Sweet Potato: A splash of colour for winter meals

Although harvested in late summer, the sweet potato stores well and is at its sweetest in February, making it a colourful and nutritious addition to your winter plate.

Sweet potatoes have a long and fascinating history. Native to South America, fossilised remains believed to be around 8,000–10,000 years old have been found in the Andes, suggesting they were cultivated far earlier than many of us realise. Evidence suggests that Christopher Columbus encountered sweet potatoes in the West Indies and introduced them to Europe following his 1492 voyage. From there, they spread rapidly through Europe, Africa and Asia.

Spain was among the first European countries to cultivate sweet potatoes, with records dating back to the early 1500s. In England, Catherine of Aragon is credited with introducing them to the royal court after her marriage to Henry VIII in 1509. Henry reportedly developed a particular fondness for sweet potato pie, not only because the vegetable was exotic and expensive, but also because it was believed to have aphrodisiac qualities!

Fast-forward to today, and sweet potatoes are celebrated for their versatility and nutritional value. Compared with white potatoes, sweet potatoes provide more fibre, are rich in vitamin A, and contain a range of antioxidants. They are also often considered to have a lower glycaemic index, meaning they tend to release energy more slowly and cause a gentler rise in blood sugar. This can vary depending on how they’re cooked, a reminder that preparation matters just as much as the ingredient itself.

Sweet potatoes are a true staple in my house. They’re air-fried into chips (leave the skin on for more fibre and micronutrients), mashed in place of white potatoes and roasted in chunks as the backbone of salads, chillies and curries. One of my favourite ways to cook them is my Sweet Potato and Chickpea Curry. It’s packed with nutrients and reheats like a dream; the perfect make ahead meal for busy days.