Sweet potatoes are a starchy, sweet-fleshed root vegetable (Ipomoea batatas) native to Central and South America, cultivated for thousands of years. They range from orange or yellow to purple flesh, with a naturally sweet, earthy, slightly nutty flavor; the texture is firm and starchy raw, creamy to fluffy once cooked. Sweet potatoes are roasted, steamed, boiled, mashed, or fried across many cuisines: baked, mashed, or in pies and casseroles in the American South; in curries and stews in Indian, African, and Latin American cooking; and steamed or stir-fried in East Asian cuisines. They pair well with warming spices (cinnamon, nutmeg, ginger), savory aromatics (garlic, onion, chili), dairy, and sweet additions like brown sugar and maple syrup. Sweet potatoes are botanically unrelated to true yams, though the names are often used interchangeably in North American markets.