Sweet potatoes and yams are both starchy, edible roots. True yams (Dioscorea genus) are native to Africa and are rough and scaly. They grow only in tropical climates since they require a longer growing season. True yams are low in beta-carotene, vitamin A, and vitamin C. They are popular in South and Central America, the West Indies, and parts of Asia. There are no true yams produced in the United States for food. All "yams" grown in the United States are sweet potatoes. In general usage in the U.S., however, the terms sweet potato and yam are used interchangeably.
Beta-carotene is a precursor of vitamin A. It is found in plant foods and gives the sweet potatoes their orange pigment. Beta-carotene acts as an antioxidant in the body. Antioxidants neutralize free radicals, which are molecules that have unpaired electrons. These unpaired electrons make the free radical unstable. The free radical readily attacks other molecules, causing damage. This damage has been implicated in the aging process and the development of cancer, cataracts
There are a number of varieties of sweet potatoes grown in the United States. In Mississippi, the majority of growers plant the Beauregard sweet potato variety. It has a smooth, rosy outer skin and is a deep orange inside. These potatoes are soft, moist, and sweet with a smooth, creamy texture after cooking. Another orange-fleshed variety grown is Evangeline. It is known for its high sugar content. White fleshed varieties include O'Henry and Bonita.
There are hundreds of sweet potato varieties that can be divided into five (5) basic types:
Orange skin with orange flesh
Red skin with orange flesh
Yellow skin with white flesh
Purple skin with white flesh
Purple skin with purple flesh
Choose firm, round, well-shaped potatoes with somewhat even coloring. Handle them carefully to prevent bruising. Store in a cool (50 to 60 degrees), dry, well-ventilated area. Do not refrigerate sweet potatoes unless they are already cooked. Cold temperatures will give potatoes a hard core and cause flavor loss. Sweet Potatoes are more nutritious if cooked with the skin on. Wash and dry your sweet potatoes thoroughly before cooking. Always use a stainless steel knife when cutting a Sweet
Once sweet potatoes were thought of as a holiday food primarily served at Thanksgiving and Christmas. However, today, with the availability of temperature and humidity controlled storage facilities, sweet potatoes may be stored for up to thirteen months under the proper conditions. Now Mississippi Sweet Potatoes can be enjoyed year round, and because of their versatility, may be enjoyed during all seasons in a variety of ways. They may be baked, boiled, fried, microwaved, as well as being
Both sweet potatoes and white potatoes are high in carbohydrates, fiber, vitamin C and potassium. Each has less than 1 gram of fat, but sweet potatoes have the added bonus of providing more than five times the RDA for vitamin A and are high in beta-carotene. Also sweet potatoes provide a source of complex carbohydrate. In fact, the Center for Science in the Public Interest ranks the sweet potato Number 1 of all vegetables in nutritional content.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.