Sweet potatoes — Although their name may lead one to believe that sweet potatoes are a sweeter form of potatoes, this is not the case. In fact, the sweet potato is not a potato, but a separate vegetable that does not resemble the potato in shape, taste or origin. Apart from the fact that sweet potatoes, like potatoes, grow underground, the two vegetables have nothing else in common.
The origin, properties and history of the sweet potato
The sweet potato is a spindle-shaped root with a white-yellow to dark orange pulp core encased in a brown-red skin. It belongs to the botanical family of the bindweed and is thus not related to the potato. The two vegetables also differ in taste, as the sweet potato, as its name suggests, tastes sweet. This is mainly due to the sugar content.
Originally, the sweet potato comes from Central and South America. In the 16th century, Christopher Columbus brought it to Spain. There, however, it was initially considered a poor man’s food and was therefore only eaten by the lower classes. However, as time went on and it became known that it had an aphrodisiac and potency-enhancing effect, the upper classes also developed an interest in the South American tuber. The tuber quickly gained popularity and became more and more well-known — even outside of Spain. Today, sweet potatoes are mainly grown in South America, Israel, Spain, Portugal and Italy, because they feel more comfortable in tropical warm climates. Since they have to be imported to Germany, they are available here all year round.
The ingredients of the sweet potato
According to the Center for Science in the Public Interest, sweet potato is the most nutrient-dense vegetable of all. In 100 grams are:
- 600 µg iron
- 300 µg zinc
- 55mg sodium
- 337mg potassium
- 25 mg magnesium
- 30 mg calcium
In addition, sweet potato is a good source of vitamins: It is rich in vitamins A, C, E and the B‑complex vitamins. Just 100 grams of sweet potatoes cover one third of an adult’s daily vitamin E requirement. The tuber owes its color to certain secondary plant substances, while its sweet taste comes from fructose and glucose. Since sweet potatoes contain more glucose than fructose, even fructose-intolerant people can eat the vegetable without concern.
The sweet potato has more carbohydrates and fiber than the conventional potato, but you still do not need to be afraid of gaining weight, because the sweet potato has just 84 kilocalories per 100 grams.
The effect of sweet potato on our body
Sweet potato makes our body glow both from the outside and from the inside: Thanks to the vitamin E it contains, our cells age more slowly and our skin looks firmer and fresher. In addition, due to their high fiber and carbohydrate content, sweet potatoes keep us full longer and make blood levels rise more slowly. In combination with magnesium, potassium controls our heart muscle and thus not only strengthens our heart functions, but also stabilizes our high blood pressure at the same time. This reduces the risk of heart attacks and strokes. The vitamins also strengthen our immune system. In addition, the South American tuber can relieve stress symptoms and improve digestion.
The sweet potato in the kitchen
Every year, the sweet potato is traditionally served with turkey in American households at Thanksgiving. But there is much more to the tuber: sliced, toasted and topped with cream cheese and avocado, for example, it offers a healthy alternative to toast. It also looks good in soups and salads. Thanks to its sweet taste, it can also be easily used to make a cake. It can also be used as a substitute for potatoes: boiled, fried, mashed or baked. For example, you can make delicious sweet potato fries.
Buying and storing sweet potatoes
Unlike potatoes, fresh sweet potatoes do not keep as long. Properly stored, they can last up to three weeks. For this, they must be stored in a cool, dry and dark room. The refrigerator is not suitable for the tubers, unless they are cooked beforehand. Then you can easily keep them in a covered container in the refrigerator for 4 to 5 days. To get the most out of your sweet potato, make sure that the skin of the tuber is intact and has no rotten spots or shoots — otherwise the vegetable will rot faster than you think.
Sources:
https://www.zentrum-der-gesundheit.de/ernaehrung/lebensmittel/gemuese/suesskartoffel
https://www.apotheken-umschau.de/gesund-bleiben/ernaehrung/suesskartoffel-suedamerikanische-knolle-715507.html
https://utopia.de/ratgeber/suesskartoffel-so-gesund-ist-die-super-knolle/
https://de.hiloved.com/alles-was-sie-ueber-suesskartoffeln-wissen-muessen/
