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Sweet potatoes, also known as batata, are an increasingly popular vegetable in Hungarian households, thanks to their unique taste, nutrient-rich composition and versatility. Its name is misleading, as it is not botanically related to potatoes, but belongs to the sulak family. It is native to Central and South America, where it has been cultivated for thousands of years.
Sweet potatoes are not only tasty, but also very healthy. It is rich in fibre, beta-carotene (a precursor of vitamin A), vitamins C and B, and potassium. It has a lower glycaemic index than traditional potatoes, so it can be included in diets.
From an economic point of view, sweet potatoes are an increasingly sought-after product worldwide, especially in Europe, where consumption has increased significantly over the past decade. On the continent, it is mainly grown in Spain, Portugal and Greece, but is also increasingly being grown in Hungary.
Specificities of its cultivation
Sweet potatoes are heat-loving plants, so they should only be planted outdoors once the danger of frost has passed. In our country, the planting season starts in early May and harvesting takes place from the end of September. In Hungary, it is grown exclusively in the open air and is not economical under greenhouse conditions.
Spain is the largest producer in Europe, mainly in Andalusia, where mild winters and long summers provide ideal conditions. In Hungary, large areas of batata production are mainly found in the south-eastern counties.
Sweet potatoes can be found on store shelves all year round, but imported products typically arrive from October until the end of spring. Hungarian produce is mainly sold in the autumn, from late September to December, when we can buy the freshest and best quality domestic produce seasonally.
How to choose good quality sweet potatoes?
When buying, you should consider the following points:
- The tubers should have a smooth surface, be hard to the touch and not show soft, rotting spots.
- The colour varies depending on the variety: the most common orange flesh type has a brownish-purple skin, but there are also white and purple flesh varieties.
- Avoid pieces that are too large, as they may have a fibrous interior. Medium sized tubers are generally tastier and easier to handle in the kitchen.
How to use sweet potatoes in the kitchen?
Sweet potatoes are extremely versatile. It has a sweet taste and a creamy texture, which makes it particularly suitable for purees, cream soups, baked side dishes and even desserts.
- Baked – the easiest and most popular way to prepare them: from the shell in the oven or in a pan, seasoned with spices.
- Pureed – an excellent base for cream soups, but also a great side dish with meat.
- Grilled or as chips – thinly sliced and crispy fried, it can also be served as a healthy snack.
- Grated into scones, scones – works well in pasta, gives a slightly sweet taste to the finished dish.
How to store sweet potatoes?
Storing sweet potatoes requires some care. As it is sensitive to cold, it is not recommended to store it in the refrigerator. It is best kept in a dry, cool (12-16°C), well-ventilated place such as a pantry or pantry. Under these conditions it will keep for up to 2-3 weeks.
Avoid humid environments and direct sunlight, as these promote germination or deterioration. However, when cut or peeled, they can be kept fresh for 2-3 days in a closed container in the refrigerator.
Interesting facts about sweet potatoes
- Bata has long been considered an exotic vegetable, but is now considered a “superfood” because of its nutritional value.
- Although sweet potatoes have a sweet taste, they can be eaten in moderation by diabetics because they have a lower glycaemic index than traditional potatoes.
- The leaves of batata are also edible, and in some cultures they are prepared as a vegetable, for example steamed or mixed into salads.
- In Japan and Korea, sweet potatoes are also a popular dessert ingredient, for example in ice cream, cakes and drinks.
Tips for using sweet potatoes in the kitchen
- Try different varieties – purple-fleshed sweet potatoes can be a spectacular and special side dish for festive occasions.
- If you want a crispier texture, soak the slices in cold water for 30 minutes before baking – this will reduce the amount of starch on the surface.
- Fry from the skin up before cooking purees, as this will intensify the flavour and reduce nutrient loss.
- It works with both sweet and savoury flavours – it works well with rosemary, garlic, honey or cinnamon.