Sweet Potato

An orange-fleshed root vegetable, naturally sweet and turning velvety when cooked. Despite not being related to the potato, it more than fills its place in the kitchen.

Taste & Texture

A natural sweetness recalling chestnut and pumpkin; roasting caramelises its sugars and deepens the flavour markedly. Choose smooth, firm, unblemished roots whose ends have not dried out.

How to Enjoy

• Bake whole at 200 °C for 45–60 minutes — the purest expression.
• Cut into wedges and roast with olive oil and spices.
• Boil and mash, finished with butter and cinnamon.
• Use in soups and curries for body and sweetness.

Storage

Keeps 2–4 weeks somewhere cool, dark and ventilated. Refrigeration is not advised — cold hardens the texture and harms the flavour. Do not store next to onions.

Nutrition

Very rich in beta-carotene; contains fibre, vitamin C and potassium.

This is a natural agricultural product: size, colour and weight may vary by harvest and by batch.