Potato Sweet Purple (Organic)

Purple sweet potatoes have deep violet flesh, and their skin is anywhere from tan or cream to purple. That color comes from anthocyanins, the same antioxidants found in blueberries, and they hold the color even after cooking.

Common types:  Stokes Purple grows in North Carolina and has purple skin and flesh. Okinawan, also called Hawaiian, has tan skin and lavender flesh. Murasaki has purple-red skin but white flesh, so it isn't truly purple inside.

Taste and texture:  They're milder and less sugary than orange sweet potatoes, a little nutty or wine-like. Stokes is denser and drier and takes longer to cook. Okinawan is creamy and starchy.

Nutrition:  They have high levels of anthocyanins, fiber, vitamin C, and potassium, but less beta-carotene than orange varieties.

Uses:  People roast, steam, or mash them, or use them for pies, breads, and Hawaiian or Okinawan dishes like haupia sweet potato pie. They also work as a natural food coloring. Steaming keeps the color brightest.

Growing:  Like other sweet potatoes they need a long, warm season of about 100 to 120 days, and they're grown from slips.

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