The purple-skinned, white-fleshed sweet potato, sweet and melting, is perfect for a revisited shepherd's pie or a silky mash. Roasted, boiled or turned into fries, it suits every craving. Cook it fresh and bring roundness to your plates.
The sweet potato with purple skin and white flesh is a soft, lightly sweet tuber. Under its beautiful purple skin hides a pale flesh, more floury than the orange variety, with a mild taste that makes it a versatile starch, very present in West African and Caribbean cooking.
To cook it, wash then peel the tuber before cutting it into pieces. You can boil it, steam it, roast it in the oven or mash it. It goes with meat and fish, slips into stews and broths, and also works as fries or in gratins. For ideas, sweet potato recipes range from a simple steamed side to richer versions simmered in sauce. Gentle cooking preserves its natural softness.
Choose firm tubers with smooth purple skin and keep them in a dry, cool, airy place, away from direct light.
A comforting, nourishing vegetable for your everyday dishes.