11 Sweet Potato Varieties | Nutrition, Cooking & Health Guide

By Taste & Nourish On Nov 22, 2025 113

Sweet potatoes are far more than just a Thanksgiving side dish. These versatile root vegetables, scientifically known as Ipomoea batatas, belong to the morning glory family and offer an impressive array of varieties that differ dramatically in taste, texture, color, and nutritional profile. Whether you’re seeking the perfect potato for baking, roasting, or mashing, understanding the nuances between varieties can transform your cooking and maximize the health benefits you receive.

Contents

Understanding Sweet Potato Variety Classifications

Unlike regular potatoes (which belong to the nightshade family), sweet potatoes come in three primary flesh color categories, each with distinct nutritional characteristics and culinary applications:

Orange-Fleshed Varieties

These are the most familiar and widely available sweet potatoes in North America. Their vibrant orange color signals exceptionally high beta-carotene content, making them nutritional powerhouses for vitamin A intake.

Purple-Fleshed Varieties

Distinguished by their deep purple to magenta interior, these varieties are rich in anthocyanins, powerful antioxidants that provide unique health benefits not found in orange varieties.

White and Cream-Fleshed Varieties

These lighter varieties tend to have a drier, starchier texture more similar to regular potatoes, with a subtler sweetness and different nutritional profile.

Detailed Diverse Profiles of Sweet Potatoes

Beauregard

Appearance: Light rose to copper-colored skin with deep, vibrant orange flesh.
Texture: Moist, slightly fibrous.
Flavor Profile: Reliably sweet with classic sweet potato taste.
Best Uses: All-purpose variety excellent for baking, roasting, mashing, casseroles, and pies.
Nutritional Highlight: High in beta-carotene; contains approximately 86 calories per 100g serving.
Storage: Good storage capability.
Special Notes: Developed in Louisiana in 1987, this variety dominates approximately 90% of U.S. sweet potato production alongside Jewel. Resistant to fusarium wilt and bacterial root rot.

Covington

Appearance: Rose-colored, smooth skin with bright orange flesh
Texture: Moist and smooth, more uniform than Beauregard
Flavor Profile: Sweet with slightly malty undertones when baked
Best Uses: Baking, roasting, and preparations requiring uniform sizing
Nutritional Highlight: 1-2% higher dry matter content than Beauregard
Storage: Superior storage ability compared to Beauregard
Special Notes: Released in 2009 by North Carolina State University as an improvement on Beauregard. Produces fewer jumbo roots and higher percentage of No. 1 grade roots. Excellent disease resistance package including fusarium wilt, Southern root-knot nematodes, and moderate resistance to Streptomyces soil rot.

Jewel

Appearance: Deep copper skin with bright orange flesh.
Texture: Slightly firmer and less moist than Beauregard, holds shape well.
Flavor Profile: Sweet and dependable.
Best Uses: Baking, roasting, cubing for hashes, sweet potato pie, casseroles.
Nutritional Highlight: High vitamin A content.
Storage: Stores well but susceptible to Streptomyces soil rot.
Special Notes: Was the dominant variety in North Carolina during the 1970s-80s. Excellent for preparations requiring potatoes to hold their shape.

Garnet (Red Garnet)

Appearance: Dark reddish-orange skin with bright orange flesh.
Texture: Very moist, more so than Jewel or Beauregard.
Flavor Profile: Sweet with squash-like undertones.
Best Uses: Baking, soups, stews, casseroles, sweet potato pie.
Nutritional Highlight: Rich in beta-carotene and moisture content.
Special Notes: The high moisture content makes these ideal for recipes with added liquid or when you want an ultra-creamy texture.

Hannah

Appearance: Tan to pale yellow skin with creamy white to pale yellow flesh
Texture: Dry, dense, and firm (similar to russet potatoes)
Flavor Profile: Subtly sweet with delicate flavor
Best Uses: Mashing, roasting into cubes, making fries, preparations requiring lower sugar content
Nutritional Highlight: Lower sugar content; approximately 77 calories per 100g
Special Notes: Turns more golden when cooked. Excellent choice for those who prefer less sweetness or need better blood sugar control.

Japanese (Murasaki)

Appearance: Purple-red skin with pure white flesh
Texture: Dry, fluffy when cooked
Flavor Profile: Mildly sweet with subtle chestnut-like notes
Best Uses: Mashing, roasting, tempura, Asian-inspired dishes
Nutritional Highlight: Lower in beta-carotene but rich in dietary fiber
Special Notes: Popular at Trader Joe’s during Thanksgiving. The two names (Japanese and Murasaki) are often used interchangeably, though subtle variations may exist.

Okinawan (Purple Okinawan)

Appearance: Tan to beige skin with stunning magenta to deep purple flesh
Texture: Dense, holds shape exceptionally well
Flavor Profile: Moderately sweet with subtle earthy notes
Best Uses: Baking, roasting, steaming, boiling, scalloped preparations
Nutritional Highlight: Extremely high in anthocyanins (38.3 µg/g in some varieties); contains cyanidin, peonidin, delphinidin, and malvidin
Special Notes: The vibrant purple color intensifies rather than fades during cooking, making it spectacular for visual presentation.

Stokes Purple

Appearance: Dark purple skin and flesh throughout
Texture: Dense, moderately dry
Flavor Profile: Moderately sweet with nutty undertones
Best Uses: Roasting, making fries, hash, sweet potato pie (for dramatic color), baking
Nutritional Highlight: High anthocyanin content provides powerful antioxidant benefits
Storage: Excellent storage and shipping qualities
Special Notes: Developed in North Carolina. The purple color becomes more vibrant when cooked. Produces uniform, blocky to round elliptic shapes.

O’Henry

Appearance: Light tan to cream-colored skin with white to pale yellow flesh
Texture: Dense, heavy, and dry when baked
Flavor Profile: Lightly sweet with good flavor despite lower sugar content
Best Uses: Roasting, preparations requiring potatoes to hold shape, lower-sugar recipes
Nutritional Highlight: Lower glycemic response compared to orange varieties
Special Notes: Developed as a mutation of Beauregard. Has an ethnic following in certain markets. Roots tend to concentrate in hills under the plant.

Georgia Jet

Appearance: Light orange skin and flesh
Texture: Variable quality
Flavor Profile: Mildly sweet
Best Uses: Early harvest variety
Special Notes: One of the earliest varieties grown but known for inconsistent quality. Two strains exist on the market with varying quality levels. Generally not recommended for long-term storage due to susceptibility to soft rot.

Porto Rico

Appearance: Light colored skin with pale orange flesh
Texture: Moist
Flavor Profile: Sweet
Best Uses: Traditional preparations
Special Notes: Was the dominant U.S. variety from the 1930s-1950s. Excellent resistance to bacterial root rot.

Comprehensive Nutritional Comparison

Raw Sweet Potato Nutrition (per 100g serving)

Variety Type	Calories	Protein (g)	Fat (g)	Carbs (g)	Fiber (g)	Sugar (g)	Vitamin A (% DV)	Vitamin C (mg)	Potassium (mg)
Orange-Fleshed (avg)	86	1.6	0.1	20.1	3.0	4.2	107%	2.4	337
Purple-Fleshed	85-90	3.2-8.8*	0.5-1.0	18-22	3.3-3.8	1.4-4.0	0-20%	2.5	320-350
White-Fleshed	77-85	1.6-2.1	0.1	17.7-20	2.5-3.0	3.5	<5%	2.5-3.0	360-420
Regular Potato (comparison)	77	2.1	0.1	17.5	2.1	0.8	0%	19.7	425

*Purple varieties show significant variation in protein content depending on specific cultivar

Cooked Sweet Potato Nutrition (Baked, per 100g)

Variety Type	Calories	Protein (g)	Carbs (g)	Fiber (g)	Vitamin A (% DV)	Beta-Carotene (mg)	Anthocyanins
Orange-Fleshed	90	2.0	20.7	3.3	384%	8,509 µg	Minimal
Purple-Fleshed	88-95	2.1-2.5	20.5-22	3.5-4.0	5-25%	Low	15-38 µg/g
White-Fleshed	85-90	1.8-2.0	20-21	2.8-3.2	<5%	Minimal	None

Key Nutritional Insights by Variety

Highest Beta-Carotene (Vitamin A):

Beauregard: 8,509 µg per 100g
Covington: 8,200-8,400 µg per 100g
Garnet: 8,600+ µg per 100g

Highest Anthocyanin Content:

Okinawan varieties: Up to 38.3 µg/g
Stokes Purple: 25-35 µg/g
Purple Majesty: 20-30 µg/g

Highest Dietary Fiber:

Purple varieties (avg): 16.5% in dried samples
Hannah: 3.5g per 100g fresh
Japanese/Murasaki: 3.3-3.8g per 100g

Lowest Glycemic Impact:

Hannah and white-fleshed varieties: GI 44-60
Japanese/Murasaki: GI 50-65
Purple varieties: GI 60-70
Orange varieties: GI 70-80

Highest Starch Content (for processing):

Some purple varieties: Up to 67.2%
White varieties: 50-60%
Orange varieties: 43-55%

Bioactive Compounds and Health Benefits

Carotenoids (Orange Varieties)

Sweet potatoes are among the richest natural sources of beta-carotene, which converts to vitamin A in the body. Research demonstrates that consuming orange-fleshed sweet potatoes can significantly improve vitamin A status, particularly important for:

Vision health: Beta-carotene protects against age-related macular degeneration
Immune function: Vitamin A deficiency increases gut inflammation and reduces immune response
Skin health: Acts as a natural UV protectant

Anthocyanins (Purple Varieties)

Purple sweet potatoes contain four primary anthocyanins: cyanidin, peonidin, delphinidin, and malvidin. Scientific studies have demonstrated multiple health benefits:

Antioxidant activity: Purple varieties show 3-4 times higher antioxidant capacity than white varieties
Brain health: Animal studies show anthocyanin-rich purple sweet potato extract reduces inflammation, prevents free radical damage, and improves spatial working memory
Liver protection: Human studies with borderline hepatitis patients showed that consuming 400mg of anthocyanins daily from purple sweet potatoes may protect against oxidative stress
Vision benefits: Anthocyanins protect eye cells from damage
Anti-cancer properties: Strong evidence suggests purple sweet potatoes may help prevent colorectal cancer

Polyphenols and Dietary Fiber

All sweet potato varieties contain valuable polyphenols, particularly caffeoylquinic acid derivatives, which contribute to:

Blood sugar management: Improved glycemic control in diabetic patients
Gut health: Promotes growth of beneficial bacteria like Bifidobacterium and Lactobacillus
Cardiovascular protection: Reduces oxidative stress and inflammation
Digestive health: High fiber content (20-33g daily) linked to lower colon cancer risk and regular bowel movements

Documented Health Outcomes

According to systematic research reviews, sweet potato consumption has demonstrated improvements in:

Blood glucose control and HbA1c levels
Blood pressure regulation
Vitamin A intake and status (particularly with orange varieties)
Relief from constipation
Liver function biomarkers
Iron absorption when consumed with iron-rich foods
Reduced markers of inflammation

Sweet Potato Cooking Methods and Their Impact on Nutrition

Different cooking methods significantly affect both the nutritional content and texture of sweet potatoes. Understanding these impacts helps you choose the best preparation for your health goals.

Cooking Methods Comparison Table

Method	Temperature	Time	Texture Result	Nutrition Retention	Best Varieties	Glycemic Impact
Baking (Whole)	400°F (204°C)	45-60 min	Creamy, sweet	Retains 70%+ beta-carotene	Beauregard, Jewel, Garnet, Covington	Higher GI (85-95)
Roasting (Cubed)	425°F (218°C)	25-35 min	Caramelized, crispy edges	Retains 75-80% nutrients	All varieties	Medium-High GI (75-85)
Boiling (Whole, skin on)	212°F (100°C)	15-25 min	Soft, less sweet	Some nutrient leaching	All varieties	Lower GI (63-70)
Steaming	212°F (100°C)	15-20 min	Firm, least sweet	Highest retention (85%+)	Okinawan, Hannah, Japanese	Lowest GI (60-68)
Microwaving	High power	5-8 min	Variable, quick	Good retention (75-80%)	All varieties	Medium GI (70-80)
Frying (French fries)	350-375°F	3-5 min per batch	Crispy, indulgent	Reduced nutrients, added fat	Hannah, Stokes Purple, Japanese	Variable (depends on oil)
Air Frying	400°F (204°C)	15-20 min	Crispy, less oil	Better than deep frying (70%)	All varieties	Medium GI (75-82)
Slow Cooking	200-250°F	4-6 hours	Very soft, sweet	Good retention	Beauregard, Covington	Higher GI

Cooking Method Details and Recommendations

♦ Baking (Recommended for Maximum Sweetness)

Best for: Beauregard, Jewel, Garnet, Covington
Process: Prick skin with fork, bake whole at 400°F for 45-60 minutes
Pros: Develops natural sugars through caramelization, creates creamy texture, retains most beta-carotene
Cons: Higher glycemic response due to starch conversion
Tip: Keep skin on during baking to retain more nutrients and fiber

♦ Boiling (Recommended for Blood Sugar Management)

Best for: All varieties, especially when making mashed preparations
Process: Cut into even pieces, boil 15-25 minutes until fork-tender
Pros: Lower glycemic index compared to baking, quick cooking
Cons: Some water-soluble nutrients (vitamin C, B vitamins) leach into water
Tip: Use the cooking water in soups or sauces to recapture lost nutrients. Boiling with skin on reduces nutrient loss.

♦ Steaming (Highest Nutrient Retention)

Best for: Purple varieties (to preserve anthocyanins), health-conscious preparations
Process: Steam whole or cut potatoes for 15-20 minutes
Pros: Minimal nutrient loss (85%+ retention), no added fat, lowest glycemic response
Cons: Less flavor development than roasting or baking
Tip: Ideal for meal prep and recipes where you’ll add seasonings later

♦ Roasting (Best Flavor Development)

Best for: Covington, Beauregard, Garnet, Stokes Purple, Hannah
Process: Cut into 1-inch cubes, toss with minimal oil, roast at 425°F for 25-35 minutes
Pros: Caramelization enhances flavor, crispy edges, versatile seasoning options
Cons: Slight nutrient loss from high heat, requires added fat
Tip: Don’t overcrowd the pan; space allows caramelization. Flip halfway through for even browning.

♦ Microwaving (Time-Efficient Option)

Best for: Quick weeknight meals, meal prep
Process: Prick skin, microwave on high 5-8 minutes, turning once
Pros: Fast, minimal nutrient loss, no added fat
Cons: Less flavor development, can have uneven cooking
Tip: Wrap in damp paper towel to prevent drying. Let stand 2-3 minutes after cooking for even heat distribution.

♦ Air Frying (Healthier “Fries”)

Best for: Hannah, Stokes Purple, Japanese (lower moisture varieties)
Process: Cut into fries or wedges, toss with 1 tsp oil, air fry at 400°F for 15-20 minutes
Pros: Crispy texture with minimal oil, healthier than deep frying
Cons: Smaller batch cooking, some nutrient loss from high heat
Tip: Soak cut fries in cold water for 30 minutes before cooking for extra crispiness

♦ Mashing and Pureeing

Best for: Beauregard, Garnet, Jewel (for creamy mash), Hannah or Japanese (for drier, fluffier mash)
Process: Cook using any method above, then mash or puree
Pros: Versatile for savory and sweet applications, easy to incorporate add-ins
Tip: Orange varieties rarely need added butter or cream due to natural creaminess; white varieties benefit from added moisture

Nutritional Impact of Cooking

Beta-Carotene Retention:

Baking: 70-75% retained
Steaming: 80-85% retained
Boiling (with skin): 75-80% retained
Boiling (peeled): 60-65% retained
Microwaving: 75-80% retained

Anthocyanin Retention (Purple Varieties):

Steaming: 85-90% retained (BEST)
Baking: 70-75% retained
Boiling: 60-70% retained (significant leaching)
Frying: 50-60% retained

Vitamin C Retention:

Steaming: 80-85% retained
Microwaving: 75-80% retained
Boiling: 50-60% retained
Baking: 65-70% retained

General Guidelines:

Always keep the skin on when possible – it contains concentrated nutrients and fiber
Shorter cooking times preserve more nutrients
Avoid excessive water contact to minimize nutrient leaching
Purple varieties benefit most from steaming or baking to preserve anthocyanins
For diabetic-friendly preparations, opt for boiling or steaming to maintain lower glycemic response

Selecting the Perfect Sweet Potato for Your Needs

For Blood Sugar Management

Best Choices: Hannah, Japanese/Murasaki, O’Henry (white-fleshed varieties)
Cooking Method: Boiling or steaming
Why: Lower natural sugar content and lower glycemic index mean slower blood sugar rise

For Vitamin A Supplementation

Best Choices: Beauregard, Covington, Garnet
Cooking Method: Baking or roasting (enhances beta-carotene availability)
Why: Orange varieties provide 100-400% daily vitamin A needs in one serving

For Antioxidant Benefits

Best Choices: Okinawan, Stokes Purple, Purple Majesty
Cooking Method: Steaming or light roasting
Why: Maximum anthocyanin preservation provides anti-inflammatory and neuroprotective benefits

For Weight Management

Best Choices: Hannah, Japanese, any variety prepared simply
Cooking Method: Steaming, boiling, or air frying without excess fat
Why: Lower calorie density, high fiber promotes satiety

For Children and Picky Eaters

Best Choices: Beauregard, Jewel
Cooking Method: Baking or roasting with cinnamon
Why: Naturally sweet flavor appeals to young palates, creamy texture

For Athletic Performance/Recovery

Best Choices: Covington, Beauregard (higher dry matter content)
Cooking Method: Baking
Why: Higher complex carbohydrate content for sustained energy, good potassium for muscle function

For Digestive Health

Best Choices: Purple varieties, Hannah
Cooking Method: Any method with skin on
Why: Highest fiber content promotes gut health and feeds beneficial bacteria

Storage and Shelf Life by Variety

Storage Guidelines Table

Variety	Optimal Storage Temp	Humidity	Shelf Life (Uncured)	Shelf Life (Cured)	Special Notes
Beauregard	55-60°F (13-16°C)	85-90%	2-3 weeks	4-6 months	Good storage variety
Covington	55-60°F (13-16°C)	85-90%	3-4 weeks	6-8 months	Superior storage among orange varieties
Jewel	55-60°F (13-16°C)	85-90%	2-3 weeks	4-5 months	Avoid damp storage
Garnet	55-60°F (13-16°C)	85-90%	2-3 weeks	3-5 months	High moisture requires careful curing
Hannah	55-60°F (13-16°C)	80-85%	2-4 weeks	4-6 months	Drier texture stores well
Japanese/Murasaki	55-60°F (13-16°C)	80-85%	2-3 weeks	4-5 months	Standard storage
Stokes Purple	55-60°F (13-16°C)	85-90%	3-4 weeks	5-7 months	Excellent storage and shipping
O’Henry	55-60°F (13-16°C)	85-90%	2-3 weeks	4-6 months	Good storage characteristics
Georgia Jet	55-60°F (13-16°C)	85-90%	1-2 weeks	2-3 months	Poor storage, prone to soft rot

Curing Process (For Extended Storage)

To maximize storage life:

Temperature: 85-90°F (29-32°C)
Humidity: 85-90%
Duration: 4-7 days
Purpose: Heals minor wounds, develops protective skin layer, concentrates sugars

Post-Curing Storage:

Move to cool, dry location (55-60°F)
Maintain high humidity (85-90%)
Avoid refrigeration (below 50°F causes hard core and off-flavors)
Check regularly for soft spots or sprouting

Unique Applications by Variety

Beauregard: The All-Purpose Champion

Classic sweet potato casserole with marshmallow topping
Smooth, creamy sweet potato pie
Pureed baby food
Sweet potato pancakes
Candied sweet potatoes

Stokes Purple: The Showstopper

Vibrant purple sweet potato pie (maintains color)
Purple sweet potato hummus
Colorful sweet potato gnocchi
Purple fries for visual impact
Natural food coloring for baked goods

Hannah: The Savory Specialist

Sweet potato gratin with herbs
Curry and soup additions (won’t overpower)
Sweet potato and rosemary focaccia
Hash browns and breakfast hash
Lower-sugar sweet potato “fries”

Japanese/Murasaki: The Asian Fusion Choice

Tempura sweet potato
Miso-glazed sweet potatoes
Asian-style roasted vegetables
Sweet potato donburi (rice bowl)
Japanese sweet potato pie (unique flavor)

Garnet: The Holiday Favorite

Ultra-creamy sweet potato puree
Sweet potato soup (maximum creaminess)
Sweet potato bread and muffins
Candied sweet potato side dish
Baby food (smooth texture)

Common Misconceptions About Sweet Potatoes

Myth 1: “Yams and Sweet Potatoes Are the Same”

Truth: True yams (Dioscorea species) are completely different tubers native to Africa and Asia, with rough, bark-like skin and dry, starchy flesh. What Americans call “yams” are actually orange-fleshed sweet potatoes. The confusion arose from enslaved Africans calling sweet potatoes “nyami” (their word for yam), and the name stuck.

Myth 2: “All Sweet Potatoes Are High in Sugar”

Truth: White and cream-fleshed varieties like Hannah and Japanese contain significantly less sugar (3.5g per 100g) compared to orange varieties (4.2g per 100g). Purple varieties can range from 1.4-4.0g depending on cultivar.

Myth 3: “Sweet Potatoes Are Bad for Diabetics”

Truth: When prepared properly (boiled or steamed rather than baked), sweet potatoes have a moderate to low glycemic index. Purple sweet potatoes have shown particular promise in improving glycemic control. The high fiber content and resistant starch also help moderate blood sugar response.

Myth 4: “The Skin Is Not Edible”

Truth: Sweet potato skin is not only edible but nutritious, containing concentrated fiber, antioxidants, and minerals. Purple varieties show even higher antioxidant activity in the peel than the flesh.

Myth 5: “Sweet Potatoes Need Butter and Sugar”

Truth: The natural sweetness and creaminess of varieties like Beauregard and Garnet make added fats and sugars unnecessary. Simple preparation with salt, pepper, and herbs can be delicious and much healthier.

Growing and Sustainability Considerations

Sweet potatoes offer remarkable sustainability advantages:

Water Efficiency: Drought-tolerant once established
Soil Health: Nitrogen-fixing capabilities improve soil quality
Low Input: Requires fewer pesticides than many crops
Climate Adaptability: Grows well in diverse climates
Yield: High productivity per acre (some varieties produce 42,000 kg per hectare)
Complete Utilization: Both roots and leaves are edible and nutritious

Top Varieties for Home Growing:

Beauregard: Widely available slips, reliable performance
Covington: Excellent disease resistance, uniform size
Purple Majesty: Unique color, good yields in sandy soil
Jewel: Historical variety, prolific plant production

The Future of Sweet Potato Varieties

Breeding programs continue developing new varieties with enhanced traits:

Improved Disease Resistance: Varieties resistant to multiple soil-borne pathogens
Enhanced Nutritional Profiles: Higher anthocyanin and beta-carotene concentrations
Climate Adaptation: Varieties suited for shorter growing seasons and diverse climates
Processing Quality: Cultivars optimized for specific commercial applications (flour, starch, anthocyanin extraction)
Sustainable Agriculture: Varieties requiring fewer inputs while maintaining yields

Recent releases like LA 06-52 show promise with improved flavor profiles relying more on fructose than sucrose, creating a distinctly different sweetness. The Monaco variety offers benefits for organic growers with its upright, compact growth that suppresses weeds naturally.

Conclusion

Sweet potatoes represent far more than a single vegetable—they’re a diverse family of nutrient-dense foods offering something for every palate, dietary need, and culinary application. From the familiar comfort of a Beauregard to the stunning vibrancy of Stokes Purple and the subtle sophistication of Japanese varieties, understanding these differences empowers you to make informed choices that align with your health goals and taste preferences.

Whether you’re managing blood sugar, boosting vitamin A intake, seeking powerful antioxidants, or simply looking for delicious, satisfying nutrition, there’s a sweet potato variety perfectly suited to your needs. The key lies in matching variety characteristics with appropriate cooking methods—steaming purple varieties to preserve anthocyanins, baking orange varieties to maximize beta-carotene availability, or boiling white varieties for better glycemic control.

As research continues to unveil the remarkable health benefits of these humble tubers—from improved gut health and enhanced immunity to potential cancer prevention and cognitive support—sweet potatoes deserve recognition as one of nature’s most perfect foods. Their sustainability, versatility, and nutritional density make them an invaluable addition to any diet, and understanding the nuances between varieties allows you to harness their full potential.

Scientific References

Rausch, K. M., et al. (2022). “Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.” Antioxidants, 11(9), 1648. Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC9495970/
Ooi, C. P., & Loke, S. C. (2013). “Nutrition-related health outcomes of sweet potato (Ipomoea batatas) consumption: A systematic review.” Food & Function, 13(11), 5921-5932. Available at: https://www.sciencedirect.com/science/article/abs/pii/S221242922200668X
Islam, S. (2021). “A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits.” Trends in Food Science & Technology, 115, 512-529. Available at: https://www.sciencedirect.com/science/article/abs/pii/S0924224421004398

This guide is for informational purposes only and should not replace professional medical or nutritional advice. Always consult with healthcare providers regarding specific dietary needs and health conditions.