The sweet potato is a kind of underground tuber called Ipomoea batatas. It has a high concentration of beta carotene, a potent antioxidant that raises vitamin A levels in the blood, especially in young children. Sweet potatoes are tasty, filling, packed with nutrients, and high in fiber. For cooking, they can be fried, baked, steamed, or boiled. Sweet potatoes can be found in a variety of colors, including white, red, pink, violet, yellow, and purple, although orange is by far the most prevalent. In some regions of North America, sweet potatoes are known as yams. This is a mistake since yams are a separate species. Sweet potatoes and regular potatoes are not closely related. 27 grams of carbs are contained in one boiled, skinless serving of a medium sweet potato. The main components are starches, which make up 53% of the total carbs. Simple sugars including glucose, fructose, sucrose, and maltose make up 32% of the overall amount of carbohydrates. Sweet potatoes have a medium to high glycemic index, ranging from 44 to 96. (GI). The GI measures how rapidly your blood sugar levels rise after eating (6). Due to their relatively high GI, eating a lot of sweet potatoes at one time may not be the best choice for people with type 2 diabetes. Boiling appears to be associated with lower GI values than baking, frying, or roasting, which is an interesting finding. Starches are occasionally split into three categories based on how effectively they are digested.