Shaped like a turnip, it has a thin brown skin and crisp, juicy flesh similar to a fine apple. Its bland flavor enables jicama to be used in a variety of ways. Although jicama can be used in some of the same ways as a potato, it is less starchy and lower in calories (a cup of sliced jicama has about 50 calories). The vegetable is a good source of vitamin C, and also contains some potassium, iron, and calcium. Jicama, yam bean, Mexican potato, or Mexican turnip has been eaten in Central America for many centuries, and is now a common commodity in U.S. stores. The crop is cultivated in frost-free climates, grown in rows from seeds, and within a year this vine is harvested for its large taproot. To eat jicama, only the fibrous brownish peel must be removed.
Convolvulaceae Ipomoea batatas
Various species of the Coleoptera order
These small (1/4”) brightly colored beetles are sometimes confused with ladybugs. Most species aren’t really pests and even though the Golden Tortoise Beetle feeds on young sweet potato plants, it rarely does enough damage to worry about. It is usually controlled by natural predators.
Image: Clemson University - USDA Cooperative Extension Slide Series, Bugwood.org