How to cook sweet potatos

The sweet potato, a smooth-skinned, oblong or elongated tropical tuber, is not related to the white potato. Instead, it is a member of the morning glory family. Nor is the sweet potato a yam, which actually is a completely different vegetable. The sweet potato’s smooth skin may vary from pale yellow to vivid orange to deep purple, depending on the variety. The sweet flesh may be light yellow, pink, red, or deep orange.

Family – Convolvulaceae

Scientific name – Ipomoea batatas
Common name – sweet potato

High in vitamin A (beta-carotene) and vitamin C
A good source of vitamin B6, potassium, and fiber

Varieties

Sweet potatoes are categorized into two basic types. The orange-fleshed varieties, with tan to brownish red or purple skin, a plump shape, and sweet flavor, are the most common. The yellow-fleshed potatoes tend to be firmer, dryer, and less sweet and have a slightly mealy texture and yellowish tan to fawn-colored skins. Current varieties of sweet potato include the Beauregard, the Garnet, the Hernandez, and the Jewel.

Origin and botanical facts

The sweet potato, a native of the tropical regions of the Americas, was important in the diet of the Aztec people of Mexico and the Incas of Peru. Remains of sweet potatoes that are 10,000 to 20,000 years old have been found in Peruvian caves. Sweet potatoes were introduced to Europe by Columbus, later brought to Asia by other explorers, and widely cultivated in the American colonies, where they became a dietary staple for early settlers and Revolutionary War soldiers. Today, sweet potatoes are cultivated in many parts of the world. Major suppliers include China, Indonesia, Vietnam, and Uganda. In the United States, sweet potatoes rank 10th among vegetables grown. North Carolina, Louisiana, California, and Georgia are the major suppliers. Although their peak season is the autumn and early winter, they are sold year-round. Sweet potato tubers can be harvested by machine, but they must be handled carefully, because their thin skin bruises easily, which can lead to rapid spoilage. After harvest, sweet potatoes can be stored for about 10 days at 85 degrees F and 85 percent humidity to heal any small wounds and increase sweetness.

How to cook sweet potatos

Sweet potatoes that are firm with skin that is of uniform, bright color should be chosen. Sweet potatoes should be stored in a cool, dark, dry, well-ventilated place but not in the refrigerator, because temperatures less than 50 degrees F produce a hard texture and unpleasant taste. They should be scrubbed well in cold water just before use and cooked in their skins to preserve nutrients and prevent the flesh from darkening. After cooking, the skin can be removed easily. Both types of sweet potato can be baked, boiled, or microwaved. Although cooked potatoes are naturally sweet, apple cider, lemon juice, orange peel, orange juice, pineapple, nutmeg, allspice, cinnamon, and ginger enhance their sweetness. They are a tasty ingredient in casseroles and stews, especially with apple or other fruit slices added. They also can be substituted for pureed pumpkin in baked breads, cakes, cookies, custards, pies, and muffins.

Nutrient composition

Fresh sweet potatoes are high in vitamin A (beta-carotene) and vitamin C. They are a good source of vitamin B6, potassium, and fiber. Canned and frozen potatoes are considerably less nutritious.