Ipomoea batatas (L.) Lamk. (Convolvulaceae)
- Scientific name
- Ipomoea batatas (L.) Lamk.
- Family name
- Convolvulaceae
- Common name
- Sweet potato (English); satsumaimo (Japanese)
- Local name
- Man ted
Perennial herb. Stems prostrate, ascending, or occasionally twining, 1–8 m long, much branched from several nodes. Root system with fibrous, adventitious roots enlarging for food storage, variable in shape, size, number, skin colour (white, yellow, brown, red, or purple) and flesh colour (white, yellow, orange, or purple). Leaves arranged spirally, simple, 5–30 cm long, with 2 small nectaries at base, grooved above; stipules absent; lamina usually ovate, 4–15 × 4–12 cm, entire, angular or palmately lobed. Flowers axillary, solitary or in cymes; pedicel 3–18 cm long. Calyx 5-lobed. Corolla 5-lobed, funnel-shaped, white or lavender with purple throat. Stamens 5, of unequal length. Ovary superior; stigma 2-lobed. Fruit a capsule, 5–8 mm long, with 1–4 seeds. Seeds c. 3 mm long, black, usually with very hard testa.
Grows widely in lowland subhumid and humid tropics on well-drained soils (pH 5.5–6.5). Propagated by planting small whole tubers on mounds, ridges, or flat ground, or by stem cutting.
Young shoots are blanched or steamed and served as a side dish with nam phrik (dipping sauces). Tuberous roots are used in some sweet dishes such as khanom khai nok kra-ta (deep-fried sweet potato balls).
Young shoots are blanched or steamed and served as a side dish with nam phrik (dipping sauces). Tuberous roots are used in some sweet dishes such as khanom khai nok kra-ta (deep-fried sweet potato balls).