Is there a difference between a sweet potato and a regular potato? A Complete Comparison

January 13, 2026 •

4 min read

While often grouped together, sweet potatoes and regular potatoes belong to entirely different plant families and are only distantly related. Is there a difference between a sweet potato and a regular potato? The answer is a resounding yes, impacting everything from their taste and texture to their nutritional profile.

Quick Summary

Sweet potatoes and regular potatoes differ significantly in botanical family, taste, texture, and nutritional content, despite both being starchy, edible root vegetables used in various dishes.

Key Points

Botanical Difference: Sweet potatoes are in the morning glory family, while regular potatoes are part of the nightshade family, making them unrelated.
Vitamin A Powerhouse: Sweet potatoes are rich in beta-carotene, which the body converts to vitamin A, a nutrient found in very low amounts in regular potatoes.
Potassium Advantage: Regular potatoes provide a higher concentration of potassium, an important mineral for regulating blood pressure.
Taste and Texture: Sweet potatoes are naturally sweet, moist, and creamy when cooked, whereas regular potatoes have an earthy, neutral flavor and a starchy or fluffy texture.
Glycemic Index: Sweet potatoes generally have a lower glycemic index than regular potatoes, though the cooking method significantly impacts the final value.
Culinary Versatility: Both potatoes are highly versatile, but their flavor profiles lead them to different uses, from savory classic dishes for regular potatoes to sweet and savory options for sweet potatoes.

A Tale of Two Tubers: The Botanical Roots

Despite their shared name and similar appearance as starchy underground vegetables, sweet potatoes and regular potatoes are not closely related. Their botanical classification is one of the most fundamental differences between them. A regular potato (Solanum tuberosum) is a member of the nightshade family (Solanaceae), which also includes other common vegetables like tomatoes, peppers, and eggplants. The edible part of the regular potato is a tuber, which is an underground stem that stores nutrients.

In contrast, the sweet potato (Ipomoea batatas) belongs to the morning glory family (Convolvulaceae). The edible part of the sweet potato is a tuberous root, not a stem. This distinction in their plant families means that they are only distantly related, having evolved independently over millennia.

Nutritional Showdown: Sweet vs. Regular Potato

Both vegetables are nutrient-rich and can be part of a healthy diet, but their specific nutritional profiles differ in important ways. For a medium-sized portion, their calorie, protein, and carbohydrate counts are quite similar. The key differences emerge when looking at their vitamin and mineral content and how they impact blood sugar.

Micronutrients (Vitamins & Minerals)

Sweet potatoes are most known for their impressive beta-carotene content, the antioxidant pigment that gives them their vibrant orange color. The body converts beta-carotene into vitamin A, which is crucial for vision, immune function, and skin health. Sweet potatoes are also a better source of Vitamin C than many might expect, and contain more fiber than regular potatoes. Regular potatoes, on the other hand, boast a higher concentration of potassium, a mineral vital for blood pressure and nerve function, and also provide more Vitamin B6 and folate.

Glycemic Index and Carbs

Sweet potatoes generally have a lower glycemic index (GI) than regular potatoes, which can lead to a more gradual rise in blood sugar. However, the GI for both can vary significantly depending on the preparation method. Boiling either type of potato tends to result in a lower GI compared to baking or frying. The cooking process and accompanying foods can heavily influence how your body processes the starches.

Taste and Texture

The culinary experience of eating these two vegetables is markedly different due to their unique flavor and texture profiles.

Sweet Potato: As the name suggests, sweet potatoes have a distinct, naturally sweet flavor. When cooked, their flesh becomes moist and creamy, almost melting in your mouth. The intensity of sweetness can vary by variety, with orange-fleshed varieties generally being the sweetest.
Regular Potato: The taste of a regular potato is more earthy, neutral, and savory. Its texture can range from starchy and fluffy (like a Russet) to waxy and firm (like a red potato), depending on the variety.

Culinary Uses

Their flavor and texture differences dictate their classic culinary applications, though both are incredibly versatile.

Sweet Potatoes: The creamy texture and sweetness of sweet potatoes make them ideal for a wide array of dishes. They are commonly roasted, mashed, and made into fries. They also lend themselves to both sweet and savory recipes, including soups, stews, casseroles, and even desserts like pies and brownies.
Regular Potatoes: The neutral, earthy flavor of regular potatoes makes them a staple for countless savory preparations. They are a classic choice for french fries, baked potatoes, mashed potatoes, gratins, and potato salads. Their ability to absorb the flavors of other ingredients is a key culinary attribute.

Sweet Potato vs. Regular Potato Comparison


Feature	Sweet Potato	Regular Potato
Botanical Family	Morning Glory (Convolvulaceae)	Nightshade (Solanaceae)
Edible Part	Tuberous Root	Tuber (Modified Stem)
Dominant Flavor	Sweet, nutty	Earthy, neutral
Cooked Texture	Moist, creamy, dense	Starchy, fluffy, or waxy
Key Vitamins	High in Vitamin A, Vitamin C	Good source of Vitamin C, Vitamin B6
Key Minerals	High in Manganese, Copper	High in Potassium, Folate, Iron
Glycemic Index	Generally lower (varies)	Generally higher (varies)

Conclusion

So, is there a difference between a sweet potato and a regular potato? Absolutely. The two vegetables are botanically unrelated and offer distinct nutritional benefits, flavors, and textures. While sweet potatoes boast high levels of beta-carotene and Vitamin A, regular potatoes are excellent sources of potassium and Vitamin B6. Neither is inherently 'healthier' than the other; the best choice depends on your specific dietary needs, culinary goals, and personal taste. The optimal approach for a well-rounded diet is to enjoy both of these nutritious and versatile tubers in a variety of preparations.

To learn more about the nutritional science behind these vegetables, consider consulting a registered dietitian or referencing a reputable source like Healthline: https://www.healthline.com/nutrition/sweet-potato-vs-potato.

Frequently Asked Questions

Neither is definitively healthier; they offer different benefits. Sweet potatoes excel in vitamin A and fiber, while regular potatoes provide more potassium and folate. The best choice depends on your specific nutritional goals and how they are prepared.

The most significant difference is in their vitamin content. Sweet potatoes are extremely high in vitamin A (from beta-carotene), whereas regular potatoes are an excellent source of potassium and Vitamin B6.

No. Sweet potatoes have a distinct, naturally sweet flavor with a creamy texture when cooked, while regular potatoes have an earthy, neutral taste and a starchy texture.

No, sweet potatoes and yams are different species. True yams are starchy, large tubers grown in tropical climates, while what is often labeled as a yam in US supermarkets is actually a variety of sweet potato.

It depends on the recipe. For dishes where flavor and texture are a major factor, like a classic potato salad, substitution may alter the outcome significantly. For roasting or fries, they are often interchangeable, though the flavor will change.

Sweet potatoes generally have a lower glycemic index than regular potatoes, making them a better option for those monitoring blood sugar. However, cooking method and portion size are also crucial factors.

Yes, the skin on both is edible and contains a significant amount of fiber. For regular potatoes, the skin is typically fine, but sweet potato skin can be a little thicker and tougher to eat, though it's still safe.