Eat

Super Tubers

Think beyond the standard sweet potato and try some of these varieties for their bold hues and delicious flavours. Here’s a sampling of the tastes that await you.

Portrait of Tammy Strobel

Think beyond the standard sweet potato and try some of these varieties for their bold hues and delicious flavours. Here’s a sampling of the tastes that await you.

Photo Claire Benoist
Photo Claire Benoist

MASHED

Slice open the Stokes variety – red-purple on the outside – to reveal a purple centre that becomes even deeper when cooked. Just picture the splash it would make as a mash.

BAKED

Jewels and Garnets may seem alike in shape and shade (and antioxidant content), but that’s where the similarities end. For a nuttier, butternut squashlike flavour that’s very sweet, go for the Garnet with its slightly darker skin, suggests Chris Romano, a global produce coordinator for Whole Foods Market in the US. For a buttery bite, choose the Jewel, which has pumpkin-coloured flesh.

FRIED

The Hannah (light brown skin) and Japanese (red) types are white inside with a dry texture but a sweet taste. Try them in a hash or as oven-baked fries, says Chris.

More: sweet