Batat vanjskom oblikom nalikuje običnom krumpiru, ali ne pripada istoj botaničkoj obitelji. Oblikom korijen batata može biti vretenasto izdužen do okrugao. Brojne sorte batata mogu imati različito obojene pokožice - glatke kore koja može biti žute, narančaste, crvene, ljubičaste, bež i smeđe boje. Meso batata je širokog raspona boja - od bijele, žute i bež, preko narančaste i crvene, sve do ružičaste i ljubičaste. Batat sadrži oko 76% vode, 20,7% ugljikohidrata, 2% bjelančevina i 1,3% pepela. Tjestenina od batata se izrađuje na način da se na 100 dijelova brašna dodaje 50 dijelova batata. Mlinci od batata koji se proizvode od takvog tijesta se proizvode na način da se to tijesto prvo mijesi u motornoj miješalici, te nakon što bude dovoljno elastično treba odstajati barem sat vremena, te se nakon toga ponovno dalje mijesi i nakon toga se razvlači u mlince željene debljine.Sweet potato is similar to ordinary potato in shape, but it does not belong to the same botanic family. Sweet potato roots can be spindle- or round-shaped. Numerous sweet potato varieties can have peel of different colours – smooth peel that can be yellow, orange, red, purple, beige and brown. Sweet potato flesh comes in a wide range of colours – from white, yellow and beige, over orange and red, all the way to pink and purple. Sweet potato contains approximately 76% of water, 20.7% of carbohydrates, 2% of proteins and 1.3% of ashes. Sweet potato pasta is made to mix 100 portions of flour and 50 portions of sweet potato. Sweet potato pasta (the so-called mlinci) is made by kneading it first in a motor-driven blender, and upon achieving enough elasticity, it needs to sit for at least an hour, and then it is kneaded again and then drawn into pasta patches of desired thickness.
