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A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

Made to improve the flavor of baked potatoes, this kitchen utensil is a unique tool for microwave baking.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

A variety of a true yam, which is known as “ube” or “ubi” in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

A variety of potato which is harvested very early in its growth. This potato is removed from the vine while the leaves on the plant are still green, growing to an approximate diameter of 2 inches.

The most popular tuber vegetable in the world, which is available in hundreds of varieties. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking.

A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.

The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.

Made in the same manner as a fried potato chip, Sweet Potato chips are thin, curled or flat in shape, and crunchy-textured.

A ground substance that is a purple colored starch made from the meat of purple yams, a tuber that has a gnarled appearance.

A variety of potato that is more evenly round and a bit smaller in width than the russet potato. The round white potato has a medium level of starch, which is considered lower than the starch level of a russet.

A variety of potato that is excellent as a new potato but is also grown and marketed as a maincrop potato.

A variety of potato that is more evenly round and a bit smaller than the russet potato. The white round potato a medium level of starch, which is less starch than the russet and a finer texture.

A smaller oval-shaped potato with a purplish black outer skin and vivid purple, dense inner meat. The odd colored meat adds a distinctive look to any dish.

A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking.

A type of finger potato with a long knobby oval shape, a pinkish beige colored skin, and white flesh that is somewhat waxy in texture.