Sweet potato
Ipomoea batatas
Distinctively sweet with deep caramelized notes when roasted; vegetal-floral undertones in raw flesh.
About Sweet
The sweet potato — unrelated botanically to the standard potato — is the orange-fleshed root vegetable that defines American Southern cuisine (sweet potato pie, candied yams), West African culinary traditions, and modern American 'healthy carb' culture. The Beauregard cultivar dominates American production. Despite frequent labeling confusion, true yams (Dioscorea family) are botanically and culinarily distinct from sweet potatoes — yams have rough scaly skin, white flesh, and starchy texture, while sweet potatoes have smooth skin, orange flesh, and natural sweetness. The 'candied yams' tradition uses sweet potatoes, not actual yams. White and purple sweet potatoes exist as heirloom varieties with different flavor profiles.
Variety profile
Common uses
- Baked sweet potato
- Sweet potato fries
- Sweet potato pie
- Mashed sweet potato
- Roasted with savory spice
Editorial notes
Don't refrigerate sweet potatoes — cold storage damages cell structure and creates a hard core that won't soften when cooked. Cool, dark pantry is correct.