With names ranging from yam, kumara, and camote, the sweet potato is a staple food and resource across the globe.
Sweet potatoes, originally found in the Americas, made their way to Polynesia and eventually to the Philippines. The migration of sweet potatoes from South America to the South Pacific helps support the theory of pre-Colombian contact with Polynesians and South Americans. From the Philippines, the sweet potato was introduced in China in 1594, Japan 1735 and then Korea in 1764.
The sweet potato is more than just a food source. All parts of the plant are used to feed livestock. The Moche culture of ancient Peru used the sweet potato in their ceramics. At North Carolina State University researchers are growing sweet potato variants to be used and tested as biofuel.
Most popular as a food source, sweet potatoes are starchy and contain complex carbohydrates, fiber, beta-carotene, vitamin B, vitamin B6 and vitamin C.
Sweet potato chips are a popular snack item across the world, sold in the streets in Peru as a snack and with sour cream and spicy sweet chili sauce in New Zealand. Sweet potatoes vary in color from region to region.
Sweet potato chips
2 tablespoons of olive oil
1 teaspoon of salt
1 sweet potato
1. Preheat the oven to 275 degrees Fahrenheit.
2. After rinsing and drying the sweet potato, take a sharp knife and cut thin slices off. The thinner the slices are, the crispier they will turn out.
3. In a bowl, toss the olive oil with the raw sweet potato slices to saturate the slices.
4. Once each slice has been oiled, place the slices close together on a cookie sheet and sprinkle with salt.
5. Bake for thirty minutes or until the edges have curled up and are crispy. Let cool and enjoy.