Sweet potato tofu is a nutritious and delicate food product that combines the benefits of both soybeans and sweet potatoes. The process begins with soaking soybeans for 15 hours (or up to 24 hours in winter) in water. After washing, the soaked beans are ground into a slurry using a small amount of water. The resulting mixture is then transferred to a tank, where it's filtered to separate the liquid from the residue. The bean juice is poured into an iron pot and boiled at around 100°C. Once boiling, approximately 700 grams of pre-pulverized sweet potato starch is added gradually while gently stirring for about one minute. Then, 50 grams of coagulant is introduced, causing the proteins from both the soybeans and sweet potatoes to curdle and settle. The mixture is then placed into a cloth-lined box, pressed to remove excess moisture, cut into desired sizes, and cooled to form the final sweet potato tofu.
Next, sweet potato sweet jujube is another traditional delicacy. It starts with selecting high-sugar sweet potato varieties like red or yellow heart types, which are left to rest for 15–20 days after harvest to allow natural starch conversion. The sweet potatoes are washed, peeled, and steamed until tender. After cooling, they are cut into 5–6 cm long and 2–3 cm thick pieces. These pieces are then sun-dried or baked in an oven, turning them slowly to maintain their shape until the moisture content reaches about 35%. They are then reshaped into oval forms and dried further to reduce moisture to around 20%, resulting in a delicious, chewy snack. This product has gained popularity and is now exported to Southeast Asian countries.
Another popular item is sweet potato yogurt. Fresh, undamaged sweet potatoes are washed, boiled for 3–5 minutes at 95–100°C, and then mashed. The formula includes 40% sweet potato puree, 60% fresh milk, 6% sucrose, 4% starter culture, and 0.3% of a composite stabilizer (agar: xanthan gum: monoglyceride = 0.2%: 0.5%: 0.05%). The ingredients are mixed, homogenized twice at 25 MPa, sterilized at 90°C for 15 minutes, and cooled to 40°C. A mix of lactic acid bacteria and cocci (in a 1:1 ratio) is added, and the mixture is fermented at 40°C for 6 hours, followed by a cold post-fermentation at 0–5°C for 16 hours. The result is a smooth, creamy yogurt with a sweet potato flavor, rich in nutrients and pleasant in texture.
Lastly, crispy sweet potato oil cake is a simple yet tasty treat. Steamed sweet potatoes are peeled, mashed, and combined with an equal weight of dry flour. Water is added to create a soft dough, which is then fried like regular fried cakes. Adding the right amount of water ensures the dough remains soft and easy to handle. To prevent sticking during frying, a small amount of oil is used. The end result is a crispy, golden-brown cake with a unique sweet potato flavor.
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