Region of Origin
Commodity:
Sweet Potato
Description & Origin
Sweet potatoes are a member of the morning glory family and are botanically unrelated to the common potato, which is a nightshade. They are also botanically unrelated to yams, which are larger with rough, thick skin. While the leaves of sweet potatoes are edible and sometimes used, they are primarily grown for their tuberous, starchy roots. The most common varieties of sweet potato have copper- or...
Health Benefits & Nutrition
Sweet potatoes are a good source of beta-carotene, vitamin B6, vitamin C, potassium, and fiber. Orange-flesh varieties are highest in beta carotene and purple-flesh varieties are richer in anthocyanin. While relatively high in starch and sugars, sweet potatoes are slightly lower on the GI scale than white potatoes.
Our Varieties
Sweet Potato Boniato
AKA: Batata, Camote, Cuban Sweet Potato
Description
Boniato is a variety of sweet potato popular in the Caribbean. It has ruddy pink-red-purple skin and creamy yellow flesh. The flesh is fluffier and less moist than a common orange sweet potato. Its flavor is sweet, but less sugary, and distinctly nutty, strongly reminiscent of chestnut.
Variety Tips & Tricks
Boniato is usually peeled before use. Their flesh will discolor rapidly once exposed to air, so keep any cut pieces submerged in water before and during cooking. Boniato are most often used in mashes and stews.
Commercial Availability (Grown for the US Market)
Sweet Potato Deep Purple
Description
Deep purple sweet potatoes are a relatively recent addition to the US commercial marketplace. They are likely to have been bred from Japanese varieties that have dark purple flesh to suit the US climate. Deep purple sweets have ruddy purple skin and deeply purple flesh. The flesh of a purple sweet is denser and drier than most orange-flesh sweet potatoes, and the flavor is nutty sweet with just a hint of earthy bitterness.
Variety Tips & Tricks
Deep purple sweet do not discolor after being cut, and will maintain their vivid violet color when cooked. Recipes calling for orange-flesh sweet potatoes must be adapted for purple-flesh sweet potatoes due to their drier, denser, more crumbly flesh.
Commercial Availability (Grown for the US Market)
Sweet Potato Japanese
AKA: Satsumaimo
Example Cultivars
Murasaki
Description
Japanese sweet potatoes are a variety from Japan prized for their exceptional flavor and texture. They have ruddy reddish-purple skin and creamy golden flesh. They are very sweet with a rich, nutty flavor unlike other sweet potato varieties. Their texture is very starchy – but soft, flaky, and airy once cooked.
Variety Tips & Tricks
Whole roasted Japanese sweet potatoes are a popular street food snack in Japan, Korea, and China.
Commercial Availability (Grown for the US Market)
Sweet Potato Fingerling
Description
The fingerling sweet potato is tiny but mighty. These orange-fleshed sweet potatoes are those that aren’t big enough to make it onto the grocery store shelves. They pack the same flavor and texture as a normal orange-flesh sweet potato, but in a petite package.
Variety Tips & Tricks
Fingerling sweet potatoes are both quick to cook and easy to plate – perfect for easy portioning!
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Sweet potatoes are an extremely versatile starch with culinary roots in many cultures. In the US, particularly the South, sweet potatoes have become a fall essential associated with many traditional recipes including casserole, pie, and mash. In Southeast Asia and Polynesia, sweet potatoes are sometimes used in savory dishes like stews, but they are most commonly incorporated into sweet desserts like fried doughnuts or tapioca balls with coconut. In Korea and Japan, roasted sweet potatoes are a popular snack on their own, but they are also incorporated into savory dishes, often with miso. In Africa, yams are more commonly used than sweet potatoes, but they are occasionally featured in various porridges and baked goods. In the Caribbean, sweet potatoes are often used with other root vegetables as part of “ground provisions.” In Mexico and Central America, candied sweet potatoes or sweet potatoes stewed in honey are a popular sweet.
Flavor Pairings
Apple, Thyme, Rosemary, Garlic, Cilantro, Scallion, Pecan, Walnut, Black Bean, Allspice, Clove, Cinnamon, Miso, Honey, Feta, Goat Cheese, Blue Cheese, Chicken, Turkey, Duck, Pork
How to Prepare
Sweet potatoes should be scrubbed clean with a stiff brush before use. The skin is edible and does not have to be peeled unless desired.
How to Store in the Kitchen
Store in a cool, dry, dark area with good ventilation. A paper bag or cloth sack works well.
Fight Food Waste Tips for root to stem cooking
Don’t peel that sweet potato! The skin is tender and delicious. Looking to go the extra mile? Try cooking with sweet potato leaves, which are only sporadically available during sweet potato harvest seasons.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
55-59°F
TEMP STORAGE ZONE:
55-60°F (Warm Storage)
SUBJECT TO CHILLING INJURY:
Yes – Sweet potatoes are very sensitive to chilling injury. Symptoms will include pitting, shriveling, and browning.
RELATIVE HUMIDITY:
95-100%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
Yes - Medium
Quality Assessment
Good quality sweet potatoes should be smooth and firm with relatively uniform shape and size throughout the lot. Less common varieties may have more variation in size and shape. All sweet potatoes should be free from mechanical damage.
Important Handling Notes
Do not store sweet potatoes below 55°F in storage or transit to avoid chilling injury damage.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, sweet potatoes may last up to 4-6 months.