This online guide has been created for you to successfully grow a variety of plants that thrive in the tropics, using native seeds and plants to get growing with wise advice from fellow backyard gardeners and farmers.   You are welcome to add your wisdom and share growing and harvest tips and recipes. Send to proorganicbelize@gmail.com Welcome to the Pro-Organic Belize
Tropical Garden Grow Guide


Where you are the student and the teacher

September Plant of the Month
Sweet Potatoes by Santiago Juam
Botanic Name
Ipomoea Batata
Sun Exposure
 Full sun
Soil Preference
Well-drained, fine sandy loam soil
Soil PH
5 to 7.5
Depth of Plant
Bury slips 4 inches deep
Maturity
90-170 days
Height
12-15 inches
Spacing
12 inches

sweet potatoes
Sweet Potato -- Underutilized Tropical Root

Sweet potato is a plant grown for its tuberous roots in tropical, subtropical and warm-temperate regions. As mentioned in the last Belize Ag Report, issue 36, sweet potato is cultivated for food in more than 100 countries, sometimes as a staple food but usually as an alternative food. All varieties of sweet potato are a good source of vitamins, and minerals.  In East Africa, the sweet potato is known as “the protector of children” because it is often the only food that stands between a child’s survival and starvation. A fast-maturing perennial plant, it is grown mainly as an annual.  The roots are adventitious, mostly located within the top 25 cm of the soil.  Some of the roots produce elongated starch tubers that largely vary in shape, colour and texture depending on the variety.  The flesh of the tubers can be white, yellow, orange or purple whereas their skin can be red purple, brown or white.  The stems are creeping slender vines, up to 4m long.  The leaves are green or purplish, cordate, palmately veined, borne on long petioles.  Sweet potato flowers are white or pale violet, the fruits are round, 1-4 seeded pods containing flattened seeds.

The livestock industry can benefit from sweet potato forage as a source of protein, about 15-30% in the dry matter, but the forage quality depends on the proportion of leaves and stems, the latter containing much less protein than the leaf.  Lysine is the main limiting amino acid.  Unlike legume forages, it does not contain notable quantities of anti-nutritional factors.  The vines are separated from the roots after harvest and provide a nutritive and relished green feed for ruminants.  It is a suitable protein supplement for animals receiving low quality forages.  Sweet potato can be feed to dairy cows as a supplement to forages such as Guinea grass or sorghum.  Sweet potato greens have been successfully fed to dairy cows, sheep, goats, pigs, and rabbits. The economic impact of this is tremendous as it can reduce the farmer’s dependability on high protein-based diets which farmers have to purchase. 

I cannot overemphasize the immense potential of the sweet potato as it produces more edible energy on marginal land than any other major food crop.  As well as this useful property, it can withstand adverse abiotic and biotic stresses and does not require intensive care.  It therefore could potentially contribute to a sound industry in Belize as so many Belizeans are small to medium size land owners.  An industry around this crop would not be difficult to establish.  In difficult financial times in Belize the sweet potato could well be one of our saving crops. The immense industrial value for the extraction of starch and production of animal feed has yet to be explored in our communities.  Thus the sweet potato has great potential for enhancing food and nutrition security in Belize.  Sweet potato has failed to attract sufficient attention of agricultural researchers throughout the tropics, Belize being no exception to this statement.  With greater attention and more collaborative research, there could be considerable improvements in selecting local cultivars and improving husbandry which, together, would allow it to fulfill a wide range of needs in these areas of the world.

The 1996 World Food Summit definition of food security was adopted to mean “A situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life”.  Based on that definition, sweet potato can fulfill all the aspects of the objectives adopted at that summit nearly 21 years ago, yet in Belize we still see the mass importation of low quality food distributed countrywide.

Added value for farmers comes from a variety of products and ingredients made from sweet potato food including flour, dried chips, juice, bread, noodles, sweets, pectin and leaf powder for smoothies.  Other research can be carried out in the fields of liquors and anthocyanin pigments in the purple varieties for food colouring and cosmetic industry.   Fresh sweet potatoes are baked, boiled, or fried and used in numerous recipes: mashed, pancakes, dumplings, potato salads just to name a few.  All the foods which we currently make with the “Irish potato” we can prepare with the sweet potato, without having to import millions of Belize dollars’ worth of potatoes every year.  This would not only have tremendous impact on the daily lives of our farmers as additional sales but also to all Belizeans as the foreign exchange would not be needed for the importation of yet another staple. 

The flour produced from sweet potatoes could be used in the meat industry as a binder for sausages and meat patties without having to import so much wheat that has many social problems associated with it: not only the monopoly of the wheat flour in the Belize market but also the fact that it is a GMO crop, sprayed with glyphosate that Belizeans have routinely said they would prefer not to have to eat because of the rising problems with gluten intolerance and other diseases that have been linked to glyphosate. The Belizean authorities have little, if any, control over the questionable agricultural husbandry behind the cultivation and handling of the imported wheat crop with herbicides, insecticides and fungicides  Today we do not know what we are eating from the imported processed and unprocessed foods.  We read in the press of all the uses of extremely toxic chemicals in the agricultural industry which we end up consuming.  This is just another reason for us to focus on crops like the sweet potato which is local to us.

The International Potato Center (CIP) in Peru has the largest sweet potato gene bank in the world, with more than 6,500 wild, traditional and improved varieties.  This diversity in the crop is a testament of its immense adaptability in the region.

Reprinted with permission from the Belize AgReport


Sweet Potato Recipes


Sweet Potato Hummus
Submitted by Mary Loan


good with cut up veggies, crisp oven baked cassava sticks, corn chips or crackers


Ingredients

2 medium sized Belize yellow or orange sweet potatoes peeled and diced
3 tablespoons olive oil
3 tablespoons tahini
3 cloves garlic peeled and minced
juice of 1/2 lemon, plus 1/2 teaspoon grated peel
1/2 teaspoon sea salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon paprika
1/4 teaspoon ground cumin
garnish of your choice (optional, see end of recipe)

Method

Place sweet potato pieces in a sauce pan, cover with water, add salt and cook for approximately 20 minutes or until tender, drain and save the cooking water.

Toss the rest of the ingredients in the sauce pan with the sweet potato mix together and mash with a potato masher till smooth, or place the mixture in a food processor and whirl till smooth.
Add the cooking water a little at a time until the desired consistency is reached.

Cool, then garnish with moringa leaves or chopped cilantro and/or or a few sliced olives and a handful of minced red onion. 

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Sweet Potato and Potato Wedges
Topped With Sweet and Spicy Tahini Sauce
Submitted by Mary Loan

2 medium size sweet potatoes
2 medium size white potatoes

Tahini sauce

1/2 cup tahini
1/2 cup water
1 clove garlic minced
1 teaspoon sea salt
1/8 teaspoon ground cayenne pepper, or to taste
1 tablespoon coconut or olive oil
1 tablespoon sweetener (honey, sugar, jelly)

Wash, then par boil whole potatoes with skins on for about 20 minutes, then cool for about 10 minutes

Meanwhile whisk tahini, water garlic salt, cayenne pepper, oil and sweetener then set aside

Generously oil a large baking pan

Preheat oven to 375 degrees F

Cut potatoes into wedges, leaving on as much skin as possible, distribute potatoes on baking pan

Bake for approximately 30 minutes or until potatoes are soft to the prick of a fork

Gently heat tahini sauce mixture, then drizzle over the potato wedges and serve
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Sweet Potato and Potato Wedges
Baked Sweet Potato Rounds
Submitted by Mary Loan

a delicious appetizer, snack or side dish

2 long large evenly sized sweet potatoes or yams (yellow or orange)
2 tablespoon coconut oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cayenne pepper (optional)
1/8 teaspoon ground cumin (optional)
1/2 cup water for drizzling over pototoes as they bake

Preheat oven to 350 degrees

Wash and slice sweet potatoes into slices approximately 1/2 inch wide (leave skin on)

Spread coconut oil on a large cookie sheet.  Dip each ring both sides in oil and spread evenly in one layer.  Sprinkle the potatoes with salt and pepper and other spices.

Place cookie sheet in oven.  Bake for 30 minutes, then flip each slice and drizzle the 1/2 cup of water around, but not on top of pototoes and cook for another 10 minutes or until tender.
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Sweet Potato Dauphinoise
Submitted by Dr, Sophia Clarke

Ingredients for 4

1.2kg    sweet potatoes (or Irish potatoes)
1 litre    coconut milk 
3 cloves of garlic, finely sliced
Parmesan/alternative grated cheese
Nutmeg, ground to taste
1 teaspoon vegetable stock Bouillon powder (not essential)

Method

Heat oven to 375F

Put one litre of coconut milk, the  finely sliced garlic, vegetable Bouillon powder and nutmeg, into a large saucepan and bring to a simmer.

Peel and thinly slice the sweet potatoes by hand (slicing using a food processor may make the slices too thin).

Add the potatoes to the coconut milk,

Gently stir the potatoes to stop them sinking and catching on the bottom of the pan, and simmer for just a few minutes, until just cooked.

Remove the potatoes with a slotted spoon, and place in a wide shallow ovenproof dish, so that they are about 5cm deep.

Pour over the garlic infused coconut milk, just enough to seep trough the layers and leave a little moisture on the surface.

Scatter grated cheese on top.

Bake for at least one hour until the potatoes are soft and slightly browned. Increase the heat for 5 minutes if not browned enough.