A sweet potato is not a potato. Often labeled a yam, it is not a yam either! This tropical vegetable, which may have originated in Ecuador, is a member of the morning-glory, or Convulvus family. Spanish explorers corrupted the Native American “batata” to create a long-standing confusion. Sweet potatoes resemble yams only in appearance; botanically unrelated, sweet potatoes differ in taste, texture, and uses. True yams grow in Africa and Asia, while sweet potatoes remain a North and South American favorite. Sweet potatoes grow best in long summer seasons, but some varieties have been adapted to shorter northern winters.
What to Look For:
1. Smooth unscarred skin.
2. Close-to-cylindrical shape. Sweet potatoes grow in clusters, but overly contorted roots will not cook evenly.
3. Dark orange color, if samples have been cut.
4. Avoid potatoes with dark marks, cracks, or soft spots.
5. Very large sweet potatoes may have a woody texture.
Sweet Potato Storage and Preparation Tips:
1. Store sweet potatoes at cool room temperature.
2. Do not refrigerate; this can produce a hard core and changes taste.
3. Use within a week of purchase.
4. Scrub potatoes under cold water just before using.
5. If baking, cut off tips or prick with fork to prevent explosion.
Cooking with Sweet Potatoes:
Sweet potatoes are a mainstay of American southern cooking and form an important part of Caribbean and South American cuisines as well. Sweet potatoes can be baked and boiled. Some traditional North American recipes expand on natural sweetness, mashing sweet potatoes with sugar and spices and topping with marshmallows. Sweet potato pie replaces pumpkin pie in many southern households. Caribbean recipes combine sliced sweet potatoes with onions and peppers, pair them with tropical fruits, or stew them with meat. Central and South American cooks make stews and soups with sweet potatoes, combining them with other vegetables and seasoning them with cumin and chilis.
Sweet Potato Nutrition Highlights:
Sweet potatoes contain twice the daily requirement for vitamin A; beta-carotene takes credit for their bright orange color. They are high in vitamin C, potassium and fiber. They are a good source of iron and vitamin B1 (thiamin), which contributes to nerve function.