The sweet potato is a starchy root vegetable grown widely in tropical, subtropical, and warm temperate regions, botanically Ipomoea batatas and unrelated to the ordinary potato. Its flesh ranges from white to deep orange, with orange varieties rich in beta-carotene, which the body converts to vitamin A — a property exploited in biofortified varieties tackling deficiency in Africa and Asia. It is naturally sweet, with a creamy texture when baked or roasted, and suits both savoury dishes and desserts. The leaves are also eaten as a green vegetable in many cuisines. Durable, high-yielding, and nutritious, it is a food-security crop as well as a fashionable ingredient.