Vegetable

Sweet Potato

Sweet potato (Ipomoea batatas) is a tropical morning-glory storage root—not a potato—with flesh ranging from dry white or yellow to moist deep orange and purple. Orange types are high in beta-carotene and turn soft and candy-sweet when roasted; drier white and Japanese varieties hold shape for tempura, fries, and simmered dishes. Skin colour does not always match flesh; cure after harvest to heal skins and concentrate sugar. Roast whole until collapsing, mash, fry, or purée into soups, pies, and breads. Moist cultivars suit baking and purées; firm dry ones suit cubes and noodles. Never confuse with true yams (Dioscorea), which are starchier and less sweet. Store cool and dry—not refrigerated like white potatoes—or cold injury creates hard centres and off flavours.