk flour, cold water and egg to form a tempura batter.
2. Dip sweet potato slices and deep-fry until lightly golden.
3. Drain excess oil on paper towels. Serve with tempura dipping sauce.
Sweet potato balls (onde-onde style)
Inspired by the Malaysian onde-onde, this treat features grated coconut and melted gula melaka inside.
Ingredients
1 cup mashed sweet potato
½ cup glutinous rice flour
Gula melaka cubes
Grated coconut with pinch of salt
Instructions
1. Combine mashed potato and flour to form a dough.
2. Wrap dough around small pieces of gula melaka.
3. Boil balls until they float.
4. Roll in salted grated coconut and serve warm.
Sweet potato pudding
A dessert that is satisfying and nutritious.
Ingredients
2 cups mashed sweet potato
½ cup coconut milk
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼teaspoon salt
Instructions
1.Mix all ingredients in a saucepan.
2. Simmer gently until thickened, about 10 minutes.
3. Serve warm or chilled, topped with nuts or raisins.
Sweet potato ice cream
Perfect for hot days, this unique dessert blends the earthy sweetness of sweet potatoes with coconut milk for a rich, dairy-free ice cream.
Ingredients
1 cup mashed sweet potato
1 cup full-fat coconut milk
¼ cup honey or maple syrup
½ teaspoon vanilla extract
Pinch of cinnamon
Instructions
1. Blend all ingredients until smooth.
2. Pour into a container and freeze for at least 4–6 hours, stirring every hour for a soft-serve texture.
3. Let it sit at room temperature for a few minutes before scooping.
These recipes are proof that sweet potatoes can shine in every meal. So, go on, get creative and sweeten your next dish.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Sun
9 hours ago
- The Sun
Simple comforts
SWEET potatoes are beloved across cultures because they are naturally sweet and rich in nutrients such as fibre, beta-carotene and vitamin C. Here are some delicious sweet potato recipes. Sweet potato stir-fry This simple stir-fry brings out the natural sweetness of the tuber while adding a savoury kick with soy sauce and garlic. Ingredients 2 medium sweet potatoes (cubed) 1 tablespoon oil 2 cloves garlic (minced) 1 tablespoon light soy sauce 1 teaspoon sesame oil Salt and pepper to taste Spring onion (for garnish) Instructions 1. Boil sweet potato cubes for 5–7 minutes until semi-soft. Drain. 2. In a wok, heat oil and saute garlic. 3. Add sweet potato, stir-fry for 3–4 minutes. 4. Season with soy sauce, sesame oil, salt and pepper. 5. Garnish with chopped spring onions before serving. Sweet potato curry This South Asian-inspired curry is creamy, aromatic and pairs well with rice or roti. Ingredients 2 sweet potatoes (peeled, cubed) 1 onion (chopped) 2 cloves garlic (minced) 1 teaspoon ginger paste 1 tablespoon curry powder 1 cup coconut milk 1 cup water Salt to taste Coriander leaves Instructions 1. Saute onion, garlic and ginger in a pot. 2. Add curry powder and cook until fragrant. 3. Add sweet potatoes, coconut milk and water. Simmer for 15–20 minutes. 4. Add salt and garnish with coriander before serving. Sweet potato patties These patties make perfect snacks or burger fillings. Ingredients 2 cups mashed sweet potato ¼ cup chopped onion ¼ cup breadcrumbs 1 egg Salt and pepper Oil for frying Instructions 1. Mix mashed potato with onion, breadcrumbs, egg, salt and pepper. 2. Form into small patties. 3. Shallow fry until golden brown on both sides. Serve hot with dipping sauce. Sweet potato chips Baked or air-fried, these chips are a healthy alternative to traditional crisps. Ingredients 1 large sweet potato (thinly sliced) 1 tablespoon olive oil Salt, pepper and paprika Instructions 1. Toss sweet potato slices with oil and seasoning. 2. Arrange on a baking tray in a single layer. 3. Bake at 180°C for 15–20 minutes, flipping halfway. 4. Cool and enjoy. Japanese sweet potato tempura This version highlights the unique texture of Japanese satsumaimo. Ingredients 1 Japanese sweet potato (thin rounds) ½ cup flour ½ cup cold water 1 egg Oil for deep-frying Instructions 1. Whisk flour, cold water and egg to form a tempura batter. 2. Dip sweet potato slices and deep-fry until lightly golden. 3. Drain excess oil on paper towels. Serve with tempura dipping sauce. Sweet potato balls (onde-onde style) Inspired by the Malaysian onde-onde, this treat features grated coconut and melted gula melaka inside. Ingredients 1 cup mashed sweet potato ½ cup glutinous rice flour Gula melaka cubes Grated coconut with pinch of salt Instructions 1. Combine mashed potato and flour to form a dough. 2. Wrap dough around small pieces of gula melaka. 3. Boil balls until they float. 4. Roll in salted grated coconut and serve warm. Sweet potato pudding A dessert that is satisfying and nutritious. Ingredients 2 cups mashed sweet potato ½ cup coconut milk 2 tablespoons brown sugar ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼teaspoon salt Instructions all ingredients in a saucepan. 2. Simmer gently until thickened, about 10 minutes. 3. Serve warm or chilled, topped with nuts or raisins. Sweet potato ice cream Perfect for hot days, this unique dessert blends the earthy sweetness of sweet potatoes with coconut milk for a rich, dairy-free ice cream. Ingredients 1 cup mashed sweet potato 1 cup full-fat coconut milk ¼ cup honey or maple syrup ½ teaspoon vanilla extract Pinch of cinnamon Instructions 1. Blend all ingredients until smooth. 2. Pour into a container and freeze for at least 4–6 hours, stirring every hour for a soft-serve texture. 3. Let it sit at room temperature for a few minutes before scooping. These recipes are proof that sweet potatoes can shine in every meal. So, go on, get creative and sweeten your next dish.
Borneo Post
2 days ago
- Borneo Post
The modern-day battle of a heroic Chinese city
Photo taken on June 23, 2025 shows a statue of Zhao Yiman, a revered war heroine, in the city of Shangzhi, northeast China's Heilongjiang Province. – Xinhua photo HARBIN (June 29): In the fertile black soil of northeast China's Heilongjiang Province, where traces of a turbulent past remain, the city of Shangzhi is pursuing a different kind of struggle, one for growth, grounded in resilience and the land itself. Sunlight filters through the trees at a memorial park in the city, a quiet corner that bears the weight of sacrifice. A winding stone path leads visitors to the site where Zhao Yiman, a revered war heroine, was captured after being wounded in a battle against Japanese invaders 90 years ago. As one of the most lionized female revolutionary martyrs, Zhao Yiman was a pivotal figure in northeast China's anti-Japanese resistance. Captured in 1935, she endured brutal torture but divulged nothing to the enemy. Executed at 31 in 1936, her final words to her young son urged pride in her sacrifice for the nation. In the city of Shangzhi, stories about heroes like Zhao Yiman and Zhao Shangzhi, another leader in the war of resistance against Japanese aggression, have become part of the land's identity. Shaped by hardship and nourished by fertile soil, Shangzhi has embarked on a transformative campaign, turning its once war-scarred landscape into a bountiful 'hometown of red raspberries'. The area's clean environment and sharp diurnal temperature shifts have proven ideal for berry cultivation. Today, berry cultivation, particularly red raspberries and blackcurrants, is a signature industry driving Shangzhi's rural revitalisation – its own modern-day 'battle' for sustainable prosperity. With 3,000 hectares of berry plantations, the city has established a modern industrial chain that covers stages from seedling breeding and cultivation to quick-freezing processing and sale. Berries are cultivated across all 17 townships in Shangzhi City, generating an annual output value of approximately 500 million yuan (about US$69.8 million), said Zhang Chenghai, deputy director of the city's agriculture and rural affairs bureau. An aerial drone photo taken on June 23, 2025 shows a view of the city of Shangzhi, northeast China's Heilongjiang Province. – Xinhua photo Thanks to their high quality, about 70 per cent of the city's raspberries and blackcurrants are exported to markets in Russia, Brazil, the European Union and North America. According to Zan Qinglin, a leading official of Chengxi Village, the village has invested over 7 million yuan in the development of its 1,500-mu raspberry production base. In 2024, its raspberry yield reached 80 tonnes, generating 800,000 yuan in revenue and creating jobs for over 100 people. And technological innovation has brought new momentum to the industry. 'Shangzhi Red Raspberry' is a term that now enjoys national geographic indication protection, and local berry-processing enterprises are expanding, turning raw fruit into higher-value products such as anthocyanin extract and not-from-concentrate (NFC) juice. 'We're planning to attract business partnerships to upgrade our production lines, expand output and extend our industrial chain, making the raspberry industry a golden key for rural revitalization,' Zan said. Photo taken on June 23, 2025 shows a statue of Zhao Shangzhi, a leader in the war of resistance against Japanese aggression, in the city of Shangzhi, northeast China's Heilongjiang Province. – Xinhua photo This transformation from a 'red' revolutionary base to a hub for red raspberry cultivation is intrinsic to Shangzhi's soul. The legacy of local heroes graces its streets, parks, and schools, anchoring the city to its resilient past and enduring hopes for the future. In Shangzhi, the hush of the memorial site and the hum of work in the berry fields are not contradictions, but verses in the same unbroken song that tells of a quiet resilience rooted in the black soil, where memory feeds the earth and the sweet, sun-soaked fruit thrives. – Xinhua China Heilongjiang Province Shangzhi City Xinhua
New Straits Times
2 days ago
- New Straits Times
Abang Johari: New St Peter's Church building a symbol of vision, resilience and faith
KUCHING: The Gothic-inspired St Peter's Church building in Padungan here, one of the most iconic buildings in the city, was officially opened today, five years after its construction commenced in 2019. Sarawak Premier Tan Sri Abang Johari Openg said the church building is not just a place for prayer and reflection, it is a symbol of vision, resilience and deep-rooted faith. "The presence of St Peter's Church among other religious houses in close proximity is a powerful testament to the religious harmony and unity that Sarawak is so proud to uphold," he said in his speech at the opening ceremony. His speech was read by his deputy, Datuk Douglas Uggah Embas. Abang Johari said Sarawakians are blessed to live in a land where mutual respect and peaceful coexistence are not mere aspirations, but a way of life. "This church adds further beauty to that legacy and will undoubtedly be a feature tourism attraction in the years to come," he said. "What is even more heartening is the spirit of togetherness that made this vision a reality." He lauded the remarkable collaboration shown by the Catholic community, joined hand-in-hand by friends and supporters from other faiths and walks of life. He said whether through generous funding or dedicated physical labour, this has truly been an exemplary showcase of what a united community can achieve. He also said it is the shining model of how shared purpose and collective goodwill can give rise to greatness. Later, Uggah, on behalf of the premier, handing over a RM1 million cheque to the church in further aid to the building fund. The RM38-million church, which can accommodate up to 1,000 parishioners, first opened its doors for the midnight mass on Christmas Eve last year. The new church also features an impressive collection of stained glasses that have been handmade and expertly designed by Italians, as well as incorporating the Brooke family crest and the Sarawak emblem in two stained glasses, along with local Dayak motifs showcasing the uniqueness of Sarawak's culture and history. Thye church's history dated back to 1937 with the purchase of seven acres of swampland in Padungan by Monsignor Aloysius Hopfgartner to foster the growth of the local church. With the availability of the land, he later initiated the construction of the church, which was completed in December 1949. Since then, it had undergone several further developments by the 1960s to accommodate the growing congregation. Present at the event were Deputy Chief Minister Datuk Dr Sim Kui Hian, Food Industry, Commodity and Regional Development Minister Datuk Seri Dr Stephen Rundie, former federal minister Tan Sri Leo Moggie, Penang Cardinal Bishop Datuk Seri Sebastian Francis, Kuching Archbishop Datuk Dr Simon Poh, Melaka-Johor Diocese Bishop Berard Paul and St Peter's Church rector Father Vincent Chin.
