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Also known as: raw sweet potato, shakarkand, shakarkandi, kumara, camote, batata, sweetpotato
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams

A fragrant and creamy stew featuring tender sweet potatoes, cauliflower, and peas simmered in a rich coconut milk broth. It's completely salt-free, getting its vibrant flavor from fresh ginger, garlic, and warm spices.

Naturally sweet and tender sweet potato wedges, baked to perfection without any salt. Seasoned with smoked paprika and garlic, they're a flavorful and healthy side dish that lets the natural taste shine.

Tender baked sweet potatoes are split open and generously filled with a zesty, savory mix of black beans, corn, and bell peppers. A wholesome and incredibly flavorful meal that's naturally low in sodium and packed with nutrients.
When stored in a cool, dark place, they typically last 2 to 3 weeks. Avoid damp areas which cause rot.
Raw sweet potatoes do not freeze well. You should cook them (boil, bake, or mash) before freezing for up to 10-12 months.
They are botanically different. Yams are starchier, have a bark-like skin, and are less sweet. Most 'yams' sold in US grocery stores are actually orange-fleshed sweet potatoes.
Choose firm potatoes with smooth, taut skin. Avoid those with soft spots, bruises, or sprouts.
Pumpkin, butternut squash, or carrots are the best substitutes in terms of texture and sweetness.
Yes, the skin is edible and contains a significant portion of the vegetable's fiber and potassium.
Oxidation causes the flesh to darken. To prevent this, place cut pieces in cold water until ready to cook.
Both are nutritious, but sweet potatoes are higher in Vitamin A and fiber, and generally have a lower glycemic index.
sweet potato is a versatile ingredient found in cuisines around the world. With 86 calories per 100g and 1.6 grams of protein, it's a nutritious addition to many dishes.
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