Sweet Potatoes Aren't Potatoes—Here's Why They're Healthier

Sweet potatoes, often mistaken for a type of potato, actually belong to the morning glory family. This versatile root vegetable is packed with nutrients and health benefits, making it a popular choice in kitchens across the US. Grown mainly in California, Mississippi, and North Carolina, sweet potatoes are harvested from late summer to early winter.

A single large sweet potato, weighing around 180 grams with the skin on, provides 162 calories and 37.3 grams of carbohydrates. It also delivers 5.9 grams of fibre, along with high levels of vitamin A, vitamin C, and potassium. The fibre content helps people feel fuller for longer, reducing cravings and supporting digestion.

The vegetable's natural sugars release energy slowly, avoiding blood sugar spikes. Purple varieties contain anthocyanins, compounds that aid blood sugar control and promote a healthy gut microbiome. These same antioxidants also fight inflammation, potentially lowering the risk of heart disease and aiding muscle recovery after exercise. Sweet potatoes are rich in beta-carotene, which the body converts into vitamin A. This nutrient protects vision, reducing the risk of cataracts and preventing dry eyes. The potassium in sweet potatoes further supports heart health by helping to regulate blood pressure. In US cooking, sweet potatoes are often baked whole, mashed with butter and marshmallows, or turned into fries. Unlike in Southeast Asia, where they usually play a supporting role in spiced dishes like curries or soups, American recipes tend to highlight their natural sweetness.

Sweet potatoes offer a mix of fibre, vitamins, and antioxidants that benefit digestion, heart health, and blood sugar control. Their versatility in the kitchen and year-round availability make them a practical addition to many meals. With ongoing research into their health effects, they remain a widely recommended food for balanced diets.