Botanical name/plant family: Zipomoea batatas
Important practices: While sweet potatoes are typically grown with less pesticides overall than other potatoes and other produce, we always recommend choosing organic whenever possible!
Harvest season: I hate the cold, so I'm ready to eat in the fall before the frost hits.
Great source of: Vitamin A, calcium, Vitamin C, and several B vitamins. I also have tons of fiber and antioxidants, and have less of an effect on blood sugar than white potatoes.
Storage methods: Keep me in a cool, dark and dry place, and I'm good for at least a week. Make sure not to store me near onions, as they release gasses that make me more likely to sprout.
Cooking methods: I can be baked, mashed, roasted, or boiled. Cut me into cubes and roast in the oven, then add me on top of salads or as a side dish. Replace white potatoes with me in breakfast hashes, stews, casseroles, or mashed potatoes. I'm great in chili, too! You can even slice me into thin pieces, put me in the toaster, then top me with nut butter and banana or avocado and egg. I'm also great in sweet dishes, such as baked and topped with yogurt, or in pies or pancakes.
World cuisines: Sweet potatoes are popular in African cuisines and are a staple food in the Pacific Islands. Japanese sweet potatoes, which are purple on the outside with a white flesh, are used in a variety of dishes throughout Asia.
Pairings: I pair nicely with corn, black beans, red onions, chili powder and tomatoes in southwestern-style dishes. Or try me with other root vegetables, garlic, and rosemary. I'm also delicious as a dessert with maple, cinnamon, and nuts!
Although I'm sometimes mistaken for a yam, I'm actually part of a completely different plant family.
My juice is combined with lime juice to make clothing dye in South America..
I'm the official state vegetable of North Carolina.