Sweet potatoes (Ipomoea batatas) are a holiday favorite veggie across North America, and are a staple food around the world. We’ve written about their history and gardening tips before, but today we’re going to tackle a very different question. You may know that sweet potatoes come in a variety of colors, but do those colors affect flavor and cooking? As it turns out they can, although flavor and texture are more closely linked to the varietal of sweet potato in question. Let’s dig in, learn a bit more about the colors and flavors of sweet potatoes and how we can cook them at home!
The Primary Colors of Sweet Potatoes
Most sweet potato experts—yes, they exist—would classify sweet potatoes as coming in four major color groups. These primary colors of sweet potatoes are a good general indicator of the texture and flavor of the sweet potato in question. While there are some exceptions, they’re mostly regional or heirloom varietals so for purposes of discussion we’ll stick with the basics.
Orange Sweet Potatoes
In the US and Canada, these are likely the most popular kind/color of sweet potato. Common orange sweet potato varietals include “Beauregard”, “Jewel” and “Centennial”. Their orange color comes in part from a high concentration of beta carotene in the flesh of the sweet potatoes. This gives them a number of nutritional or health benefits in addition to their rich, mildly sweet flavor. This is a flexible veggie, able to function as either a sweet or savory ingredient in dishes from sweet potato pie to casseroles to french fries to soups and stews. If you’re new to sweet potatoes, this might be the best type/color to start with as most recipes are designed around them.
Yellow Sweet Potatoes
After the orange varietals, yellow sweet potatoes are probably the most popular. While they lack the beta carotene that gives orange sweet potatoes their distinct color, they’re rich in many vitamins and minerals and a wonderfully healthy substitute for regular potatoes. They have a more mild flavor and smoother texture, making them perfect for a mashed sweet potato dish or a gratin if you’re so inclined. Common varietals include “Hannah”, “Sunshine”, and “Butterscotch”.
White Sweet Potatoes
In some cultures and regions, white sweet potatoes are regarded as a distinct vegetable in their own right and referred to as boniatos. That is a cultural distinction, however, and botanically these are sweet potatoes. They’re rich in vitamin C and potassium, with a mild flavor with just a hint of sweetness. This flavor profile makes them popular with folks who prefer less sweet foods while also making white sweet potatoes especially useful in Latin American and Caribbean cuisines. They’re commonly used in across those regions in a wide variety of dishes depending on location. Some of the starchier varietals are even made into flour. Common varietals include “O’Henry”, “Bonita”, and “Jersey”.
Purple Sweet Potatoes
These are the fun ones, and you may have seen them in either trendy restaurants or more traditional Japanese or Okinawan cuisine. Like all sweet potatoes, they’re rich in nutrients but are an especially good source of antioxidants which may be important to folks with particular dietary concerns. While they’re most popular due to their unique purple or blue color, purple sweet potatoes have a wonderful sweet and nutty flavor with a rich earthy “root vegetable” flavor that really stands out in in baked or roasted foods while making them useful in both sweet and savory dishes. “Okinawa” is the most common varietal and also the place where these delightfully colored tubers may have originated.
You may see some or all of these on market shelves this holiday season, and for most of us now’s a good time to consider growing them in our gardens come springtime. Sweet potatoes do wonderfully well in containers—that’s how we grow them here in the Gardzen Test Gardens. Whether you’re growing them, cooking with them, or just curious to learn more, we hope this blog helps you explore the wonderful, colorful world of sweet potatoes.
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