bataty

Bataty are the tuberous roots of the plant Ipomoea batatas, commonly known as the sweet potato. They belong to the family Convolvulaceae. The term is widely used in Polish and other languages to refer to this edible root, which is distinct from true potatoes (Solanaceae) and from yams in the Dioscoreaceae family.

Sweet potatoes are native to Central and South America and have been cultivated for millennia. They are grown as warm-season perennials in their origin but are typically cultivated as annuals in temperate regions. The plant is a vigorous vining shrub with heart-shaped leaves. Tubers vary in size and can have orange, yellow, white, or purple flesh, with orange-fleshed varieties rich in beta-carotene.

Cultivation requires a long, warm growing season, well-drained, loose soil, and plenty of sun. They are sensitive to frost and poor drainage, and do best at temperatures above roughly 20°C. Propagation is by slips—vine cuttings rooted in water or soil—rather than by seed.

Harvest occurs after the vines die back and the tubers have attained full size. For best flavor and storage stability, bataty usually undergo curing: the harvested roots are kept in warm, humid conditions for several days to improve sweetness and texture, then stored in a cool, dry place.

Uses and nutrition: Bataty are versatile in cooking; they can be baked, boiled, steamed, fried, or roasted. They are a good source of complex carbohydrates, dietary fiber, and beta-carotene (especially orange-fleshed types). The leaves are edible in some cultivars when cooked.