Jak ji poznat

Part

edible storage root; skin and flesh colour vary strongly by cultivar

Quality cues

UC Davis quality guidance: good roots are firm and smooth, with cultivar-typical peel colour and without major mechanical damage, decay or insect damage.

Thai crop identity

Thai government cultivation guidance treats มันเทศ as sweet potato and explicitly notes that cultivar and local market requirements matter.

Jedlá část: tepelně upravený zásobní kořen

Jak chutná

Sensory

Cooked sweet-potato sweetness and texture vary substantially by genotype/cultivar. Peer-reviewed sensory work documents wide differences in perceived sweetness and textures, including softer/moister and firmer/mealy profiles.

Preparation effect

Baking can generate maltose from starch and materially affect perceived sweetness; therefore one fixed sweetness score is not published for all cultivars or cooking methods.

Jak se jí a připravuje

Omyje se a podle receptu peče, vaří, napařuje nebo smaží; některé úpravy ponechávají slupku.

Použití v kuchyni

• pečené
• vařené
• napařované
• dezerty
• snacky

V thajské kuchyni

• Khanom Je Mae Mo Lae

Sezóna a dostupnost

Harvest timing

General harvest is about 90–150 days after planting, depending on cultivar and environment. Field cues such as soil cracking/exposed root development can help growers judge harvest readiness.

Kde se pěstuje

Příklady oblastí

Trat

Kde koupit

Guidance

Sweet potato is a market-oriented crop in Thai government cultivation guidance. A dated April 2026 government notice documented a direct-order/pick-up campaign for fresh sweet potatoes from Trat growers.

Dated example

Trat, government-supported direct order/pick-up promotion, April 2026

Live inventory

ne

Skladování

Guidance

UC Davis recommends commercial storage at about 12.5–15 °C with high relative humidity; roots are chilling-sensitive at lower temperatures. Careful handling reduces decay risk.

Commercial reference

Long-term commercial storage can be much longer under controlled conditions, but duration depends on curing, cultivar, damage and storage management.