Common Name: Sweet Potato

Scientific Name: Ipomoea batatas

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: The sweet potato is a member of the morning glory family and is native to South America, where it has been cultivated for approximately 5,000 years.

It is speculated that Polynesia may have had some contact with South America before European exploration, and this contact may have led to the spread of sweet potatoes across the Pacific Islands.

By the time Columbus reached the Americas, the sweet potato was already an established food source in South America. He brought the plant back to Spain, where several different varieties were developed over the next century. From there, it was introduced to the Philippines, a Spanish colony at the time, which then introduced it to China, where it remains a staple food.

Confusingly, sugary orange varieties were labeled as “yams” in 1930s marketing campaigns, but the term actually refers to a completely unrelated species.

Uses: Sweet potatoes can be roasted or baked, which is a common winter street food in many countries. They can be incorporated in baked goods such as muffins, cakes, and pies, or they can be candied in sugar syrup. They are also good in savory applications like tempura, casseroles, and can be made into fries and chips.

Selection & Storage: Look for firm roots that are free of decay and off odors.

Store in a cool (55°F/13°C), dark, and well-ventilated space. Avoid storing in the refrigerator, as it can result in a hard core that won’t soften even with thorough cooking.

Taste Rating: ★★★☆☆

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