Media

Sweet potatoes grown in Louisiana are commonly referred to as "yams."
There is a difference between sweet potatoes grown in northern states and those grown in Louisiana. Sweet potatoes produced in the northern states are mostly "firm" and tend to be drier, more mealy, and yellow in flesh. People in Louisiana enjoy the second type, "soft", which is higher in natural sugar, is more moist, and has a bright orange flesh color. Most often it is the "soft" type which is referred to as a yam.
Native Americans were already growing sweet potatoes when Columbus arrived on America's shores in 1492.
The sweet potato is not a potato or even a distant cousin. Potatoes are tubers; sweet potatoes are roots.
Sweet potatoes have been growing in the South since as early as 1648.
Louisiana offers ideal soil and climate conditions to grow sweet potatoes.
The sweet potato was ranked number one in nutrition of all vegetables by the Center for Science in the Public Interest (CSPI).
The CSPI ranked the sweet potato at 184 in nutritional value, more than 100 points ahead of the baked Idaho potato, spinach or broccoli.
Sweet potatoes provide twice the recommended daily allowance of vitamin A.
Sweet potatoes provide more than one-third of the daily requirements of vitamin C.
Sweet potatoes are an important source of beta-carotene, vitamin B6, iron, potassium and fiber.
Studies have consistently shown that a high intake of beta carotene-rich vegetables and fruits, like sweet potatoes, can significantly reduce the risks for certain types of cancer.
Sweet potatoes contain virtually no fat or sodium.
One medium sweet potato holds 130 calories, 0.39 g of fat, 2.15 g of protein, 31.56 g of net carbs, 3.9 g of dietary fiber, 28.6 mg of calcium, 16.9 mg of sodium, 265.2 mg of potassium, 18.2 mcg of folate, 29.51 mg of vitamin C and 26081.9 IU of vitamin A.
Sweet potatoes that are a pretty, bright, orange color are richest in beta-carotene.
In 2004, nearly 12 million Americans are counting carbohydrates as part of the South Beach and Atkins diet plans. Sweet potatoes are introduced in the later phases of these diets as an acceptable food because they are nutrient-rich. Sweet potatoes rank significantly lower than white potatoes in the glycemic index, which explains why both carb-counting diets encourage substituting yams for Idaho potatoes.
The Atkins Diet recommends introducing 10 grams of carbs in Phase 3 of the diet plan. Sweet potatoes have 10 grams of carbohydrates for every 1/4 cup. Sweet potatoes are on the safe list as a great substitute for other starches such as rice, potatoes and corn.
The popular "Sugarbusters" diet strongly recommends sweet potatoes as a substitute for other foods that should be avoided such as white and red potatoes, rice, pasta and corn.
Yams don't get ripe like other crops. They will keep growing as long as the plant has green leaves. After 120 to 150 days, the yams are harvested.
Once the sweet potatoes are gathered and sorted, they are taken to a storage house where they are "cured." Curing is a process that helps the sweet potatoes heal from any cuts, bruises or places where the skin was removed by accident. The temperature in the storage house is about 85 degrees, and the air is very moist (about 90 or 95 percent humidity). After they are cured, the sweet potatoes are stored in a cooler place of about 55 or 60 degrees. The coolness helps them keep from sprouting or becoming dry and tough.
It takes six to eight weeks after harvest for sweet potatoes to reach their peak in sweetness when baked.
Sweet potatoes are stored in temperature and humidity controlled warehouses that extend the yam's shelf life for the entire year. So the "season" for fresh yams is 12 months. Canned yams are also available year round.
Ideally, fresh sweet potatoes should be cooked within a week or two of being purchased; however, they may be stored for up to one month.
Across the nation, 98,300 acres of sweet potatoes were planted in 2004.
Approximately 4.2 pounds of sweet potatoes per capita are consumed annually in the U.S.
Sweet potatoes are more nutritious if cooked with the skin on.
Sweet potatoes should be washed and dried thoroughly before being cooked.
Sweet potatoes should not be refrigerated unless cooked. Storage at low temperatures can cause flavor loss.
Sweet potatoes should be stored in a cool, dry, well-ventilated area at approximately 55 to 65 degrees Fahrenheit.
Always use a stainless steel knife when cutting a sweet potato. Using a carbon blade will cause the sweet potato to darken.
Always choose firm, fairly well shaped sweet potatoes with skin somewhat even in color and free of blemishes.
Canned sweet potatoes are precooked. Add canned sweet potatoes at the end of the recipe to avoid overcooking.
One (15-oz.) can of sweet potatoes is equivalent to 1 cup of fresh sweet potatoes. One cup of canned sweet potatoes equals one medium-sized, cooked fresh sweet potato.
February is National Potato Lovers Month!

For additional information, visit www.sweetpotato.org
or write to the Louisiana Sweet Potato Commission, P.O. Box 2550, Baton Rouge, LA 70821-2550