Roasted Sweet Potatoes vs. Steamed Sweet Potatoes, the Battle of Flavors.

With its large drum, ear-covering hat, roasted sweet potatoes were, until recently, a symbol of winter. Although it's rare to see vendors roasting sweet potatoes inside drums with the iconic hat nowadays, the unique taste of roasted sweet potatoes remains unparalleled. The love for this distinct flavor might be driven not only by nostalgic memories but also by scientific reasons.

 

Roasted sweet potatoes are appealing not only for their unique flavor but also for scientific reasons.

 

Main Component of Sweet Potatoes and Scientific Changes

The primary component of sweet potatoes is carbohydrates, mainly starch, consisting of hundreds to thousands of glucose molecules. Smaller starch units activate taste buds more effectively, resulting in a more pronounced flavor. Starch with larger units does not produce a sweet taste. However, when sweet potatoes are roasted or steamed, an enzyme called beta (β)-amylase is released, breaking down starch into maltose. Maltose is a sweet substance found in malted beverages and syrups. Maltose has a notably sweet taste.

 

Cooking Methods Determine the Taste of Roasted Sweet Potatoes

The key to maximizing the sweetness of sweet potatoes is to produce more maltose. To ensure the effective breakdown of starch into maltose, beta-amylase needs sufficient time to work. Baking sweet potatoes allows beta-amylase to work for a more extended period compared to steaming. Beta-amylase is most active at temperatures between 55 to 65 degrees Celsius. Baking in an oven allows heat transfer through the air, while baking on stones enables indirect heat transfer through the skins, causing the internal temperature of sweet potatoes to rise slowly. This results in maintaining a temperature of around 60 degrees Celsius for an extended period. On the other hand, steamed sweet potatoes transfer heat through water, causing a quicker rise in internal temperature and rapid destruction of the enzyme.

 

Enjoying Delicious Roasted Sweet Potatoes at Home

We can easily enjoy delicious roasted sweet potatoes at home. By setting the oven to 60 degrees Celsius and slowly baking or placing small, clean stones in a kettle or pot, we can roast sweet potatoes on top of them.

 

However, be cautious as the sweet taste can be deceiving, potentially causing harm to the body. Roasted sweet potatoes with a high content of already broken down sugars raise blood sugar levels more rapidly than steamed sweet potatoes. According to studies, the glycemic index for steamed sweet potatoes is 70.8, while for roasted sweet potatoes, it's a whopping 90.9, significantly higher by 20. The glycemic index measures how quickly blood sugar rises after consuming a specific food, and the glycemic load is a value that adjusts the glycemic index based on food intake.

 

Roasted sweet potatoes are appealing not only for their unique flavor but also for scientific reasons. The cooking method significantly influences the taste, and it's easy to enjoy delicious roasted sweet potatoes at home. However, due to the potentially negative impact of excessive sugar intake, moderation is essential. The sweetness of maltose always lingers in our memories, making roasted sweet potatoes a special and unforgettable culinary experience.