Native to Central and South America, sweet potatoes have been consumed for thousands of years. In 1492, Christopher Columbus returned to Spain from his first expedition, bringing the sweet potato back with him. From there, the sweet potato spread across Europe, and to Africa, India, Indonesia, and southern Asia by the Portuguese.
Nearly 100 million tons of sweet potatoes are produced yearly, with China as the number one producer at 80 million tons.
Contrary to popular belief, sweet potatoes and yams are not the same vegetable. They are members of completely different plant families, native to different areas.
Sweet potatoes are also an excellent source of vitamin A, and a good source of vitamin C, copper, and vitamin B6.
Additionally, Ontario sweet potatoes are full of fibre, and are fat and cholesterol-free.
Sweet potatoes can be baked, roasted, microwaved, steamed, boiled, sauteed, or grilled.
Nutrition per 1/2 sweet potato (57 g), baked:
|Total Sugar||5 g|
|Total Dietary Fibre||1.9 g|
|Vitamin C||11 mg|
Provided by Health Canada