Sweet Potato (Mitha Allu-মিঠা আলু)

Sweet potato is a tuberous root vegetable with a smooth, reddish-brown to purple skin and vibrant orange or yellow flesh, though some varieties also have white, cream, or even purple flesh. It is long and tapered, with a dense, starchy texture that becomes tender and sweet when cooked. Sweet potatoes have a naturally sugary flavor, which intensifies when roasted, baked, or boiled.
Rich in nutrients, sweet potatoes are a powerhouse of vitamins and minerals, particularly vitamin A (in the form of beta-carotene), vitamin C, potassium, and fiber. Their high antioxidant content supports immune function and promotes healthy skin and vision.
Versatile in the kitchen, sweet potatoes can be prepared in numerous ways—roasted, mashed, grilled, or even turned into fries. They are commonly used in both sweet and savory dishes, from casseroles and soups to pies and desserts. Their creamy texture and natural sweetness make them a comforting and nutritious addition to many meals.