The sweet potato is an edible tuber native to South America. It may be round or elongated in shape, with a reddish-purple skin enclosing white or yellow sweet flesh. The sweet potato bears no relation to the ordinary potato.
To cook sweet potatoes, peel them and, if they are large, cut them into smaller pieces. Place the potatoes in a saucepan, add a teaspoon of salt and enough cold water to cover. Bring the water to the boil over high heat. Reduce the heat to low, cover the pan and simmer for 30 to 40 minutes or until the potatoes are tender when pierced with the point of a sharp knife.
Sweet potatoes may also be sauteed, baked, deep-fried or stewed. They may be served as a vegetable accompaniment to meat or fish dishes, in sweet or savoury pies and in desserts.