Let sweet potatoes soak up the sun

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Let sweet potatoes soak up the sun

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are an important root vegetable. 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).

Although the soft, orange sweet potato is often mislabeled a yam in parts of North America, the sweet potato is botanically very distinct from a genuine yam, which is native to Africa and Asia and belongs to the monocot family Dioscoreaceae. To prevent confusion, the United States Department of Agriculture requires sweet potatoes labeled as “yams” to be labeled also as “sweet potatoes“.

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.

In certain parts of the world, sweet potatoes are locally known as camote, kamote, goguma, man thet, ubi jalar, ubi keladi, shakarkand, satsuma imo, batata or el boniato. In New Zealand English, the M?ori term k?mara is commonly used.

Grow your own Sweet Potato

To have sweet potatoes this fall, plant them now. Set out the plants in full sun both in the garden and in containers.

For container growing, use pots that are at least 18 inches deep and wide, and fill with loose, fresh potting mix and/or organic compost. Space the plants at least 10 inches apart. Check that the drainage holes aren?t blocked, because the tubers need well-drained soil; they don?t like being waterlogged. Water deeply once a week rather than moistening the surface of the soil daily.

In a garden, varieties like Porto Rico-198, Jewel or Pope fare well in large spaces. The vines can reach as long as 20 feet and will root wherever they touch the soil. Bush Porto Rico is a compact variety for small gardens or large containers.

It takes 12 to 15 weeks for sweet potatoes to mature. Begin harvesting when the vines start to yellow and die back. A light frost may blacken the vines without harming the potatoes, but don’t wait too long to harvest if the vines turn dark, because the tubers will quickly become vulnerable to insect damage or rot.

To harvest, gently dig down until you can easily lift the vines. Then separate the tubers from the roots, brush off excess soil and lay the potatoes in a single layer in a warm, well-ventilated area for a week. That will allow the tender skins to harden slightly.

Debbie Moose cooks it

The world has dubbed the sweet potato a superfood for its nutritional power. The vegetable is high in calcium, folate and beta-carotene, while having a lower glycemic index than white potatoes. All that?s fine, but I just call them good eating.

Sweet potatoes come in classic orange along with white and even purple. For any variety, look for potatoes without soft or black spots. They should be firm and have a good heft in your hand when you hold them.

Store sweet potatoes in a cool, dry place. Do not refrigerate. Use them within a couple of weeks.

I?m a fan of sweet potatoes in every form, and it?s a shame to limit them to Thanksgiving. Serve this salad at your next picnic as a change from regular potato salad.

Reach freelance writers Debbie Moose and Carol Stein at [email protected].

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