Sweet Potato

Sweet potato, Ipomea batatas, is a root crop that is easily grown,

matures quickly, does not require much space, and tastes good.

Besides all of this, the leaves are also a very nutritious green vegetable. It is an important food for security in the Pacific Islands, since both the edible tuber and other planting materials commonly survive hurricanes or cyclones. Planting material is made from cuttings of the vine. Cuttings from the vine tips are best. The middle or base of the vine can be used, but they often produce less. Cuttings should be 12 to 16 inches long. A tuber can also be sprouted, cut and planted.

Select a sunny location. After planting in a hole 6-12 inches deep,

make a mound of soil around the cutting or piece of tuber. The vines will

grow up to 18 feet long and root along the length. Tubers are formed

wherever the roots grow. The main planting spot will be ready for harvest in 3 to 5 months, but the secondary root locations will take longer.

The harvested tubers can be stored for a long time if they are treated

properly. They should be washed and left to dry in the sun for a few days,

then stored in a cool, dark and dry place. Use any cut or bruised tubers for

food or replanting as soon as possible.

Sweet Potato Buns

3 cups sweet potatoes (cooked and mashed)

1 cup milk

2 cups self-raising flour

1 teaspoon lemon juice

Add milk to the cooked and mashed sweet potatoes in a large bowl.

Add the flour a little at a time and mix well. Sprinkle in lemon juice. Mix

into a firm dough. Shape into balls the size of an egg. Place on a greased

baking tin. Bake in a hot oven (425ºF or 220ºC) for about 15–25 minutes

until done. Cool before serving.

PACIFIC ISLANDS COOKBOOK, University of Hawai’i