Sweet potatoes come in different shapes and colors, from the outside as well as from the inside. Their Skin ranges between shades of creamy white, yellow-orange, tan, reddish-purple and red. Sweet potato flesh varies from orange to yellow-orange, white, purple and red. The orange fleshed varieties are most common in the USA and Europe; the white fleshed are more popular in the Asian and Arabic kitchen. There are more than 1,000 different sweet potato varieties in the world.

The most common variety imported from the U.S. to Europe is Covington, but also Beauregard and Orleans are very well known.

‘Covington’

– Rose Colored skin

– Deep Orange flesh color

– round-elliptical shape

– Medium Glycemic Index

– High in Beta Carotene, Vitamins A, C and E

Excellent for baking, steaming, mashing or freezing

‘Beauregard’

– Copper colored skin/dusky red-skinned

– Bright orange flesh color

– Elliptical shape

– Medium Glycemic Index

– High in Beta Carotene, Vitamins A, C and E

Excellent for baking, steaming or freezing

‘Orleans’

– Light rose skin

– Orange flesh color

– Elliptical shape

– High in Beta Carotene, Vitamins A, C and E

– Medium Glycemic Index

Excellent for baking, steaming, mashing or freezing

‘Murasaki’                                                                                                                                                                            

-Dark purple skin

-Creamy white flesh

-High in Anthocyanin, Vitamin 3 and Dietary Fiber; low in beta-carotene

-Distinctive nutty flavor

Good for Baking, boiling or mashing