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Overview

Brief Summary

Ipomoea batatas, the sweet potato, is a tuber-producing herbaceous dicotyledonous perennial vining plant in the Convolvulaceae (morning glory family) that originated in Central America and is now widely grown as a food crop in tropical and subtropical regions worldwide (between 40°N and 32°S latitude). It is the second most important root crop grown globally (after cassava, Manihot esculenta). Its large, starchy, sweet-tasting, tuberous roots are particularly important as a food crop in Southeast Asia, Oceania, and Latin America.

The sweet potato is only distantly related to the true potato (Solanum tuberosum). Although some varieties are referred to as yams, they are not true yams, which are a distinct set of species of the genus Dioscorea, in the monocot family Dioscoreaceae, native to Asia and Africa.

The sweet potato plant, which is often cultivated as an annual from the easily rooted vegetative cuttings, is a trailing vine with alternate leaves up to 30 cm (12 inches) long, which range from heart-shaped to lobed, depending on the cultivar. Flower petals are fused into a radially symmetrical funnel-shaped corolla, pink to purple in color. (Various Ipomoea species are cultivated as ornamental morning glories, and although the flowers of I. batatas are not as showy as some, it is the source of ornamental as well as edible cultivars, including some with variegated foliage.) Tubers are long and tapered, with a smooth skin whose color ranges between purple, red, brown, and beige. The flesh ranges from beige through yellow, orange, and purple, and may be dry and mealy (as in the yellowish types referred to as yams) or moist and smooth.

The tubers are an important source of carbohydrates in many developing nations, and are also a regional favorite in the southern U.S. Sweet potatoes are high in fiber and are a good source of vitamins B, C, and beta-carotene, as well as the amino acids lysine and threonine. Young leaves and shoots are also edible, and the entire plant is used as animal feed.

Total global commercial production of sweet potatoes in 2010 was 106.6 million metric tons, harvested from 8.1 million hectares. China is the leading producer of sweet potatoes accounting for around 72% of the global total, due in part to the use of sweet potatoes (rather than corn) to make ethanol. African nations including Uganda, Nigeria, and Tanzania, as well as Indonesia, Vietnam, India, and Japan also rank among the top ten producers. U.S. researchers are also exploring the use of sweet potatoes for biofuel, and developing new cultivars for this purpose using traditional and genetic engineering techniques.

(Biofuelscenter.org 2011, Sadik 1988, USDA 2012, Wikipedia 2012)

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Comprehensive Description

Description

Perennial herb, widely cultivated for its edible tubers. Stems with milky sap, prostate, rooting at the nodes, rarely twining. Leaves, up to 10 × 13 cm, triangular to broadly ovate in outline, entire or more or less deeply palmately 3-7-lobed, more or less cordate at the base. Flowers in several flowered axillary clusters on a long peduncle. Corolla funnel-shaped, pale mauve to whitish. Capsule ovoid.
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Derivation of specific name

batatas: Haitian name for the Sweet potato
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Distribution

Distribution: Widely cultivated in Puerto Rico and the Virgin Islands. Native to the Neotropics but cultivated throughout the tropics and subtropics.

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Localities documented in Tropicos sources

Convolvulus apiculata M. Martens & Galeotti:
Mexico (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea vulsa House:
Mexico (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea edulis (Choisy) Niederl.:
Bolivia (South America)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Batatas wallii C. Morren:
Guatemala (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea batatas (L.) Poir.:
Bolivia (South America)
Honduras (Mesoamerica)
Mexico (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea wallii (C. Morren) Hemsl.:
Belize (Mesoamerica)
Guatemala (Mesoamerica)
Honduras (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea rubro-viridis Baker:
Madagascar (Africa & Madagascar)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Convolvulus edulis Thunb.:
Japan (Asia)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea mucronata Schery:
Panama (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea batatas (L.) Lam.:
Argentina (South America)
Belize (Mesoamerica)
Bolivia (South America)
Brazil (South America)
Chile (South America)
Colombia (South America)
Costa Rica (Mesoamerica)
Comoros (Africa & Madagascar)
Ecuador (South America)
El Salvador (Mesoamerica)
French Guiana (South America)
Gabon (Africa & Madagascar)
Guatemala (Mesoamerica)
Guyana (South America)
Honduras (Mesoamerica)
India (Asia)
Japan (Asia)
Laos (Asia)
Mexico (Mesoamerica)
Madagascar (Africa & Madagascar)
Nicaragua (Mesoamerica)
Nepal (Asia)
Panama (Mesoamerica)
Peru (South America)
Philippines (Asia)
Pakistan (Asia)
Paraguay (South America)
Sri Lanka (Asia)
Suriname (South America)
Thailand (Asia)
Uruguay (South America)
United States (North America)
Venezuela (South America)
Vietnam (Asia)
Caribbean (Caribbean)
South Africa (Africa & Madagascar)
China (Asia)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea purpusii House:
Mexico (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea davidsoniae Standl.:
Panama (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Ipomoea confertiflora Standl.:
Belize (Mesoamerica)
Honduras (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Convolvulus hederaceus Sessé & Moc.:
Mexico (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Localities documented in Tropicos sources

Convolvulus attenuatus M. Martens & Galeotti:
Mexico (Mesoamerica)

Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
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Worldwide distribution

Probably native to South America
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Source: Flora of Zimbabwe

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National Distribution

United States

Origin: Exotic

Regularity: Regularly occurring

Currently: Unknown/Undetermined

Confidence: Confident

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Probably native of tropical South America; cultivated throughout tropical areas for its edible tubers ('sweet potato').
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Physical Description

Morphology

Elevation Range

1000-2200 m
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Description

Herbs annual, with ellipsoid, fusiform, or elongated subterranean tubers; sap milky; axial parts glabrous or pilose. Stems prostrate or ascending, rarely twining, green or purplish, much branched, rooting at nodes. Petiole 2.5-20 cm; leaf blade broadly ovate to circular, 4-13 X 3-13 cm, margin entire or palmately 3-5(-7)-lobed, herbaceous; lobes broadly ovate to linear-lanceolate, sparsely pilose or glabrous. Inflorescences 1- or 3-7-flowered; peduncle 2-10.5 cm, stout, angular; bracts early deciduous, lanceolate, 2-4 mm. Pedicel 2-10 mm. Sepals oblong or elliptic, ± unequal, glabrous or pilose abaxially, margin ciliate, apex acute, mucronulate, outer 2 sepals 7-10 mm, inner 3 sepals 8-11 mm. Corolla pink, white, pale purple to purple, with a darker center, campanulate to funnelform, 3-4 cm, glabrous. Stamens included. Pistil included; ovary pubescent or glabrous. Capsule rarely produced, ovoid or depressed globose. Seeds glabrous. 2n = 84, 90*.
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Diagnostic Description

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Synonym

Convolvulus batatas Linnaeus, Sp. Pl. 1: 154. 1753; Batatas edulis (Thunberg ex Murray) Choisy; C. candicans Solander ex Sims; C. edulis Thunberg ex Murray; Ipomoea batatas var. edulis (Thunberg ex Murray) Makino; I. batatas var. lobata Gagnepain & Courchet; I. edulis (Thunberg ex Murray) Makino; I. fastigiata Sweet.
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Type Information

Holotype for Ipomoea vulsa House
Catalog Number: US 291646
Collection: Smithsonian Institution, National Museum of Natural History, Department of Botany
Verification Degree: Original publication and alleged type specimen examined
Preparation: Pressed specimen
Collector(s): F. Mueller
Year Collected: 1855
Locality: Orizaba., Veracruz, Mexico, North America
  • Holotype: House, H. D. 1907. Muhlenbergia. 3: 45.
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Ecology

Habitat

Habitat & Distribution

Cultivated throughout China, sometimes persisting from cultivation, but doubtfully naturalized [Indonesia, Japan (Ryukyu Islands), Laos, Malaysia, Nepal, New Guinea, Pakistan, Philippines, Sri Lanka, Thailand, Vietnam; Africa, Australia, North America, Pacific Islands, South America, cultivated worldwide]
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Associations

Known Pests: Megastes grandalis (MOTHBORER) Euscepes batatae, Prodenia & Cyclas (WEAVELS) Meloidogyne & ROTLYLENCHUS RENIFORMIS (NEMATODES)_T

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Life History and Behavior

Life Cycle

Persistence: ANNUAL

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Molecular Biology and Genetics

Molecular Biology

Barcode data: Ipomoea batatas

The following is a representative barcode sequence, the centroid of all available sequences for this species.


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Statistics of barcoding coverage: Ipomoea batatas

Barcode of Life Data Systems (BOLDS) Stats
Public Records: 2
Specimens with Barcodes: 2
Species With Barcodes: 1
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Conservation

Conservation Status

NatureServe Conservation Status

Rounded Global Status Rank: G5 - Secure

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National NatureServe Conservation Status

United States

Rounded National Status Rank: NNA - Not Applicable

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Relevance to Humans and Ecosystems

Benefits

Economic Uses

Uses: FOOD, Root/tuber, Beverage (alcoholic), Beverage (non-alcoholic)

Production Methods: Cultivated

Comments: Major food crop around the world. Conservation of wild species should be coordinated with International Potato Center in Lima, Peru.

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Wikipedia

Sweet potato

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable.[1][2] The young leaves and shoots are sometimes eaten as greens. 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, but many are actually poisonous. The sweet potato is only distantly related to the potato (Solanum tuberosum) and does not belong to the nightshade family.

The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants; the name "tuberous morning glory" may be used in a horticultural context.

The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers. 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 varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.[3]

In certain parts of the world, sweet potatoes are locally known by other names.[4] In New Zealand English, the Māori term kūmara (also spelled kūmera) is commonly used. Although the soft, orange sweet potato is often called a "yam" in parts of North America, the sweet potato is botanically very distinct from a genuine yam (Dioscorea), which is native to Africa and Asia and belongs to the monocot family Dioscoreaceae. To add to the confusion, a different crop plant, the oca, Oxalis tuberosa (a species of woodbind), is called a "yam" in many parts of Polynesia, including New Zealand. To prevent confusion, the United States Department of Agriculture requires sweet potatoes labeled as "yams" to also be labeled as "sweet potatoes".[5] The sweet potato is North Carolina's state vegetable.[6]

Origin, distribution and diversity[edit]

Sweet potatoes in the field
Sweet potato tubers with different skin colors, on sale in Indonesia. Locally these are known as ubi jalar (creeping yam).

The origin and domestication of sweet potato is thought to be either in Central America or South America.[7] In Central America, sweet potatoes were domesticated at least 5,000 years ago.[8] In South America, Peruvian sweet potato remnants dating as far back as 8000 BC have been found.[9]

Austin (1988) postulated that the center of origin of I. batatas was between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela. The 'cultigen' had most likely been spread by local people to the Caribbean and South America by 2500 BC. Zhang et al. (1998) provided strong supporting evidence that the geographical zone postulated by Austin is the primary center of diversity. The much lower molecular diversity found in PeruEcuador suggests this region should be considered as secondary center of sweet potato diversity.

The sweet potato was also grown before western exploration in Polynesia. Sweet potato has been radiocarbon-dated in the Cook Islands to 1000 AD, and current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there.[10][11] It is possible, however, that South Americans brought it to the Pacific, although this is unlikely as it was the Polynesians who had a strong maritime tradition and not the native South Americans. The theory that the plant could spread by floating seeds across the ocean is not supported by evidence. Another point is that the sweet potato in Polynesia is the cultivated Ipomoea batatas, which is generally spread by vine cuttings and not by seeds.[12]

Sweet potatoes are now cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth. For example, sweet potatoes were introduced as a food crop in Japan, and by 1735 was planted in Shogun Tokugawa Yoshimune's private garden.[13] It was also introduced to Korea in 1764.[14]

According to the Food and Agriculture Organization (FAO) statistics, world production in 2004 was 127 million tonnes.[15] The majority comes from China, with a production of 105 million tonnes from 49,000 km2. About half of the Chinese crop is used for livestock feed.[8]

Per capita production is greatest in countries where sweet potatoes are a staple of human consumption, led by Papua New Guinea at about 500 kg[16] per person per year, the Solomon Islands at 160 kg, Burundi and Rwanda[17] at 130 kg and Uganda at 100 kg.

About 20,000 tonnes of sweet potatoes are produced annually in New Zealand, where sweet potato is known by its Māori name, kūmara. It was a staple food for Māori before European contact.[18]

In the U.S., North Carolina, the leading state in sweet potato production, provided 38.5% of the 2007 U.S. production of sweet potatoes. In 2007, California produced 23%, Louisiana 15.9%, and Mississippi 19% of the U.S. total.[19][20]

The town of Opelousas, Louisiana's "Yambilee" has been celebrated every October since 1946. The Frenchmen who established the first settlement at Opelousas in 1760 discovered the native Atakapa, Alabama, Choctaw, and Appalousa tribes eating sweet potatoes. The sweet potato became a favorite food item of the French and Spanish settlers and thus continued a long history of cultivation in Louisiana.[21]

Mississippi has about 150 farmers growing sweet potatoes on about 8,200 acres (30 km2), contributing $19 million to the state's economy. Mississippi's top five sweet potato producing counties are Calhoun, Chickasaw, Pontotoc, Yalobusha, and Panola. The National Sweet Potato Festival is held annually the entire first week in November in Vardaman (Calhoun County), which proclaims itself as "The Sweet Potato Capital".

The town of Benton, Kentucky, celebrates the sweet potato annually with its Tater Day Festival on the first Monday of April. The town of Gleason, Tennessee, celebrates the sweet potato on Labor Day weekend with its Tater Town Special.

Sweet potatoes became popular very early in the islands of the Pacific Ocean, spreading from Polynesia to Japan and the Philippines. One reason[original research?] is that they were a reliable crop in cases of crop failure of other staple foods because of typhoon flooding. They are featured in many favorite dishes in Japan, Taiwan, the Philippines, and other island nations. Indonesia, Vietnam, India, and some other Asian countries are also large sweet potato growers. Sweet potato, also known as kelang in Tulu is part of Udupi cuisine. Uganda (the second largest grower after China), Rwanda, and some other African countries also grow a large crop which is an important part of their peoples' diets. The New World, the original home of the sweet potato, grows less than three percent (3%) of the world's supply. Europe has only a very small sweet potato production, mainly in Portugal. In the Caribbean, a variety of the sweet potato called the boniato is popular. The flesh of the boniato is cream-colored, unlike the more popular orange hue seen in other varieties. Boniatos are not as sweet and moist as other sweet potatoes, but many people prefer their fluffier consistency and more delicate flavor.

Sweet Potato Harvest.

Sweet potatoes have been an important part of the diet in the United States for most of its history, especially in the Southeast. From the middle of the 20th century, however, they have become less popular. The average per capita consumption of sweet potatoes in the United States is only about 1.5–2 kg (3.3–4.4 lb) per year, down from 13 kg (29 lb) in 1920. Southerner Kent Wrench writes: "The Sweet Potato became associated with hard times in the minds of our ancestors and when they became affluent enough to change their menu, the potato was served less often."[22]

Cultivation[edit]

Producers (in million tonnes)[23]
Data for year 2011
China81.7
Uganda2.8
Nigeria2.8
Indonesia2.0
Tanzania1.4
Vietnam1.3
India1.1
United States1.0
World106.5

The plant does not tolerate frost. It grows best at an average temperature of 24 °C (75 °F), abundant sunshine and warm nights. Annual rainfalls of 750–1,000 mm (30–39 in) are considered most suitable, with a minimum of 500 mm (20 in) in the growing season. The crop is sensitive to drought at the tuber initiation stage 50–60 days after planting, and it is not tolerant to water-logging, as it may cause tuber rots and reduce growth of storage roots if aeration is poor.[24]

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 summer crop in temperate areas, such as the northern United States. 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 roots 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.[2] They can be grown in poor soils with little fertilizer. However, sweet potatoes are very sensitive to aluminum toxicity and will die about six weeks after planting if lime is not applied at planting in this type of soil.[2] Because they are sown by vine cuttings rather than seeds, sweet potatoes are relatively easy to plant. Because the rapidly growing vines shade out weeds, little weeding is needed. 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.

The softer, orange-fleshed variety of sweet potato
Naturalized sweet potato in the Philippines (locally known as camote)

In the Southeastern United States, sweet potatoes are traditionally cured to improve storage, flavor, and nutrition, and to allow wounds on the periderm of the harvested root to heal.[22] Proper curing requires drying the freshly dug roots on the ground for two to three hours, then storage at 85–90 °F (29–32 °C) with 90 to 95% relative humidity from five to fourteen days. Cured sweet potatoes can keep for thirteen months when stored at 55–59 °F (13–15 °C) with >90% relative humidity. Colder temperatures injure the roots.[25][26]

Yields of sweet potato crop[edit]

In 2010, the world average annual yield for sweet potato crop was 13.2 tonnes per hectare. The most productive farms of sweet potato breeds were in Senegal, where the nationwide average annual yield was 33.3 tonnes per hectare.[27] Yields as high as 80 metric tonnes per hectare have been reported from farms of Israel.[28]

Diseases[edit]

Nutrient content[edit]

Tubers of a sweet potato plant, partially exposed during harvesting
Raw Sweet Potato
Nutritional value per 100 g (3.5 oz)
Energy359 kJ (86 kcal)
Carbohydrates20.1 g
- Starch12.7 g
- Sugars4.2 g
- Dietary fibre3 g
Fat0.1 g
Protein1.6 g
Vitamin A equiv.709 μg (89%)
- beta-carotene8509 μg (79%)
Thiamine (vit. B1)0.078 mg (7%)
Riboflavin (vit. B2)0.061 mg (5%)
Niacin (vit. B3)0.557 mg (4%)
Pantothenic acid (B5)0.8 mg (16%)
Vitamin B60.209 mg (16%)
Folate (vit. B9)11 μg (3%)
Vitamin C2.4 mg (3%)
Vitamin E0.26 mg (2%)
Calcium30 mg (3%)
Iron0.61 mg (5%)
Magnesium25 mg (7%)
Manganese0.258 mg (12%)
Phosphorus47 mg (7%)
Potassium337 mg (7%)
Sodium55 mg (4%)
Zinc0.3 mg (3%)
Link to USDA Database entry
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Sweet potato, cooked, baked in skin, without salt
Nutritional value per 100 g (3.5 oz)
Energy378 kJ (90 kcal)
Carbohydrates20.7 g
- Starch7.05 g
- Sugars6.5 g
- Dietary fiber3.3 g
Fat0.15 g
Protein2.0 g
Vitamin A equiv.961 μg (120%)
Thiamine (vit. B1)0.11 mg (10%)
Riboflavin (vit. B2)0.11 mg (9%)
Niacin (vit. B3)1.5 mg (10%)
Vitamin B60.29 mg (22%)
Folate (vit. B9)6 μg (2%)
Vitamin C19.6 mg (24%)
Vitamin E0.71 mg (5%)
Calcium38 mg (4%)
Iron0.69 mg (5%)
Magnesium27 mg (8%)
Manganese0.5 mg (24%)
Phosphorus54 mg (8%)
Potassium475 mg (10%)
Sodium36 mg (2%)
Zinc0.32 mg (3%)
Link to USDA Database entry
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

Besides simple starches, raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene (a provitamin A carotenoid), while having moderate contents of other micronutrients, including vitamin B5, vitamin B6, manganese and potassium (right table).[29] When cooked by baking, small variable changes in micronutrient content occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving (right table),[30] as well as an increase in polyphenol levels.[31]

The Center for Science in the Public Interest has compared the nutritional value of sweet potatoes to other foods.[32] Considering fiber content, complex carbohydrates, protein, vitamin A and potassium, the sweet potato ranked highest in nutritional value.

Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem. A 2012 study of 10,000 households in Uganda found that 50% of children who ate normal sweet potatoes suffered from vitamin A deficiency compared with only 10% of those on the high beta carotene variety.[33]

Comparison of sweet potato to other food staples[edit]

The table below presents the relative performance of sweet potato to other food staples. While sweet potato provides less edible energy and protein per unit weight than cereals, it is a higher nutrient density source of certain vitamins and minerals than cereals.[4]

Nutrient content of major staple foods[34]
STAPLE:Maize / Corn[A]Rice[B]Wheat[C]Potato[D]Cassava[E]Soybean (Green)[F]Sweet potato[G]Sorghum[H]Yam[Y]Plantain[Z]
Component (per 100g portion)AmountAmountAmountAmountAmountAmountAmountAmountAmountAmount
Water (g)1012137960687797065
Energy (kJ)1528152813693226706153601419494511
Protein (g)9.47.112.62.01.413.01.611.31.51.3
Fat (g)4.740.661.540.090.286.80.053.30.170.37
Carbohydrates (g)74807117381120752832
Fiber (g)7.31.312.22.21.84.236.34.12.3
Sugar (g)0.640.120.410.781.704.1800.515
Calcium (mg)7282912161973028173
Iron (mg)2.710.83.190.780.273.550.614.40.540.6
Magnesium (mg)127251262321652502137
Phosphorus (mg)2101152885727194472875534
Potassium (mg)287115363421271620337350816499
Sodium (mg)35526141555694
Zinc (mg)2.211.092.650.290.340.990.300.240.14
Copper (mg)0.310.220.430.110.100.130.15-0.180.08
Manganese (mg)0.491.093.990.150.380.550.26-0.40-
Selenium (μg)15.515.170.70.30.71.50.600.71.5
Vitamin C (mg)00019.720.6292.4017.118.4
Thiamin (mg)0.390.070.300.080.090.440.080.240.110.05
Riboflavin (mg)0.200.050.120.030.050.180.060.140.030.05
Niacin (mg)3.631.65.461.050.851.650.562.930.550.69
Pantothenic acid (mg)0.421.010.950.300.110.150.80-0.310.26
Vitamin B6 (mg)0.620.160.30.300.090.070.21-0.290.30
Folate Total (μg)1983816271651102322
Vitamin A (IU)214092131801418701381127
Vitamin E, alpha-tocopherol (mg)0.490.111.010.010.1900.2600.390.14
Vitamin K1 (μg)0.30.11.91.91.901.802.60.7
Beta-carotene (μg)97051808509083457
Lutein+zeaxanthin (μg)1355022080000030
Saturated fatty acids (g)0.670.180.260.030.070.790.020.460.040.14
Monounsaturated fatty acids (g)1.250.210.20.000.081.280.000.990.010.03
Polyunsaturated fatty acids (g)2.160.180.630.040.053.200.011.370.080.07
A corn, yellowB rice, white, long-grain, regular, raw, unenriched
C wheat, hard red winterD potato, flesh and skin, raw
E cassava, rawF soybeans, green, raw
G sweet potato, raw, unpreparedH sorghum, raw
Y yam, rawZ plantains, raw
Sweet potato leaves, raw
Nutritional value per 100 g (3.5 oz)
Energy175 kJ (42 kcal)
Carbohydrates8.82 g
- Dietary fiber5.3 g
Fat0.51 g
Protein2.49 g
Vitamin A equiv.189 μg (24%)
- beta-carotene2217 μg (21%)
- lutein and zeaxanthin14720 μg
Thiamine (vit. B1)0.156 mg (14%)
Riboflavin (vit. B2)0.345 mg (29%)
Niacin (vit. B3)1.13 mg (8%)
Pantothenic acid (B5)0.225 mg (5%)
Vitamin B60.19 mg (15%)
Vitamin C11 mg (13%)
Vitamin K302.2 μg (288%)
Calcium78 mg (8%)
Iron0.97 mg (7%)
Magnesium70 mg (20%)
Phosphorus81 mg (12%)
Potassium508 mg (11%)
Direct link to database entry [4]
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

Culinary uses[edit]

Japanese pastry

Although the leaves and shoots are also edible, the starchy tuberous roots are by far the most important product. In some tropical areas, they are a staple food crop.

Africa[edit]

Amukeke (sun-dried slices of root) and inginyo (sun-dried crushed root) are a staple food for people in northeastern Uganda.[35] Amukeke is mainly served for breakfast, eaten with peanut sauce. Inginyo is mixed with cassava flour and tamarind to make atapa. People eat atapa with smoked fish cooked in peanut sauce or with dried cowpea leaves cooked in peanut sauce.Emukaru (earth baked root) is eaten as a snack anytime and is mostly served with tea or with peanut sauce.

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.[35] 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 Egypt, sweet potato tubers are known as "batata" (بطاطا) are a common street food in winter, where street vendors with carts fitted with ovens sell them to people passing time by the Nile or the sea. The two varieties used are the orange fleshed one as well as the white/cream fleshed one. They are also baked at homes as a snack or dessert, drenched with honey.

Asia[edit]

The Purple Sweet Potato variety, commonly grown in Asia
Tong sui, a sweet potato-based soup popular in China during winter.
Bottle and two cartons of Japanese sweet potato shōchū spirits.

In China, sweet potatoes, typically of the yellow variety, are baked in a large iron drum, and sold as street food during winter.[36]
In Korea, sweet potatoes are baked in foil or in open fire, typically during winter. In Korean, sweet potatoes are called "Goguma". In Japan, this is called yaki-imo (roasted sweet potato), which typically uses either the yellow-fleshed Japanese sweet potato or the purple-fleshed (Okinawan) sweet potato.

Sweet potato soup, served during winter, consists of boiling sweet potato in water with rock sugar and ginger. 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 (Pe̍h-ōe-jī: 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.[37]

In some regions of India, fasts of religious nature are an occasion for a change in normal diet, and a total absence from cooking or eating is held as elective while a normal diet for a fasting day is a light feast consisting of different foods from usual, amongst which sweet potato is one of the prime sources of sustenance[citation needed]. Sweet potato – shakarkand, शक्करकंद – is eaten otherwise, too, and a popular variety of preparation in most parts is roasted slow over kitchen coals at night and eaten with some dressing—primarily salt, possibly yogurt—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 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 chapattis (bread). Between 15 to 20 percent of 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.[3]

The tubers of this plant, known as kattala in Dhivehi, have been used in the traditional diet of the Maldives. The leaves were finely chopped and used in dishes such as mas huni.[38]

In Japan, both sweet potatoes (called "satsuma-imo") and true purple yams (called "daijo" or "beni-imo") are grown. Boiled sweet potato is the most common way to eat it at home. Steaming sweet potatoes is also a common cooking method in Japan. Also, the use in vegetable tempura is common. Daigaku-imo is a baked sweet potato dessert. Because it is sweet and starchy, it is used in imo-kinton and some other wagashi (Japanese sweets), such as ofukuimo. 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-gohan, 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.

Imomeigetsu, also known as Tsukimi, is a Japanese festival honoring the beauty of autumn moon. Sake and sweet potatoes are offered to the moon, with prayers for an abundant harvest. Dishes made of sweet potato are ubiquitous. Shown here is Tsukimi dango.

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.

In Malaysia and Singapore, sweet potato is often cut into small cubes and cooked with yam and coconut milk (santan) to make a sweet dessert called bubur caca. A favorite way of cooking sweet potato is deep frying slices of sweet potato in batter, and 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.[39] 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.[39] 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) are popular afternoon snacks.[40] 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).[41] Bread made from sweet potato flour is also gaining popularity. Sweet potato is relatively easy to propagate, and in rural areas that can be seen abundantly at canals and dikes. The uncultivated plant is usually fed to pigs.

In the mountainous regions of West Papua, sweet potatoes are the staple food among the natives there. Using the bakar batu way of cooking (free translation: burning rocks), 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 then is insulated with more leaves, creating a pressure of heat and steam inside which cooks all food within the pile after several hours. In most parts of Indonesia, sweet potatoes are frequently fried with batter and served as snacks.

North America[edit]

Sweet potato fries with a veggie burger

Candied sweet potatoes are a side dish consisting mainly of sweet potatoes prepared with brown sugar, marshmallows, maple syrup, molasses, orange juice, marron glacé, or other sweet ingredients. It is often served in America on Thanksgiving. Sweet potato casserole is a side dish of mashed sweet potatoes in a casserole dish, topped with a brown sugar and pecan topping.[42] Sweet potato pie is also a traditional favorite dish in Southern U.S. cuisine. Sweet potato slices are fried in bacon drippings and eaten with the bacon on toast. Sweet potato fries or chips are another common preparation, and are made by julienning and deep frying sweet potatoes, in the fashion of French fried potatoes. Sweet potato fries are used with a variety of condiments such as Blue Cheese. Baked sweet potatoes are sometimes offered in restaurants as an alternative to baked potatoes. They are often topped with brown sugar and butter. Sweet potato butter can be cooked into a gourmet spread. Sweet potato mash is served as a side dish, often at Thanksgiving dinner or with barbecue. John Buttencourt Avila is called the father of the sweet potato industry in North America.

New Zealand[edit]

Before European contact, the Māori grew the small, yellow-skin, finger-sized kūmara known as taputini,[43] hutihuti and rekamaroa[44] that they had brought with them from east Polynesia. Modern trials have shown that the taputini was capable of producing well,[45] but when American whalers, sealers and trading vessels introduced larger varieties in the early 19th century, they quickly predominated.[46][47][48][49]

In New Zealand, Māori traditionally cooked the kūmara in a hāngi earth oven. This is still a common practice when there are large gatherings on marae.

Currently there are three main varieties (red, orange and gold) grown in the subtropical northern part of the North Island near Dargaville[50] and widely available throughout New Zealand year-round, where they are a popular alternative to potatoes.[51] The red variety has dull red skin and purple-streaked white flesh, and is the most popular. The orange variety is the same as the American "Beauregard" variety. The gold kumara has pale, yellowish skin and flesh.

Other[edit]

Dulce de batata is a traditional sweet potato-based dessert in South America. Some versions, like one shown, mix in some chocolate. For a balance of flavors, it is often eaten with cheese.

In the Solomon Islands, and neighboring Melanesian countries (as well as some parts of Polynesia[citation needed]), the sweet potato, along with the yam, also goes by the name common desert truffle.[52] In Honiara, the capital city of the Solomon Islands, sweet potato is commonly referred to as "potato", whereas true potatoes are referred to as "English potato". Among the Urapmin people of Papua New Guinea, taro (known in Urap 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.[53]

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.[54] Sweet potato is also appreciated to make cakes or to eat roasted through the whole country.

In Peru, sweet potatoes are called 'camote' and are frequently served alongside ceviche. Sweet potato chips are also a commonly sold snack, be it on the street or in packaged foods.

Dulce de batata is a traditional Argentine, Paraguayan and Uruguayan dessert, which is made of sweet potatoes. It is a sweet jelly, which resembles a marmalade because of its hard texture.

In the Veneto (northeast Italy), sweet potato is known as patata mericana in the Venetian language (patata americana in Italian, meaning "American potato"), and it is cultivated above all in the southern area of the region;[55] it is a traditional fall dish, boiled or roasted.

Young sweet potato leaves are also used as baby food particularly in Southeast Asia and East Asia.[56][57] Mashed sweet potato tubers are used similarly throughout the world.[58]

Nonculinary uses[edit]

Sweet potato, Moche culture, 300 AD, Larco Museum Collection

In South America, the juice of red sweet potatoes is combined with lime juice to make a dye for cloth. By varying the proportions of the juices, every shade from pink to black can be obtained.[59]

All parts of the plant are used for animal fodder.

Sweet potatoes or camotes are often found in Moche ceramics.[60]

Several selections are cultivated in gardens as ornamental plants for their attractive foliage, including the dark-leafed cultivars 'Blackie' and 'Ace of Spades' and the chartreuse-foliaged 'Margarita'.

Cuttings of sweet potato vine, either edible or ornamental varieties, will rapidly form roots in water and will grow in it, indefinitely, in good lighting with a steady supply of nutrients. For this reason, sweet potato vine is ideal for use in home aquariums, trailing out of the water with its roots submerged, as its rapid growth is fueled by toxic ammonia and nitrates, a waste product of aquatic life, which it removes from the water. This improves the living conditions for fish, which also find refuge in the vast root systems.

Researchers at North Carolina State University are breeding sweet potato varieties that would be grown primarily for biofuel production.

Names[edit]

Although it is sometimes called a yam in North America, the sweet potato is not in the yam family, nor is it closely related to the common potato. The first Europeans to taste sweet potatoes were members of Columbus's expedition in 1492. Later explorers found many varieties under an assortment of local names, but the name which stayed was the indigenous Taino name of batata. This name was later transmuted to the similar name for a different vegetable, the ordinary potato, causing confusion from which it never recovered. The first record of the name "sweet potato" is found in the Oxford English Dictionary of 1775.

Kumara for sale, Thames, New Zealand.

The Portuguese took the Taino name batata directly, while the Spanish also combined it with the Quechua word for potato, papa, to create the word patata for the common potato. In Argentina, Venezuela and the Dominican Republic it is called batata. In Mexico, 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.[61] Boniato is another name widely used in mainland Spain and in Uruguay.

In Peru, the Quechua name for a type of sweet potato is kumar, strikingly similar to the Polynesian name kumara and its regional Oceanic cognates (kumala, umala,  'uala, etc.), which has led some scholars to suspect an instance of Pre-Columbian trans-oceanic contact.

In New Zealand, the most common variety is the Red (purple) cultivar, and is called kumara, though orange (Beauregard) and gold varieties are also available. Kumara is particularly popular as a roasted food or in contemporary cuisine, as kumara chips, often served with sour cream and sweet chili sauce. Occasionally shops in Australia will label the purple variety "purple sweet potato" to denote its difference to the other varieties. About 95% of Australia's production is of the orange variety named "Beauregard", originally from North America, known simply as "sweet potato". A reddish-purple variety, Northern Star, is 4% of production and is sold as kumara.

In Papua New Guinea, sweet potatoes are known as kaukau in Tok Pisin.[62][63] In South Korea,sweet potatoes are known as 'goguma'고구마

Notes[edit]

  1. ^ Purseglove, 1991
  2. ^ a b c Woolfe, 1992
  3. ^ a b Gad Loebenstein, George Thottappilly (2009). The sweetpotato. pp. 391–425. ISBN 978-1-4020-9475-0. 
  4. ^ a b Scott, Best, Rosegrant, and Bokanga (2000). "Roots and tubers in the global food system: A vision statement to the year 2020". International Potato Center, and others. ISBN 92-9060-203-1. 
  5. ^ "Sweet Potato OR Yam? Which is which?". Foodreference.com. 20 March 2007. Retrieved 2010-09-12. 
  6. ^ "Sweet Potato - North Carolina State Vegetable". State of North Carolina. unknown. Retrieved 2014-17-02. 
  7. ^ Geneflow 2009 - Bioversity International - Google Books
  8. ^ a b Sweet Potato, Consultative Group on International Agricultural Research
  9. ^ Alison Clare Steingold (August/September 2008). "The Uber Tuber". Hana Hou!, Vol. 11, No. 4 (p. 2). 
  10. ^ VAN TILBURG, Jo Anne. 1994. Easter Island: Archaeology, Ecology and Culture. Washington D.C.: Smithsonian Institution Press
  11. ^ "Gardening at the Edge: Documenting the Limits of Tropical Polynesian Kumara Horticulture in Southern New Zealand", University of Canterbury
  12. ^ "Batatas, Not Potatoes". Botgard.ucla.edu. Archived from the original on 19 May 2008. Retrieved 2010-09-12. 
  13. ^ Takekoshi, Yosaburō. (1930). Economic Aspects of the History of the Civilization of Japan, p. 352.
  14. ^ Kim, Jinwung. (2012). A History of Korea: From 'Land of the Morning Calm' to States in Conflict, p. 255.
  15. ^ FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
  16. ^ Bourke, R.M. and Vlassak, V.: Estimates of food crop production in Papua New Guinea, ANU Canberra, 2004
  17. ^ http://www.foodnet.cgiar.org/market/Rwanda/reports/swtpotreportATDT.pdf |International Institute of Tropical Agriculture: Sweetpotato sub-sector market survey Rwanda, 2002, PDF
  18. ^ WARDLE, P. 1991. The Vegetation of New Zealand. Cambridge, England: Cambridge University Press
  19. ^ U.S. Department of Agriculture
  20. ^ Top 10 Sweetpotato Growing Counties in North Carolina, ncsweetpotatoes.com
  21. ^ History of the Louisiana Yambilee, Yambilee.com
  22. ^ a b North Carolina Sweet Potato Commission (NCSPC)
  23. ^ FAO statistics (FAO)[1]
  24. ^ Ahn, 1993.
  25. ^ [2] (NCAT)
  26. ^ [3] (US Davis)
  27. ^ "Crop Production, Worldwide, 2010 data". FAOSTAT, Food and Agriculture Organization of the United Nations. 2011. 
  28. ^ James Duke (1983). "Ipomoea batatas (L.) Lam.". Purdue University. 
  29. ^ "Sweet potato, raw, unprepared, includes USDA commodity food A230". Nutritiondata.com. Conde Nast. 2013. Retrieved 11 October 2012. 
  30. ^ "Sweet potato, cooked, baked in skin, without salt". Nutritiondata.com. Conde Nast. 2013. Retrieved 21 January 2014. 
  31. ^ Dincer, C.; Karaoglan, M.; Erden, F.; Tetik, N.; Topuz, A.; Ozdemir, F. (2011). "Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato \Ipomoea batatas (L.) Lam.] Cultivars". Plant Foods for Human Nutrition 66 (4): 341–347. doi:10.1007/s11130-011-0262-0. PMID 22101780.  edit
  32. ^ "Nutrition Action Health Letter: 10 Worst and Best Foods". Center for Science in the Public Interest. 2013. 
  33. ^ Coghlan A (17 August 2012). "Nutrient-boosted foods protect against blindness". New Scientist, Health. Retrieved 20 August 2012. 
  34. ^ "Nutrient data laboratory". United States Department of Agriculture. Retrieved January 2012. 
  35. ^ a b Abidin, 2004
  36. ^ "Culture: Chinese Sandwiches". Waze.net. Retrieved 2010-09-12. 
  37. ^ Chinese
  38. ^ Xavier Romero-Frias, The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom. Barcelona 1999, ISBN 84-7254-801-5
  39. ^ a b "Fusion kamote". Editorials. The Manila Times (The Sunday Times), www.manilatimes.net. 16 March 2008. Retrieved 20 February 2011. 
  40. ^ Nicole J. Managbanag (25 October 2010). "Elections and banana cue". Sun Star, http://www.sunstar.com.ph/. Retrieved 20 February 2011. 
  41. ^ Susan G. Daluz. "A recipe that supported a brood of 12". Inquirer News Service. INQ7 Interactive, Inc. An INQUIRER and GMA Network Company, http://ruby.inquirer.net/. Retrieved 20 February 2011. 
  42. ^ Sweet Potato Casserole Recipe
  43. ^ "A Guide to Growing Pre-European Māori Kumara", Burtenshaw, M. (2009), The Open Polytechnic of New Zealand
  44. ^ "Original Kumera", Enid Tapsell, TJPS
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References[edit]

  • Abidin, P.E. 2004. Sweetpotato breeding for northeastern Uganda: Farmer varieties, farmer-participatory selection, and stability of performance. PhD Thesis, Wageningen University, The Netherlands, 152 pp. ISBN 90-8504-033-7.
  • Ahn, P.M., 1993, "Tropical soils and fertilizer use", Intermediate Trop. Agric. Series. Longman Sci. and Tech. Ltd. UK.
  • Austin, D.F. 1988. The taxonomy, evolution and genetic diversity of sweetpotatoes and related wild species. In: P. Gregory (ed.). Exploration, maintenance, and utilization of sweetpotato genetic resources, pp. 27–60. CIP, Lima, Peru.
  • Edmond, J. B., Ammerman, G. R. 1971. Sweet Potatoes: Production, Processing, Marketing. [Major Feed and Food Crops in Agriculture and Food Series.] Westport, Connecticut: The Avi Publishing Company.
  • Hartemink, A.E., S. Poloma, M. Maino, K.S. Powell, J. Egenae & J. N. Sullivan, (2000). Yield decline of sweet potato in the humid lowlands of Papua New Guinea. Agriculture, Ecosystems and Environment 79 (2-3), 259-269.
  • Purseglove, J.W. 1991. Tropical crops. Dicotyledons. Longman Scientific and Technical. John Wiley and Sons, Inc. NY. USA.
  • Verrill, A.H., Foods America Gave the World, 1937, Boston: L.C. Page & Co.
  • Woolfe, J.A., 1992, "Sweetpotato: an untapped food resource", Cambridge Univ. Press and the International Potato Center (CIP). Cambridge, UK.
  • Zhang, D.P., M. Ghislain, Z. Huamán, J.C. Cervantes and E.E. Carey 1998. AFLP assessment of sweetpotato genetic diversity in four tropical American regions. CIP Program Report 1997-1998, pp. 303–310.
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Ipomoea batatas is a productive and adaptable crop. Its tubers are an important source of food, starch, and raw material for producing alcohol. The stems and leaves can be used as livestock forage. In ancient Chinese texts, the name now used for "sweet potato" refers to Dioscorea alata Linnaeus, and not this species.
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Names and Taxonomy

Taxonomy

Comments: From the American tropics; introduced to Hawaii in Polynesian times.

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