Sweet potato

Sweet potatoes can be confused with yams in the USA, even though they are a completely different species and no sweet potatoes are not the same species as regular potatoes either – another misconception! They are native to the USA but were one of the first foods transported around the world!

They are known by different names across many countries as they are eaten in many countries, but the most common name especially across Polynesia is kumera.

They are extremely high in beta-carotene the precursor to Vitamin A, contain good B vitamins, potassium and iron.

Sweet potatoes range in colour and can be orange/red, purple or white. The orange ones are the sweetest ones and in my opinion have a nicer texture. But the purple ones have the wonderful antioxidants anthocyanins – which give them their purple colour!

Health benefits can include anti-inflammatory, anti-ageing, blood sugar level benefits, can increase quantity of milk in lactating women, can help with night blindness and good detoxifier!

There have been some studies that show steaming sweet potato is the best cooking method to ensure lower GI and higher amount of beta-carotene is retained, plus it’s one of the healthiest ways to cook vegetables!