Sweet potato

camote / batata doce / 고구마

Flavor and role

A sweet root vegetable with fluffy or moist flesh. Boiling or roasting intensifies its sweetness.

Typical dishes and uses

Served with ceviche (Peruvian boiled sweet potato), roasted sweet potatoes, sweet potato fries, African stews

Substitutes

Use the same weight of kabocha squash or potatoes (less sweet).

Storage

Wrap in newspaper and keep in a cool spot at 13–15°C for 2–4 weeks. Avoid the fridge; cold damage makes them spoil easily.

Main countries

Peru · United States · Korea

Used in this book

CevicheDakgalbi (Spicy Stir-Fried Chicken)Beef MaféPicaronesTempura (Shrimp and Vegetable)Thieboudienne (Senegalese Fish and Rice)Gochujang Chicken Curry Bunny Chow with Kimchi Slaw (Korean x South African)Classic Ceviche with Leche de TigreGochujang Cheese Fondue with Rice Cakes, Sausages and Sweet Potato (Korean x Swiss)Pear-Marinated Crispy-Skin Iron-Pan DakgalbiDakgalbi Sweet Potato Cheese GratinMafé Sweet Potato Fries with Spicy Peanut-Tomato DipGochujang Butter Moules with Sweet Potato Oven FriesPanang Beef Cottage Pie with Coconut Sweet Potato Mash (Thai × British)Pisco Picarones with Fig-Leaf Chancaca SyrupKabocha Picarones with Kuromitsu and Kinako (Peruvian × Japanese)Picarón Pancake Stack with Chancaca Butter SyrupBBQ Pulled Pork Sweet Potato BoatsGochujang Sweet Potato Chicken TagineRestaurant-Style Thieboudienne with Fish Stock and NététouChicken Tinga Loaded Sweet Potatoes

Updated 2026-10-10