Everyone has heard of them, many have tried them, and some even love them. The sweet potato is a rare treat for any potato lover, as it usually only makes an appearance on the plate a couple of times a year. They show up when your aunt brings them over for the holidays, or when your mother or grandmother whips up a special dish. For me, it’s only during occasions like Thanksgiving, Christmas, or even Easter when their orange glow can be seen on the table. But what exactly are these little darlings? Where do sweet potatoes come from? And how did they get their name?
Although we refer to them as sweet potatoes, their proper name is Ipomoea batatas. In reality, they are only distantly related to the familiar potato (Solanum tuberosum). The sweet potato is a crop plant whose large, “sweet tasting” starchy roots give it the standing of an important root vegetable. When you hear talk of “sweet potatoes” in North America, you may also hear them referred to as “yams.” When sweet potatoes were introduced to the Southern U.S. decades ago, producers and distributors wanted to distinguish between the orange-fleshed sweet potatoes and the more traditional white-fleshed varieties. To do so, they adopted the name “yam” from an African word that means “starchy plant.” And the name has stuck ever since. However, the “sweet potato” is even more distantly related to the actual yam than it is to the potato.
Origins and Growing Conditions of Sweet Potatoes
The origin of the sweet potato is similar to that of the potato, as both are native to South America. The sweet potato is originally from the tropical Americas and was first domesticated there at least 5,000 years ago. They spread quickly throughout the region and even into the Caribbean. Before Western exploration, sweet potatoes were also present in Polynesia, a group of over 1,000 islands scattered across the southern and central parts of the Pacific Ocean. How exactly they arrived on these islands has been the subject of much debate. Today, sweet potatoes can be found growing in tropical and warm temperate regions where there is enough water to support their growth. In North America, North Carolina is the leading state in sweet potato production, providing around 40% of the annual U.S. crop.
Sweet potatoes are sometimes considered “the small farmer’s crop” because they are very easy to grow. Although they do not tolerate frost, sweet potatoes thrive in many farming conditions. They have few natural enemies, which means pesticides are rarely needed, and they can grow in poor soil with little fertilizer. They are also easy to plant because they are sown by vine cuttings rather than seeds. Additionally, their rapidly growing vines shade out weeds, so farmers do not have to spend much time weeding and can focus on other crops. In tropical areas, they can simply remain in the ground and be harvested as needed. Not only does their ease of cultivation make them popular, but their sweet taste and high nutritional value also make sweet potatoes an excellent food choice. Along with their starch, sweet potatoes are rich in dietary fiber and contain vitamins A, C, and B6.
In 1992, the Center for Science in the Public Interest conducted a study comparing the nutritional value of various vegetables to that of the sweet potato. By examining factors such as fiber content, the quality and amount of complex carbohydrates, protein, and the levels of vitamin A, vitamin C, calcium, and iron, the sweet potato was ranked as the most nutritious vegetable. Sweet potatoes with dark orange flesh, often referred to as “yams,” contain more vitamin A.
There are seven major varieties of sweet potato, including Jersey, Kotobuki (Japanese), Okinawan (which is purple in color), Papa Doc, Beauregard, Garnet, and Jewel. The last three are often mistaken for “yams” in the United States.
This wraps up everything you need to know about the sweet potato. After doing my research, I’ve come to realize that it’s not just a special side dish at family holiday gatherings, but rather a highly nutritious vegetable that I should eat more often. You might want to do the same. After all, the more color in your diet, the healthier you’ll be. I can’t think of too many foods that are the color orange, except for oranges, of course. So go ahead and try some more sweet potatoes—or “yams,” if you will. Here’s a recipe to get you started.
Mashed Sweet Potatoes with Honey
Sweet potatoes are cooked and mashed with honey, brown sugar, butter, and milk, then baked in the oven with marshmallows.
Ingredients:
2 cups warm mashed sweet potatoes
1/4 teaspoon salt
1 tablespoon light brown sugar
2 tablespoons honey
2 tablespoons butter
1/2 cup milk
1 cup miniature marshmallows
Preparation: Blend sweet potatoes, salt, brown sugar, honey, butter, and milk. Spoon into a buttered 1-quart casserole. Top with marshmallows. Bake at 350° until marshmallows are browned.
Serves 4.
