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The sweet potato or sweetpotato ( Ipomoea batatas) is a plant in the morning glory family, Convolvulaceae. Its sizeable, , sweet-tasting are used as a root vegetable,Jennifer A. Woolfe (1992). 9780521402958, Cambridge University Press (CUP) and the International Potato Center (CIP). ISBN 9780521402958 which is a staple food in parts of the world. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Moreover, the young shoots and leaves are occasionally eaten as Leaf vegetable. The sweet potato and the potato are in the order Solanales, making them distant relatives. Although darker sweet potatoes are often known as "yams" in parts of North America, they are even more distant from actual yams, which are monocots in the order Dioscoreales.
The sweet potato is Native species to the tropical regions of South America in what is present-day Ecuador. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally (e.g., Ipomoea aquatica "kangkong" as a green vegetable), but many are poisonous. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glory, but that term is not usually extended to I. batatas. Some of I. batatas are grown as under the name tuberous morning glory, and used in a horticultural context. Sweet potatoes can also be called yams in North America. When soft varieties were first grown commercially there, there was a need to differentiate between the two. Enslaved Africans had already been calling the 'soft' sweet potatoes 'yams' because they resembled the unrelated yams in Africa. Thus, 'soft' sweet potatoes were referred to as 'yams' to distinguish them from the 'firm' varieties.
The hermaphrodite, five-fold and short-stalked flowers are single or few in stalked, zymous inflorescences that arise from the leaf axils and stand upright. It produces flowers when the Photoperiodism. The small are elongated and tapering to a point and spiky and (rarely only 7) long, usually finely haired or ciliate. The inner three are a little longer. The long, overgrown and funnel-shaped, folded crown, with a shorter hem, can be lavender to purple-lavender in color, the throat is usually darker in color, but white crowns can also appear. The enclosed stamens are of unequal length with glandular filaments. The two-chamber ovary is upper constant with a relatively short stylus. Seeds are only produced from cross-pollination.
The flowers open before sunrise and stay open for a few hours. They close again in the morning and begin to wither. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.
Ipomoea trifida, a diploid, is the closest wild relative of the sweet potato, which originated with an initial cross between a tetraploid and another diploid parent, followed by a second complete genome duplication event. The oldest radiocarbon dating remains of the sweet potato known today were discovered in caves from the Chilca Canyon, in the south-central zone of Peru, and yield an age of 8080 ± 170 BC.
Some researchers, citing divergence time estimates, suggest that sweet potatoes might have been present in Polynesia thousands of years before humans arrived there. However, the present scholarly consensus favours the pre-Columbian contact model.
The sweet potato arrived in Europe with the Columbian exchange. It is recorded, for example, in Elinor Fettiplace's Receipt Book, compiled in England in 1604.Dickson Wright, 2011. Pages 149–169
Sweet potatoes were first introduced to the Philippines during the Spanish colonial period (1521–1898) via the Manila galleons, along with other New World crops. It was introduced to the Fujian of China in about 1594 from Luzon, in response to a major crop failure. The growing of sweet potatoes was encouraged by the Governor Chin Hsüeh-tseng (Jin Xuezeng).
Sweet potatoes were also introduced to the Ryukyu Kingdom, present-day Okinawa, Japan, in the early 1600s by the Portuguese. Sweet potatoes became a staple in Japan because they were important in preventing famine when rice harvests were poor. Aoki Konyō helped popularize the cultivation of the sweet potato in Japan, and the Tokugawa bakufu sponsored, published, and disseminated a vernacular Japanese translation of his research monograph on sweet potatoes to encourage their growth more broadly. Sweet potatoes were planted in Shōgun Tokugawa Yoshimune's private garden. It was first introduced to Korea in 1764. Kang P'il-ri and Yi Kwang-ryŏ embarked on a project to grow sweet potatoes in Seoul in 1766, using the knowledge of Japanese cultivators they learned in Dongnae District starting in 1764. The project succeeded for a year but ultimately failed in winter 1767 after Kang's unexpected death.Ro (2021), 59.
Although the sweet potato is not closely related botanically to the common potato, they have a shared etymology. The first Europeans to taste sweet potatoes were members of Christopher Columbus's expedition in 1492. Later explorers found many cultivars under an assortment of local names, but the name which stayed was the indigenous Taíno name of . The Spanish combined this with the Quechua word for potato, papa, to create the word patata for the common potato.María Antonieta Andión Herrero (2025). 9788400082666, Editorial CSIC – CSIC Press. . ISBN 9788400082666
Though the sweet potato is also called batata (rtl=yes) in Hebrew language, this is not a direct loan of the Taíno word. Rather, the Spanish patata was loaned into Arabic as batata (rtl=yes), owing to the lack of a sound in Arabic, while the sweet potato was called batata ḥilwa (rtl=yes); literally ('sweet potato'). The Arabic batata was loaned into Hebrew as designating the sweet potato only, as Hebrew had its own word for the common potato, rtl=yes (tapuakh adama, literally 'earth apple'; compare French ).
Some organizations and researchers advocate for the styling of the name as one word— sweetpotato—instead of two, to emphasize the plant's genetic uniqueness from both common potatoes and yams and to avoid confusion of it being classified as a type of common potato. In its current usage in American English, the styling of the name as two words is still preferred.
In Argentina, Colombia, Venezuela, Puerto Rico, and the Dominican Republic, the sweet potato is called batata. In Brazil, the sweet potato is called batata doce. In Mexico, Bolivia, Peru, Chile, Central America, and the Philippines, the sweet potato is known as camote (alternatively spelled kamote in the Philippines), derived from the Nahuatl word camotli. El Diccionario de la lengua española, Real Academia Española In Peru and Bolivia, the general word in Quechua for the sweet potato is apichu, but there are variants used such as khumara, kumar (Ayacucho Quechua), and kumara (Bolivian Quechua), strikingly similar to the Polynesian name kumara and its regional Oceanic cognates (kumala, umala, ʻuala, etc.), which has led some scholars to suspect an instance of pre-Columbian trans-oceanic contact. This theory is also supported by genetic evidence.
In Australia, about 90% of production is devoted to the orange cultivar 'Beauregard', which was originally developed by the Louisiana Agricultural Experiment Station in 1981.
In New Zealand, the Māori varieties bore elongated tubers with white skin and a whitish flesh, which points to pre-European cross-Pacific travel. Known as kumara (from the Māori language kūmara), the most common cultivar now is the red 'Owairaka', but orange ('Beauregard'), gold, purple and other cultivars are also grown.
Depending on the cultivar and conditions, tuberous roots mature in two to nine months. With care, early-maturing cultivars can be grown as an Annual plant summer crop in warm temperate areas, such as the Eastern United States and China. Sweet potatoes rarely flower when the daylight is longer than 11 hours, as is normal outside of the tropics. They are mostly propagated by stem or root cuttings or by adventitious shoots called "slips" that grow out from the tuberous roots during storage. True seeds are used for breeding only.
They grow well in many farming conditions and have few natural enemies; pesticides are rarely needed. Sweet potatoes are grown on a variety of soils, but well-drained, light- and medium-textured soils with a pH range of 4.5–7.0 are more favorable for the plant. They can be grown in poor soils with little fertilizer. However, sweet potatoes are very sensitive to aluminium toxicity and will die about six weeks after planting if lime is not applied at planting in this type of soil. As they are sown by vine cuttings rather than seeds, sweet potatoes are relatively easy to plant. As the rapidly growing vines shade out weeds, little weeding is needed. A commonly used herbicide to rid the soil of any unwelcome plants that may interfere with growth is DCPA, also known as Dacthal. In the tropics, the crop can be maintained in the ground and harvested as needed for market or home consumption. In temperate regions, sweet potatoes are most often grown on larger farms and are harvested before first frosts.
Sweet potatoes are cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth. Sweet potatoes became common as a food crop in the islands of the Pacific Ocean, South India, Uganda and other African countries.
A cultivar of the sweet potato called the boniato is grown in the Caribbean; its flesh is cream-colored, unlike the more common orange hue seen in other cultivars. Boniatos are not as sweet and moist as other sweet potatoes, but their consistency and delicate flavor are different from the common orange-colored sweet potato.
| + Sweet potato production – 2020 | |
| 48.9 | |
| 6.9 | |
| 4.4 | |
| 1.7 | |
| 1.6 | |
| 89.5 | |
| Source: FAOSTAT of the United Nations | |
In the Southeastern U.S., sweet potatoes are traditionally cured to improve storage, flavor, and nutrition, and to allow wounds on the periderm of the harvested root to heal. Proper curing requires drying the freshly dug roots on the ground for two to three hours, then storage at with 90 to 95% relative humidity from five to fourteen days. Cured sweet potatoes can keep for thirteen months when stored at with >90% relative humidity. Colder temperatures injure the roots.
I. batatas suffers from several Phytophthoras including P. carotovorum, P. odoriferum, and P. wasabiae.
Sweet potato cultivars with dark orange flesh have more beta-carotene (converted to a higher vitamin A content once digested) than those with light-colored flesh, and their increased cultivation is being encouraged in Africa where vitamin A deficiency is a serious health problem. Sweet potato leaves are edible and can be prepared like spinach or turnip greens.
According to a study by the United Nations Food and Agriculture Organization, sweet potatoes are the most efficient staple food to grow in terms of farmland, yielding approximately daily.
The vines' tips and young leaves are edible as a green vegetable with a characteristic flavor. Older growths may be used as animal fodder.
The young leaves and vine tips of sweet potato leaves are widely consumed as a vegetable in West African countries (Guinea, Sierra Leone and Liberia, for example), as well as in northeastern Uganda, East Africa. According to FAO leaflet No. 13 – 1990, sweet potato leaves and shoots are a good source of vitamins A, C, and B2 (riboflavin), and according to research done by A. Khachatryan, are an excellent source of lutein.
In Kenya, Rhoda Nungo of the home economics department of the Ministry of Agriculture has written a guide to using sweet potatoes in modern recipes. This includes uses both in the mashed form and as flour from the dried tubers to replace part of the wheat flour and sugar in baked products such as cakes, chapatis, mandazis, bread, buns and cookies. A nutritious juice drink is made from the orange-fleshed cultivars, and deep-fried snacks are also included.
In Egypt, sweet potato tubers are known as batata (rtl=yes) and are a common street food in winter, when street vendors with carts fitted with ovens sell them to people passing time by the Nile or the sea. The cultivars used are an orange-fleshed one as well as a white/cream-fleshed one. They are also baked at home as a snack or dessert, drenched with honey.
In Ethiopia, the commonly found cultivars are black-skinned, cream-fleshed and called bitatis or mitatis. They are cultivated in the eastern and southern lower highlands and harvested during the rainy season (June/July). In recent years, better yielding orange-fleshed cultivars were released for cultivation by Haramaya University as a less sugary sweet potato with higher vitamin A content. Sweet potatoes are widely eaten boiled as a favored snack.
In South Africa, sweet potatoes are often eaten as a side dish such as soetpatats.
Sweet potato soup, served during winter, consists of sweet potato boiled in water with rock sugar and ginger. In Fujian cuisine and Taiwanese cuisine, sweet potato is often cooked with rice to make congee. Steamed and dried sweet potato is a specialty of Liancheng County. Sweet potato greens are a common side dish in Taiwanese cuisine, often boiled or sautéed and served with a garlic and soy sauce mixture, or simply salted before serving. They, as well as dishes featuring the sweet potato root, are commonly found at bento (poj=piān-tong) restaurants. In northeastern Chinese cuisine, sweet potatoes are often cut into chunks and fried, before being drenched into a pan of boiling syrup.
In some regions of India, sweet potato is roasted slowly over kitchen coals at night and eaten with some dressing, while the easier way in the south is simply boiling or pressure cooking before peeling, cubing and seasoning for a vegetable dish as part of the meal. In the Indian state of Tamil Nadu, it is known as sakkara valli kilangu. It is boiled and consumed as evening snack. In some parts of India, fresh sweet potato is chipped, dried and then ground into flour; this is then mixed with wheat flour and baked into Chapati (bread). Between 15 and 20 percent of the sweet potato harvest is converted by some Indian communities into pickles and snack chips. A part of the tuber harvest is used in India as cattle fodder.
In Pakistan, sweet potato is known as shakarqandi and is cooked as a vegetable dish and also with meat dishes (chicken, mutton or beef). The ash-roasted sweet potatoes are sold as a snack food and street food in Pakistani especially during the winter months.
In Sri Lanka, it is called bathala, and tubers are used mainly for breakfast (boiled sweet potato is commonly served with sambal or grated coconut) or as a supplementary curry dish for rice.
The tubers of this plant, known as kattala in Dhivehi language, have been used in the traditional diet of the Maldives. The leaves were finely chopped and used in dishes such as mas huni.
Japanese cuisine, both sweet potatoes (called satsuma-imo) and Dioscorea alata (called daijo or beni-imo) are grown. Boiling, roasting and steaming are the most common cooking methods. Also, the use in vegetable tempura is common. Daigaku-imo (大学芋) is a baked and caramel-syruped sweet potato dessert. As it is sweet and starchy, it is used in imo-kinton and some other wagashi, such as ofukuimo. What is commonly called "sweet potato" (スイートポテト) in Japan is a cake made by baking mashed sweet potatoes. Shōchū, a Japanese spirit normally made from the fermentation of rice, can also be made from sweet potato, in which case it is called imo-jōchū. Imo-rice, sweet potato cooked with rice, is popular in Guangdong, Taiwan and Japan. It is also served in nimono or nitsuke, boiled and typically flavored with soy sauce, mirin and dashi.
In Korean cuisine, sweet potato starch is used to produce dangmyeon (cellophane noodles). Sweet potatoes are also boiled, steamed, or roasted, and young stems are eaten as namul. Pizza restaurants such as Pizza Hut and Domino's in Korea are using sweet potatoes as a popular topping. Sweet potatoes are also used in the distillation of a variety of Soju. A popular Korean side dish or snack, goguma-mattang, also known as Korean candied sweet potato, is made by deep-frying sweet potatoes that were cut into big chunks and coating them with caramelized sugar.
In Malaysia and Singapore, sweet potato is often cut into small cubes and cooked with taro and coconut milk (santan) to make a sweet dessert called bubur cha cha. A favorite way of cooking sweet potato is deep-frying slices of sweet potato in batter, served as a tea-time snack. In homes, sweet potatoes are usually boiled. The leaves of sweet potatoes are usually stir-fried with only garlic or with sambal belacan and dried shrimp by Malaysians.
In the Philippines, sweet potatoes (locally known as camote or kamote) are an important food crop in rural areas. They are often a staple among impoverished families in provinces, as they are easier to cultivate and cost less than rice. The tubers are boiled or baked in coals and may be dipped in sugar or syrup. Young leaves and shoots (locally known as talbos ng kamote or camote tops) are eaten fresh in salads with shrimp paste (bagoong alamang) or fish sauce. They can be cooked in vinegar and soy sauce and served with fried fish (a dish known as adobong talbos ng kamote), or with recipes such as sinigang. The stew obtained from boiling camote tops is purple-colored, and is often mixed with lemon as juice. Sweet potatoes are also sold as street food in suburban and rural areas. Fried sweet potatoes coated with caramelized sugar and served in skewers ( camote cue) or as French fries are popular afternoon snacks. Sweet potatoes are also used in a variant of halo-halo called ginatan, where they are cooked in coconut milk and sugar and mixed with a variety of rootcrops, sago, jackfruit, and bilu-bilo (glutinous rice balls). Bread made from sweet potato flour is also gaining popularity. Sweet potato is relatively easy to propagate, and in rural areas can be seen abundantly at canals and dikes. The uncultivated plant is usually fed to pigs.
In Indonesia, sweet potatoes are locally known as ubi jalar (lit: "spreading tuber") or simply ubi and are frequently fried with batter and served as snacks with spicy condiments, along with other kinds of fritters such as fried bananas, tempeh, Tahu goreng, breadfruit, or cassava. In the mountainous regions of West Papua, sweet potatoes are the staple food among the natives there. Using the bakar batu method of cooking, rocks that have been burned in a nearby bonfire are thrown into a pit lined with leaves. Layers of sweet potatoes, an assortment of vegetables, and pork are piled on top of the rocks. The top of the pile is then insulated with more leaves, creating a pressure of heat and steam inside which cooks all food within the pile after several hours.
In Vietnamese cuisine sweet potatoes are known as khoai lang and they are commonly cooked with a sweetener such as corn syrup, honey, sugar, or molasses.
Young sweet potato leaves are also used as baby food, particularly in Southeast Asia and East Asia. Mashed sweet potato tubers are used similarly throughout the world.
The sweet potato became a favorite food item of the French and Spanish settlers, thus beginning a long history of cultivation in Louisiana. Sweet potatoes are recognized as the state vegetable of Alabama, Louisiana, and North Carolina. Sweet potato pie is also a traditional favorite dish in Southern U.S. cuisine. Another variation on the typical sweet potato pie is the Okinawan sweet potato haupia pie, which is made with purple sweet potatoes.
The fried sweet potatoes tradition dates to the early nineteenth century in the United States. Sweet potato fries or chips are a common preparation and are made by julienning and deep-frying sweet potatoes in the fashion of French fried potatoes. Roasting sliced or chopped sweet potatoes lightly coated in animal or vegetable oil at high heat became common in the United States at the start of the 21st century, a dish called "sweet potato fries". Sweet potato mash is served as a side dish, often at Thanksgiving dinner or with barbecue.
John Bettencourt Avila is called the "father of the sweet potato industry" in North America.
Prior to 2021, archaeologists believed that the sweet potato failed to flourish in New Zealand south of Christchurch due to the colder climate, forcing Māori in those latitudes to become (along with the Moriori of the Chatham Islands) the only Polynesian people who subsisted solely on Hunter-gatherer. However, a 2021 analysis of material excavated from a site near Dunedin, some further south, revealed that sweet potatoes were grown and stored there during the 15th century, before the industry was disrupted by factors speculated to be due to the Little Ice Age.
Māori traditionally cooked kūmara in a hāngī (earth oven). This is still a common practice when there are large gatherings on marae.
In 1947, black rot ( Ceratocystis fimbriata) appeared in kūmara around Auckland and increased in severity through the 1950s. A disease-free strain was developed by Joe Gock and Fay Gock. They gave the strain to the nation, earning them the Bledisloe Cup in 2013.
There are three main cultivars of kūmara sold in New Zealand: 'Owairaka Red' ("red"), 'Toka Toka Gold' ("gold"), and 'Beauregard' ("orange"). The country grows around 24,000 metric tons of kūmara annually, with nearly all of it (97%) grown in the Northland Region. Kūmara are widely available throughout New Zealand year-round, where they are a popular alternative to potatoes.
Kūmara are often included in roast meals, and served with sour cream and sweet chili sauce. They are served alongside such vegetables as potatoes and pumpkin and as such, are generally prepared in a savory manner. They are ubiquitous in supermarkets, roast meal takeaway shops and hāngī.
Among the Urapmin people of Papua New Guinea, taro (known in Urapmin language as ima) and the sweet potato (Urap: wan) are the main sources of sustenance, and in fact the word for 'food' in Urap is a compound of these two words.
In Spain, sweet potato is called boniato. On the evening of All Souls' Day, in Catalonia (northeastern Spain) it is traditional to serve roasted sweet potato and chestnuts, panellets and sweet wine. The occasion is called La Castanyada.Castanyada#Castañada As of 2023 Spain is the largest sweet potato producer in Europe.
Dulce de batata is a traditional Argentine, Paraguayan and Uruguayan dessert, which is made of sweet potatoes. It is a sweet Fruit preserves, which resembles a marmalade because of its color and sweetness but it has a harder texture, and has to be sliced into thin portions with a knife as if it were a pie.
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