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There are so many different kinds of sweet potatoes, that it can be a little intimidating. Today, I’m doing a deep dive on four different sweet potato varieties that are commonly seen at the farmers market, along with recipe ideas for what to do with those specific varieties.
Sweet potatoes are a part of the morning glory family and are not related to either the potato or yams. Although many sweet potatoes are commonly mislabeled or marketed as yams in the United States, yams are botanically different and native to Africa, whereas sweet potatoes are native to Central and South America.
I compare all of the following sweet potato varieties to the Beauregard sweet potato. This is the most commonly found sweet potato in American supermarkets, therefore it seems like a good fit to compare these more “exotic” varieties that you’ll find at the farmers market.
O’Henry Sweet Potatoes
O’Henry sweet potatoes were first discovered as a naturally occurring variant of the Beauregard sweet potato at a farm in Mississippi. They have pale brown skin and the flesh inside is a light, creamy color. You might remember that I bought these back in July at my local farmers market.
Flavor and Texture
O’Henry sweet potatoes have a nutty flavor with some sweetness (it is a sweet potato, after all). The flesh is dry when cooked, and does well with added moisture. These sweet potatoes do not have the stringy flesh, so the cooked texture is extremely smooth and creamy.
Recipe Ideas
Try this Garlic Mashed Sweet Potato recipe from Primal Palate.
If you’re looking for something sweeter, this Sweet Potato Soufflé from Simply Gluten Free would be a great option.
Bellevue Sweet Potatoes
Bellevue sweet potatoes were first developed at Louisiana State University, and are popular due to their long storage capability. Bellevue sweet potatoes can be stored in a dark, cool pantry for up to 3 months! They have a copper-brown skin and the flesh is bright orange (and the color stays bright, even after cooked).
Flavor and Texture
The Bellevue sweet potato does not taste as sweet as many other varieties, especially when it is initially harvested. This is due to the lower sucrose and maltose content. Use these sweet potatoes in recipes where you don’t want the sugary sweet flavor of your typical sweet potato to overwhelm the rest of the dish.
The longer these sweet potatoes are stored, the sweeter they will taste; over time, they will develop more sucrose.
Recipe Ideas
Try these Crispy Smashed Sweet Potatoes from How Sweet Eats. The Bellevue’s less sweet flavor will pair well with the chili, feta, and herbs.
Burgundy Sweet Potatoes
Burgundy sweet potatoes are another variety first developed in Louisiana, with a goal of increased pest resistance as compared to the Beauregard variety. These sweet potatoes have a deep red skin and orange flesh.
Flavor and Texture
Burgundy sweet potatoes have twice the sucrose content as the Beauregard sweet potato. They are perfect for dessert applications.
Recipe Ideas
The sweet flavor and bright color of the Burgundy sweet potato would be a great match for this Sweet Potato Pie from The Novice Chef.
They’re also a good match for these Flourless Sweet Potato Brownies by The Big Man’s World. You might not even need the maple syrup!
Okinawan Sweet Potatoes
Okinawan sweet potatoes (also known as Hawaiian Purple sweet potatoes) are popular in Japan, but are actually native to the Americas (not Hawaii, likely somewhere in Central or South America). Of course, the standout feature here is that these sweet potatoes are purple! The deep, vibrant color is due to the presence of anthocyanins; these are the same antioxidants that are found in blueberries.
Flavor and Texture
Okinawan sweet potatoes tend to be denser and drier than the Beauregard sweet potato, and can take longer to cook. Flavor-wise, they tend to be balanced in their sweetness
Recipe Ideas
These Purple Sweet Potato Cookies with Tahini by Creative in my Kitchen look like they’re a fun way to show off the color of Okinawan sweet potatoes.
