Sweet potatoes are a staple food in many parts of the world. They are a good source of fiber, potassium, vitamins, and other essential nutrients which can aid in reducing insulin resistance and stabilizing blood sugar.
They are actually varieties of sweet potatoes, some people label it as yams, which has caused plenty of confusion. But sweet potato is not yam.
Let’s take a look at some species of this great taste below:
Japanese White (Satsuma-Imo, Kotobuki, or Oriental)
Beneath the dark purple skin, there is a creamy yellow flesh that gets deeper in color when cooked. This variety is very sweet, starchy, dense, and moist. It has a lovely chestnut flavor, with a smooth and velvety texture—great baked, roasted, or steamed.
O’Henry
Their tan skin and cream-colored flesh have a slightly sweet taste. The texture is more firm and dense yet creamy. Good for mashing, boiling, roasting, baking, soups, and stews.
Beauregard
The most common sweet potato sold at grocery stores. It is the gold standard potato in the United States. The skin is reddish, and the flesh is bright orange and is the sweetest for orange types. The slightly stringy, soft, and moist texture makes it great for mashing into a puree for pies or casseroles or holding their shape when roasted into fries.
These are a few among the many varieties available.
Based on popular demands, sweet potatoes with orange flesh are said to be the richest in beta-carotene.