sweet potato

1. a plant, Ipomoea batatas, of the morning glory family, grown for its sweet, edible, tuberous roots.

2. the root itself, used as a vegetable.

3. Informal. ocarina.

[1740-50, Amer.]

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Food plant (Ipomoea batatas; family Convolvulaceae) native to tropical America and widely cultivated in tropical and warm temperate climates.

Botanically unrelated to the white, or Irish, potato or the yam, sweet potatoes are oblong or pointed oval, tuberous roots. Skin colour ranges from light buff to brown to purplish red; the pulp may be white (highest in starch) to orange (also high in carotene) to purple. Long, trailing plant stems bear funnel-shaped flowers tinged with pink or rose violet. Sweet potatoes are served baked or mashed and used as pie filling.

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▪ plant

 (Ipomoea batatas), food plant of the morning glory family (Convolvulaceae), native to tropical America and widely cultivated in tropical and the warmer temperate climates. The sweet potato must not be confused with the common, white, or Irish potato (see potato; genus Solanum, family Solanaceae) or with the yam (q.v.; genus Dioscorea, family Dioscoreaceae), to which it is botanically unrelated. Sweet potato stems are usually long and trailing and bear lobed or unlobed leaves that vary in shape. The flowers, borne in clusters in the axils of the leaves, are funnel shaped and tinged with pink or rose violet. The edible part is the much-enlarged tuberous root, varying in shape from fusiform to oblong or pointed oval. Root colours range from white to orange, and occasionally purple inside, and from light buff to brown or rose and purplish red outside. The pulp consists largely of starch, and orange-fleshed varieties are high in carotene. Sweet potatoes are served as a cooked vegetable, in whole or mashed form, and are used as pie filling.

      The sweet potato is now widely grown chiefly in the southern United States, in tropical America, the warmer islands of the Pacific, Japan, and Russia. Propagated vegetatively by sprouts arising from the roots or by cuttings of the vines, it is best adapted to light, friable soils such as sandy loams. At least four to five months of warm weather are required for large yields. In Japan the crop has long been grown for drying and for manufacture of starch and alcohol.

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