Pronounce it: sweet po-tate-toe

Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury dishes. There are two types, one with bright orange flesh, the other with pale cream flesh.

Sweet potatoes are native to the tropical Americas and are sometimes referred to as ‘yams’ in the USA. These tubers are rich in fibre, vitamins A, C and B6, and an excellent source of carbohydrates. The orange-fleshed variety are also rich in betacarotene.

Sweet potatoes have traditionally been baked, roasted or mashed, but they can also be added to risotto, pasta or curry.

Availability

Peak season for sweet potatoes is October to March.

Choose the best

Try to choose small to medium-sized sweet potatoes with unblemished skins, as they will be more tender when cooked.

Prepare it

Unless your sweet potatoes are particularly small and smooth, remove the skins with a peeler as they are often well-travelled and can be tough.

Store it

Store in a cool, dark place and use within a week of purchase.

Alternatives

Try medium potato or pumpkin.