Sweet Potatoes

The sweet potato is the tuberous root of a tropical vine. With a sweet flavour similar to that of artichoke, roast chestnuts or squash, they are an important ingredient in Creole, Caribbean and Polynesian cooking.

There are two major varieties: one with a thick, dark orange skin and bright orange flesh, and a pale version that has thin, light yellow skin and flesh. Both versions are extremely rich in dietary fibre, vitamin A, vitamin C and vitamin B6, with the darker sweet potatoes being richer in Vitamin A than the light fleshed varieties.

Although they are not related to the ordinary potato, they may be prepared in much the same way, by boiling, frying, baking, roasting, mashing and making into chips. They may also be candied (prepared with sugar, marshmallows, maple syrup, molasses or other sweet ingredients) and served as a traditional accompaniment for the American Thanksgiving turkey.

Although sweet potatoes are often known as 'yams' in North America, they should not be confused with true yams, which are an entirely different species.

Beauregard