|Jamaican Sweet Potato is a famous food that is used in many Jamaican recipes.|
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Jamaican Food - Sweet Potato
Jamaican Sweet Potato And Using Them In Recipes
Jamaican sweet potatoes (Ipomoea batatas) are the root of a vine in the morning glory family and native to the New World tropics. Its history dates back to 750 B.C. in Peruvian records. Columbus brought the Jamaican sweet potato to the New World from the island of Saint Thomas. The Taino word for them was batatas which eventually became patata in Spanish, patae in French, and potato in English. At that time, potato referred to the Jamaican sweet potato, and not the generic white potato as it does in English nowadays. In fact, the white potato did not arrive in the northern regions from South America until the late 17th century, more than a hundred years later, according to noted food historian, Waverly Root.
The Sweetpotato or as it is scientifically known the Ipomoea batatas is of the Morning glory (Convolvulaceae) flower character Dicotyledon. It is thought to have originated in Tropical South America, countries such as Peru or Ecuador. Its edible storage organ is smooth, with thin skin short, blocky and tapered ends. It is 22 to 28% dry matter. The flesh is moist and sweet and is best stored at 55 to 60 degrees farenheight. The Jamaican sweet potato is best grown in tropical and temperate conditions.
Popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned Jamaican sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange skin with a vivid orange, sweet flesh with a moist texture. Current popular varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New Jersey, and Velvet.
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