Sweet Potatoes,Yams and Taro
Types Selection and storage
In Australia Sweet potato is orange skinned with orange flesh, or browny cream skinned with white flesh, or purple with white flesh. The orange sweet potato is also called the Maori name of kumara. Yams and Taro are not of the same family as sweet potato. The Yam is a tropical root originally native to Africa and now grown worldwide. There are over 150 varieties of this starchy vegetable, with interior colors ranging from white, to purple, to brown.Taro refers to a family of root vegetables native to southeast Asia. The root and the leaf of the Taro plant are used and considered a staple in African, Oceanic and Asian cultures. Taro is believed to have been one of the earliest cultivated plants. Choose firm, smooth sweet potatoes, yams and taro without soft patches, or brown spots. Store in a cool, airy, dark place. Do not refrigerate.
Sweet potatoes and yams are available all year round.
The browny cream skinned variety is moister than the other types, has a chestnutty flavour and as it can be fibrous is best for baking. The orange skinned variety bakes drier than the other two varieties. The purple skinned variety is a good all round sweet potato. Both the purple and orange varieties can be baked, boiled, fried steamed or pureed. The orange variety is the one used for candying and puddings. Yams and Taro are used in the cooking of the Pacific Islands; they can be baked whole or pureed. Sweet potatoes are good with brown sugar, maple syrup, oregano, rosemary, oregano, tumeric, coconut milk, cream, cinnamon, bacon, chicken and turkey.
Sweet potatoes are a relatively low in fat low GI, a good source source of vitamin A, as well as fibre, protein, vitamin C, iron and calcium. Taro is High in Dietary Fibre, Vitamin E, Vitamin B6, Potassium and Manganese. Yams are high in fibre and a good source of potassium, which is beneficial in maintaining normal blood pressure.
Types of Sweet Potatoes,Yams and Taro