The sweet potato (Ipomoea
batatas) is a member of the bindweed or morning glory family, the Convolvulaceae,
and only distantly related to the white potato. It has
long been revered for its medicinal properties, both in the ancient Americas
where it was first domesticated and now worldwide. It is rich in vitamins and minerals as as well as antioxidants called carotenoids. As part of a
healthy diet, it may reduce the risk of some cancers and help regulate blood
sugar in type 2 diabetes. Its high beta carotene content (which the body converts to vitamin A) may help to prevent ulcers and even aid in healing them, though overconsumption can
cause mild digestive problems in some people because it contains the polyol mannitol. Cooked or raw sweet potatoes
can also be used externally as a poultice to reduce inflammation related to
small wounds or insect stings.
If
you’ve only eaten canned sweet potatoes, you’ll find that dishes made from
fresh sweet potatoes are a thousand times better!
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