Candied sweet potatoes
The sweet potato is a dicotyledonous plant that connects to the family Convolvulaceae. Its huge, stuffy, sweet-tasting, tuberous roots are a root vegetable. The undevelope leaves and buds are sometimes eating as greens. The sweet potato is only indistinctly relate to the potato and does not belong to the nightshade family, Solanaceae, but both families belong to the same taxonomic order, the Solanales.
Sweet potatoes are rich in nutritional fiber, vitamin C and vitamin B6. Orange-colore diversities are also rich in beta carotene. In steamy areas they are a staple food crop. The tubers are most often boiling, fried or bake. Tubers can also be procedure to make arrowroot and a fractional flour supernumerary.
Sweet potatoes are harvest at the end of summer or the start of autumn. Roots that aren’t selling straight are cure by keeping them in a moist place at 30°C (85°F) for five to six days. Uncured sweet potatoes have a stiffer texture and fewer sweet flavors than cured samples. Uncure sweet potatoes are sell in the first few months after yield. Cure ones are sell throughout thse year, up until the next harvest.