Chopped sweet potato

Save the skins — sweet spud peels included. Whether they’re red, purple, or sweet, there’s nothing more tedious than peeling potatoes. Luckily, there are several good reasons why you should start eating the skin on your sweet potatoes.

The origins of sweet potatoes, as noted by NPR, can be traced back to Ecuador and Peru. However, archaeologists have found prehistoric remnants of sweet potatoes in Polynesia from over a century ago. Typically, with brown flesh and orange flesh, sweet potatoes also come in purple, red, and yellow varieties. Just don’t confuse them with yams, the scaly brown tuber with scratchy and less than sweet white flesh that hails from Asia and Africa (via Serious Eats).

Available year-round, Bon Appétit advises taking advantage of sweet potatoes when they’re in season during late fall through winter. Choosing blemish-free spuds is also crucial if you plan to keep the skins. Sweet Potato USA ​​also recommends storing the root vegetable in a cool, dark spot — not the fridge. That can cause sweet potatoes to develop a permanently hard center and affect the skin. But why do the skins matter?