This Publication Issue does not exist in your language, View in: English (en),
Or use Google Translate:  
Kreyòl Ayisyen (ht) | Chanje Lang (Change Language)

The sweetpotato (Ipomoea batatas, morning-glory family, Convolvulaceae) is an enlarged storage root that comes in various shapes, sizes, and colors. Varieties, particularly those used for market use, are classified as “dry-fleshed” or “moist-fleshed,” according to the feel sensation experienced in the mouth when eating a cooked or baked sweetpotato. The “moist-fleshed” potato is sometimes referred to as a “yam” and the “dry-fleshed” as a “sweetpotato.” They are, however, both sweetpotatoes.