China produces 85% of the world’s sweet potato crop; the United States is ranked tenth. North Carolina leads the nation in sweet potato production. Other sweet potato producing states include Louisiana, California, Mississippi, and Alabama. Sweet potatoes and yams are not the same. A yam is a large, starchy, tropical root crop grown in Asia or West Africa that can weigh up to 100 pounds. However, Southern sweet potato producers began calling their crop “yams” to distinguish it from the white-fleshed sweet potatoes grown in other parts of the country. The USDA requires that when it is used to refer to sweet potatoes, the word “yam” must be accompanied by the words “sweet potatoes” on all labels and marketing materials. Sweet potatoes are one of the most nutritious vegetables. Low in calories with no fat and no cholesterol, they contain antioxidants; vitamins C, B6, and E; iron; potassium; and beta-carotene. They’re also a great source of fiber. People in the South love their sweet potatoes—consuming 54% of all canned sweet potatoes, and 42% of all fresh sweet potatoes. When a recipe calls for white potatoes, use sweet potatoes instead. They’re also the perfect ingredient when making soups, stews, casseroles, puddings, cake, muffins, and bread. If you’re using canned sweet potatoes in a recipe, add them last because they’re already cooked. One 15.5 ounce can of sweet potatoes, drained, equals one pound of fresh sweet potatoes. A 15.5 ounce can contains approximately 2 cups of sweet potatoes. One cup of canned sweet potatoes equals one medium-sized, cooked fresh sweet potato.