Sweet Potato Sticks
さつまいもスティック · Satsumaimo Stick
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These sweet potato sticks are a favorite afternoon snack in preschool kitchens: Japanese sweet potato cut into sticks, dusted with rice flour, fried until crisp, and finished with a little salt while still warm. Japanese sweet potatoes (satsumaimo) have a purple skin and pale, dense flesh that turns sweet and fluffy when cooked, so a tiny pinch of salt is all the seasoning they need. Soaking the sticks in water first draws out some of the starch, which helps them fry up crisp rather than sticky, and the thin coating of rice flour gives a light, crunchy shell that even small hands can hold.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 60 gJapanese sweet potato (satsumaimo)A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties. Substitute: Any sweet potato.
- 1.5 grice flour
Seasonings
- 2.3 gvegetable oil
- 0.2 gsalt
About the Japanese ingredients in this recipe
- Japanese sweet potato (satsumaimo) (さつまいも)
- A purple-skinned, pale-yellow-fleshed sweet potato that is sweeter, drier, and fluffier than orange varieties. Substitute: Any sweet potato.
Directions
- 1
Cut the sweet potato into sticks about 5 cm long and soak them in water for 10 minutes.
- 2
Drain the sweet potato sticks well, dust them with rice flour, and deep-fry in oil.
- 3
Sprinkle with salt while still warm.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 102 kcal | 204 kcal | 102 kcal |
| Protein | 0.6 g | 1.2 g | 0.6 g |
| Fat | 2.6 g | 5.1 g | 2.6 g |
| Carbohydrates | 21 g | 42 g | 21 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 24 mg | 48 mg | 24 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 102 kcal | 0.6 g | 2.6 g | 21 g | 0.3 g | 24 mg | 0.3 mg |
| 1 adult serving | 204 kcal | 1.2 g | 5.1 g | 42 g | 0.6 g | 48 mg | 0.6 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
