An exciting find at Whole Foods and probably the most intriguing vegetable I’ve encountered recently. They’re grown locally so I don’t know if this is just a NC thing, but they’re awfully pretty! I’m no fan of sweet potatoes because of their overwhelmingly squash-like flavour, but their purple cousin is milder and has a very creamy texture. I used these purple spuds in some vegetarian burritos a few weeks back. Their colour was awesome against the dark green kale and black beans. Imagine biting into a burrito and seeing this!
I tried them again in a recipe from the January/February issue of Vegetarian Times. Baked Leek and Sweet Potato Gratin. Beautiful to look at and delicious!