purple, orange, and white sweet potatoes Credit: Lennart Weibull
purple, orange, and white sweet potatoes Credit: Lennart Weibull
purple, orange, and white sweet potatoes Credit: Lennart Weibull
purple, orange, and white sweet potatoes
Credit: Lennart Weibull
You can find sweet potatoes in colors as diverse as the leaves right now, with burgundy skins, flame-orange centers, or eggplant-purple interiors and exteriors. Each has unique qualities to match, such as earthy flavor or creamy texture. Always go for medium-size ones that feel firm in your hand, and store them in a cool, dry place for up to a month.
You may see orange-fleshed sweet potatoes mislabeled as yams, but yams are a completely different vegetable. They have rough, bumpy skins and far drier, white flesh.
Purple
A high concentration of anthocyanins (antioxidants that fight inflammation) gives these dark beauties their inky color. They have rich, buttery taste, so try them in your favorite mashed-potato recipe to add some intrigue to the side spread.
Garnet, Jewel, and Beauregard
The orange-fleshed varieties you usually see piled up at the store are also the most versatile. Enjoy them interchangeably in marshmallow-topped casseroles; roasted with olive oil, salt, and pepper; or sliced into wedges for oven fries.
White
The mildest of this bunch (but far from bland), they have a firm bite similar to that of russets. Swap them in when you want to branch out from your usual spud game: We love them boiled and tossed in potato salad, or roasted on steak night.
Japanese
Their dense texture and intense sweetness make these extra-delicious when baked: Roasting them brings out their subtle nuttiness, and bit of butter or sour cream softens them up. (Unlike their purple peers, they’re—surprise!—pale yellow inside.)
