How To Prepare Sweet Potatoes - Lumonde - Ugandan African Food - Mom's Village Kitchen

How To Prepare Sweet Potatoes - Lumonde - Ugandan African Food - Mom's Village Kitchen •HowToPrepareSweetPotatoes-Lumonde-... #SweetPotatoes #Lumonde #momsvillagekitchen #subscribe Mom’s Village Kitchen For Ugandan & African Food Recipes https://momsvillagekitchen.com Or Email nakatojustine256ug@gmail.com The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable.[2][3] The young shoots and leaves are sometimes eaten as greens. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato (Solanum tuberosum), both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is even more distant from the true yams, which are monocots in the order Dioscoreales.[4] The sweet potato is native to the tropical regions of South America in what is present-day Ecuador.[5][6] Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally (e.g., I. aquatica "kangkong" as a green vegetable), but many are poisonous. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, but that term is not usually extended to I. batatas. Some cultivars of I. batatas are grown as ornamental plants under the name tuberous morning glory, and used in a horticultural context. Sweet potatoes can also be called yams in North America. When soft varieties were first grown commercially there, there was a need to differentiate between the two. Enslaved Africans had already been calling the 'soft' sweet potatoes 'yams' because they resembled the unrelated yams in Africa.[7] Thus, 'soft' sweet potatoes were referred to as 'yams' to distinguish them from the 'firm' varieties.