From Store to Storage

When selecting Sweetpotatoes, be sure to check them for signs of decay.

Don’t store your California Sweetpotatoes in the refrigerator, as it will produce a hard core in the center. Instead, store them in a cool, dry, well-ventilated container at approximately 55 degrees F

For the best flavor and freshness, use your Sweetpotatoes within a week or two after purchase

“I Yam What I Yam,” said no Sweetpotato, ever.

Long, long ago, new immigrants to America thought that our Sweetpotatoes looked a bit like a smaller version of the very large root vegetable they knew back home as a “yam,” and a misnomer was born that has lasted until now. Though there are many varieties of Sweetpotato, with different colors, flavors and textures, Sweetpotatoes are not the same thing as yams. Real yams, which are generally imported into the US, are dry and starchy and members of the Yam plant family. The scientific name of the relatively small, moist Sweetpotato is Ipomoea batatas and it's a member of the morning glory family.  California grows both “dry flesh” and “moist flesh” varieties

Sweet? Yes. Potato? No.

“Sweetpotato” as one word is not only grammatically correct, it’s a handy way to remind you that a Sweetpotato is not simply a “sweet potato.” In fact, it’s not a potato at all, but a different vegetable entirely, blessed with a totally different nutrient set. While both hail from the same botanical order, they come from different families. (And boy can your family make a difference in how you turn out!) Low in carbs, high in vitamins and minerals, the California Sweetpotato is a designated superfood. With almost twice as much fiber as a white potato, a California Sweetpotato’s calories are burned more slowly and efficiently than a low-fiber carbohydrate. On a per-acre basis, California Sweetpotatoes are the most nutrient-dense of any commercially grown food.