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The sweet potato or sweetpotato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. [3] [4] The young shoots and leaves are sometimes eaten as greens.
Ipomoea pandurata, known as man of the earth, [1] wild potato vine, manroot, wild sweet potato, and wild rhubarb, [2] is a species of herbaceous perennial vine native to North America. It is a twining plant of woodland verges and rough places with heart-shaped leaves and funnel-shaped white flowers with a pinkish throat.
In the United States, sweet potatoes (Ipomoea batatas), especially those with orange flesh, are often referred to as "yams" [5] [6] In Australia, the tubers of the Microseris lanceolata, or yam daisy, were a staple food of Aboriginal Australians in some regions. [7] In New Zealand, oca (Oxalis tuberosa) is typically referred to as "yam". [8] [9]
This list of sweet potato cultivars provides some information about varieties and cultivars of sweet potato (Ipomoea batatas). The sweet potato was first domesticated in the Americas more than 5,000 years ago. [1] As of 2013, there are approximately 7,000 sweet potato cultivars. People grow sweet potato in many parts of the world, including New ...
The genus includes food crops; the tubers of sweet potatoes (I. batatas) and the leaves of water spinach (I. aquatica) are commercially important food items, and have been for millennia. The sweet potato is one of the Polynesian "canoe plants", transplanted by settlers on islands throughout the Pacific.
Roasting a whole head of garlic brings out its sweetness and mellows its pungency, creating a smooth, caramelized paste that blends beautifully with melted butter.
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