You are on page 1of 2

Sweet Potato Originate

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to


the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable The
young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related
to the potato (Solanum tuberosum) and does not belong to the nightshade family, Solanaceae, but
both families belong to the same taxonomic order, the Solanales.
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 cultivars with white or pale yellow flesh are less sweet and moist than those with red, pink or
orange flesh.[3]
Ipomoea batatas is native to the tropical regions in the Americas.[4][5] Of the approximately
50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major
importancesome others are used locally (e.g. I. aquatica "kangkong"), but many are poisonous.
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 under the name tuberous
morning glory, used in a horticultural context .
The origin and domestication of sweet potato is thought to be in either Central
America or South America. In Central America, sweet potatoes were domesticated at
least 5,000 years ago. In South America, Peruvian sweet potato remnants dating as far
back as 8000 BC have been found.
Nutrient Content of Sweet Potato
Besides simple starches, raw sweet potatoes are rich in complex carbohydrates, dietary
fiber and beta-carotene (a provitamin A carotenoid), while having moderate contents of
other micronutrients, including vitamin B5, vitamin B6 and manganese (table) . When cooked
by baking, small variable changes in micronutrient density occur to include a higher content
of vitamin C at 24% of the Daily Value per 100 g serving (right table)

History Origin - Sweet Potatoes


HISTORY: Sweet potato has a rich history and interesting origin. It is one of the
oldest vegetables known to mankind.

Scientists believe that sweet potato was domesticated thousands of years ago in Central
America.

After his first voyage to the Americas in 1492, Christopher Columbus took sweet potatoes
back home to Europe.

The crop was introduced into China in the late 16th century and spread through Asia, Africa,
and Latin America during the 17th and 18th centuries.

It's hardy, has broad adaptability, and its planting material can be multiplied quickly from
very few roots. It is now grown in more developing countries than any other root crop.
Herb Scalloped Sweet Potatoes and Bacon
Au Gratin
INGREDIENTS

2 pounds sweet potatoes (about 3-4 medium potatoes)


8 slices bacon, cooked and chopped
2 1/2 cups grated Gruyere cheese (about 8 ounces)
1 tablespoon butter, cut into 8 cubes

Herb Cream

3 cups heavy cream


1 large onion, thinly sliced
3 bay leaves
3 garlic cloves, minced
1 tablespoon fresh parsley, chopped or 1 tsp. dried)
1 tablespoon chopped fresh chives (or 1 tsp. dried)
1 1/2 teaspoons fresh thyme (or 1/2 tsp. dried)
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper

EASY MASHED SWEET POTATOES.


INGREDIENTS:
6-8 medium sweet potatoes
1/4 cup melted butter + 1/4 cup
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1/2 cup fresh orange juice
Pomegrante seeds (optional)

DIRECTIONS:
1. Preheat oven to 400 degrees. Place potatoes on a foil-lined cookie sheet, and bake for approximately 1
hour (depending on size) or until soft. Remove from oven; allow to cool.
2. Peel the cooled potatoes; place in a bowl. (Easy clean up: When peeling the potatoes, place the skins back
onto the foil. Gather the foil and skins together and toss.)
3. Add the melted butter, cinnamon, nutmeg, salt, and orange juice to the sweet potatoes. Beat together with
a hand mixer until lumps are removed. If needed, add more orange juice.
4. Heat on the stove or in the microwave; serve with a dab of butter and pomegrante seeds on top!

You might also like