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Sweet potato

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Swift to prepare, sweet and comforting, and good for you too: sweet potato is loaded with plenty of vitamin A, C, magnesium and potassium. With their rich, honeyed flesh, they are a vibrant and versatile replacement for potatoes or squash in scores of dishes.

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In the kitchen


Sweet potatoes are best stored on a cool vegetable rack away from direct sunlight and should keep well for a few weeks.

Prep & Cooking tips

Treat in much the same way as you would a potato. The skins are perfectly edible when baked or roasted, so at the very least they only need a wash and scrub before using. For most other purposes they are easily peeled.

Sweet potatoes can be baked whole, and look almost purpose-made for cutting into long, tapered wedges for roasting. Once peeled and chopped, they can be boiled or steamed for mash, or added to soups and stews. They’ll cook a little faster than a conventional spud, and carry strong Caribbean, Indian and Asian flavours well. Their inherent sweetness means that they can be folded into any number of cakes, biscuits and muffins, much as you would with carrots or squash.

Easy ideas

  1. Baked Bake in its jacket and serve with a spicy chilli and soured cream.

  2. Gratin Slice pound-coin-thick and bake as a gratin with lots of garlic, cream and rosemary.

  3. Wedges Cleave into wedges and roast with plenty of salt, pepper and herbs. Even makes a smooth velvety mash to go with your bangers. They will cook faster and taste sweeter than standard spuds.

Goes well with

Asian flavours (lime, chilli, coconut, lemongrass and ginger)

Dairy (soured cream and feta in particular)

Nuts (walnut, pecan & peanut)

Spices (chilli, cinnamon, nutmeg, coriander, cumin, star anise)

Herbs (coriander, rosemary, thyme)

Curries and chillies




Pork, poultry & game

Sweet potato recipes

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