Are Sweet Potato and Cassava the Same?

Sweet potato and cassava are two tubers native to America that provide significant nutritional benefits. They have been used since pre-Hispanic times in both cooking and medicine, and their appearances can sometimes confuse those who are not familiar with them.However, once you distinguish them, both by their exterior and their nutritional benefits, you'll want to start including both in your diet, whether as sweet potato puree or as fried cassava, as they are delicious and will add diversity to your meals.Types of Sweet PotatoSweet potato, also known as batata, sweet potato, or yam, comes in three different types: yellow sweet potato, white sweet potato (which can be more often confused with cassava), and purple sweet potato. Their properties include protecting liver health, helping to control blood sugar levels, and reducing uric acid.The yellow sweet potato, also called orange sweet potato, is perhaps the most well-known. Its skin is yellow, and inside, its flesh is orange. It has a sweet flavor, although it contains only 3% sugars, and among its nutritional benefits, its vitamin C content is the most important, but it is also a source of plant protein, vitamins A and K, and folic acid.The white sweet potato has a long potato-like appearance, with a cream color on the outside and inside, and is very rich in starch, making it very useful for improving digestion.What is Cassava?Cassava is a tuber also known as manioc, cassava bread, aipim, guacamota, or lumu, originating from Bolivia and widely consumed in South America, in countries such as Argentina, Brazil, Colombia, Costa Rica, Cuba, Ecuador, Puerto Rico, Peru, and even Mexico.Among the properties of cassava, it stands out for being very rich in carbohydrates and sugars, vitamin C, and B complex vitamins. It can also be white or yellowish. It has several similarities with potatoes and sweet potatoes, but it is noted for its potassium and starch content. It may be rare to find it in supermarkets, but it is more commonly sold in local markets, and an important and curious fact is that it should never be eaten raw, as it contains hydrogen cyanide, which is only eliminated by cooking.In countries like the Dominican Republic, flour is traditionally made from cassava, called cativía or catibía, but also known as tapioca in other places, which is used to make empanadas, for example.Both cassava and sweet potato are very nutritious tubers with similar uses, as you can make chips from both, baby purees, you can fry them, bake them, and they also have uses in cosmetics and food coloring.Try to include them in your daily routine and share your experience with us in the comments.