Sweet Potato is a sweet-tasting, starchy tuberous root vegetable native to Peru, and one of the oldest foods consumed by man.

Orange-fleshed sweet potatoes contain more beta-carotene than varieties with light-colored flesh and purple sweet potatoes contain antioxidant anthocyanins, which provide the sweet potato with its purple color. Rich in carbohydrates, sweet potatoes have a medium to high glycemic index. The carbohydrate content is comprised mostly of starches, especially rapidly digested starch. They also contain sugars (mostly sucrose, but also fructose, glucose and maltose), and some soluble and insoluble fiber. Sweet potatoes are a good source of antioxidant chlorogenic acids and various vitamins and minerals.*