Sweet potato

Sweet potato is a starchy vegetable crop in tropical and temperate climates. The roots are sweet, but have a low glycemic index, so they're often a good choice for diabetics.

The vine has edible leaves which are high in protein (approximately 25-29% protein, dry weight). The roots are very low in protein.

Take cuttings from the vine, about 20 cm (8 in) long. Remove all the leaves except at the very top, and bury it just below the surface.^{[verification needed]}

Sweet potato can be cooked in many ways. Its sweetness is delicious in many kinds of dishes, including soups, casseroles and roasts. E.g.

• Roast them whole in an oven for an hour at 350 F (175 C), remove skins, add butter, salt and lots of black pepper. If the skins are thin and clean, you may even like to eat the skins.
• Stir fry them. They will need longer than most other vegetables - make sure they have time to get soft.

The leaves are a pleasant tasting vegetable, and can be steamed or stir-fried.

• Root crops (NRI, 1987, 308 p.), Chapter 30