Rice-cooker roasted sweet potato with astragalus & red date tea
Sweet, lightly caramelised sweet potatoes from the rice cooker with a mild astragalus and red date tea — simple, gentle and low-allergen.
- 50 min
- Serves 2
- Bake
- Easy
Why it suits you: Sensitive types often get hay fever or itchy skin at every change of season, and Cold Dew brings dry air and big day-night swings. Sweet potato supports digestion and a little astragalus with red dates strengthens defensive qi — simple, low-allergen and safe.
Method
Prep 5 min · Cook 45 min- 1Wash and dry the sweet potatoes and put them, skin on, in the rice cooker with 100 ml water. Press 'cook'.
- 2When it switches to 'keep warm', leave for 10 minutes, turn the potatoes over and press 'cook' again, until a chopstick slides in and the skin is lightly caramelised.
- 3Meanwhile rinse the astragalus and red dates, put them in a flask, add 500 ml boiling water and steep for 30 minutes.
- 4Peel and eat the sweet potatoes warm, sipping the tea alongside.
Cautions
- Pause the astragalus during a cold, fever or sore throat — just drink the red date tea.
Chef's tips
- No rice cooker? Air-fry at 200°C for 30–35 minutes, turning once.
The TCM view
Sweet potato is sweet and neutral; it supports the spleen, builds qi and keeps you regular. Astragalus is sweet and slightly warm and strengthens defensive qi against wind and cold. Red dates are sweet and warm and nourish digestion. Neutral to gently warm — nourishing without heating, so it will not aggravate Cold Dew dryness.
