Extend the emphasis to encompass sweet potatoes health advantages, industrial applications, and nutritional qualities

Sweet potatoes (Ipomoea batatas L.) are a key food crop in tropical and subtropical regions, notably Asia, Africa, and the Pacific. Asia and Africa account for 95% of global production. Sweet potatoes’ tendrils, leaves, tubers, and stems are rich in vitamins, minerals, fats, carbs, and proteins. Research indicates that bioactive compounds such as β-carotene, anthocyanins, polyphenols, and phytochemicals can reduce cardiovascular disease risk and have antidiabetic, anti-inflammatory, antimicrobial, anticancer, anti-obesity, antioxidant, and hepatoprotective effects. Beyond food security, sweet potatoes can generate revenue through the creation of functional foods and beverages, such as sour starch, sweet potato curd, lacto-pickles, lacto-juice, acidophilus milk, soy sauce, and alcoholic drinks via solid-state or submerged fermentation. This article aims to comprehensively review the bio-processing of sweet potatoes into industrial products and their phytochemical and therapeutic profiles.