SWEET POTATO
VARIETIES
Sweet potatoes have far surpassed only appearing as a casserole on our holiday tables. With many varieties now available in grocery stores year round, the sweet potato is now considered a versatile addition to any meal. From mashed to roasted, fries and even toast, here are the flavor profiles and recommended preparation of some of our favorite sweet potatoes.
Purple
Orange
White
Red
O’Henry
Garnet
Murasaki
Covington
Purple | Murasaki
Appearance: with a dark purple exterior, you might be surprised to find the interior is bright white!
Flavor: when roasted, this variety is nutty and sweet. When mashed, the flavor is naturally sweet, with a light and fibrous texture
Pairings:
Sauces and Marinades: soy sauce, fish sauce, acidic dipping sauces, coconut oil or coconut milk
Herbs & Spices: Chinese Five Spice, toasted sesame curry, turmeric
Meat or Cheese: pork and chicken
Wine: Riesling
Best in SWEET dishes: excellent in baked desserts and would make a surprising alternative to the classic sweet potato pie, simmered in coconut milk and curry, or as a double baked sweet potato
Courses: dessert or side dish
Substitute this variety for: carrots, apples, kabocha squash
Orange | Covington
Appearance: the peach colored exterior contrasts the bright orange and marbled interior
Flavor: when roasted, this variety is slightly sweet and rich and can stand up to high heat and crisp up well. When mashed, it is mild and even less sweet with a light earthy or slightly vegetal flavor and creamy consistency. It retains more water than other varieties.
Pairings:
Sauces and Marinades: truffle oil, Tikka Masala sauce, gourmet ketchup
Herbs and Spices: fresh or dried rosemary or parsley, dried onion or garlic powder, cumin
Meat or Cheese: Hard cheese like aged cheddar or Parmesan Wine: Pinot Noir
Best in SAVORY dishes: try them as oven roasted truffle fries or sweet potato latkes
Courses: snack, side dish, soup
Substitute this variety for: Yukon gold potato or hummus (when cooked)
White | O’Henry
Appearance: the pale yellow exterior loosely matches the light bisque interior
Flavor: when roasted, this variety is crunchy on the outside and creamy and fluffy on the inside. When mashed, they are mildly sweet but similar to a russet potato in grainy consistency and sweetness.
Pairings:
Sauces and Marinades: lemon tahini, ghee, brown sugar, olive oil
Herbs and Spices: Maldon salt, nigella seeds, fenugreek, coriander, cardamom
Meat or Cheese: prosciutto, bacon, sharp cheddar, sour cream Wine: Rosé, Viognier
Best in SAVORY dishes: this sweet potato would make an excellent savory mash with confit garlic and thyme and served with a hearty beef stew. This would also work great as a savory twice baked potato with bacon and cheddar.
Courses: side dish, appetizer
Substitute this variety for: Russet potato for a classic baked potato
Red | Garnet
Appearance: this leathery rust skin and vibrant orange flesh is the classic sweet potato visual we all conjure when we think of sweet potatoes
Flavor: when roasted, this variety has a sticky caramel exterior that crisps slightly but can burn easily, so watch your baking time and temperature. When mashed, it has a classic smooth texture and delicious honey sweet flavor.
Pairings:
Sauces and Marinades: butter, coconut oil, honey
Herbs and Spices: Szechuan Pepper, cinnamon, nutmeg, allspice
Meat or Cheese: creme fraiche, mascarpone, buttermilk, sweet cream
Wine: Champagne, Sparkling Wine, Sancerre
Best in SWEET and SAVORY dishes: versatile in both sweet and savory dishes, this roasted sweet potato would make the perfect addition to a build-your-own-salad-bowl or a simple stuffed baked potato.
Courses: appetizer, dessert, breakfast, salad, sauce, side dish
Substitute this variety for: applesauce or oil in baking for brownies or muffins
