Abstract
The color, sweetness, hardness, and adhesion of varieties of sweet potatoes were compared, and dishes that
take advantage of their cooking characteristics were proposed. Beniazuma is sweet, slightly hard, and has little
adhesive, making it suitable for preparing sweet potato rice and tempura, which do not lose their shape even
when heated. Beniharuka and annouimo are varieties of sweet potatoes that are highly adhesive and have a
sticky texture, making them suitable for preparing roasted sweet potatoes. Silk sweets are highly adhesive,
sticky, and easy to crush, making them suitable for preparing sweets by pureeing. Naruto kintoki and purple
sweet road are soft, a bit adhesive, non-sticky, and have a weak sweetness, making them suitable for preparing
croquettes. Purple sweet road has brightly colored tuber flesh, resulting in colorful croquettes.
