About
What it is and where it shows up.
Sweet potato (Ipomoea batatas L.) is a starchy root vegetable widely cultivated and consumed globally, valued for its dietary carbohydrates, fibre, vitamins (especially beta-carotene and vitamin C), and health-promoting phytochemicals including anthocyanins and polyphenols. It is used as a whole food ingredient in both its raw and processed forms across cuisines worldwide.
Safety summary
The regulatory and scientific consensus.
Sweet potato is broadly safe for the general adult population with a long history of dietary use and no regulatory restrictions. It contains moderate levels of oxalates, which may be a concern for individuals with kidney disease or a history of calcium oxalate kidney stones. No acceptable daily intake (ADI) is established, as it is a whole food rather than a food additive.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Sweet potato is approved as a whole food commodity under Food Standards Australia New Zealand. No specific restrictions apply.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Sweet potato is not a member of the Solanaceae family and does not contain the glycoalkaloids (solanine/chaconine) assessed by EFSA in its 2020 potato risk assessment. It is approved as a conventional food with no specific restrictions in the EU.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Sweet potato is recognised as a conventional food/vegetable under FSSAI regulations. No specific additive controls or restrictions apply to the whole food.source |
| FDA (Food and Drug Administration) (United States) | Approved | Sweet potato is classified by the FDA as 'rarely consumed raw' produce under the Produce Safety Rule, exempting it from certain raw produce safety standards. It is recognised as a safe whole food with no additive restrictions.source |
Who should approach with care
Whose guidance would steer them away.
Kidney Disease — Sweet potato is an oxalate-rich food; individuals with chronic kidney disease or a history of calcium oxalate kidney stones should moderate intake, as elevated dietary oxalate can contribute to kidney stone formation and may drive CKD progression.
Ibs — Sweet potato is moderately high in fermentable fibres and FODMAPs (fructans), which may trigger bloating and gastrointestinal discomfort in individuals with irritable bowel syndrome, particularly in larger serving sizes.
Diabetes — Sweet potato has a moderate-to-high glycaemic index depending on cooking method (baking raises GI significantly); individuals managing blood glucose should monitor portion sizes and prefer boiled preparations.
Infants — While sweet potato is a common early weaning food, its oxalate content and high vitamin A (beta-carotene) levels mean very large quantities should be avoided for infants; standard age-appropriate portions are generally considered safe but a paediatrician should guide introduction.
Research citations
The sources behind this verdict.
- 1FDA. Guidance for Industry: Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption — Rarely Consumed Raw List. fda.gov
- 2PubMed. Oxalate Metabolism: From Kidney Stones to Cardiovascular Disease, 2024. pubmed.ncbi.nlm.nih.gov
- 3PubMed. Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing, 2022. ncbi.nlm.nih.gov
- 4PubMed. Plant-growth regulators alter phytochemical constituents and pharmaceutical quality in Sweet potato (Ipomoea batatas L.), 2016. ncbi.nlm.nih.gov
- 5PubMed. Update on Oxalate Crystal Disease, 2013. pmc.ncbi.nlm.nih.gov
Independently researched5 citations