Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. They can be consumed in a variety of ways, but are most commonly boiled, baked, steamed or fried. The plant does not tolerate frost. It grows best at an average temperature of 24 C (75 F), abundant sunshine and warm nights.

Depending on the cultivar and conditions, tuberous roots mature in two to nine months.

NUTRITIONAL VALUE

It is rich in an antioxidant called beta-carotene, which is very effective at raising blood levels of Vitamin A particularly in children (1, 2,3,4).