Sweet potato
A root vegetable with orange flesh and a naturally sweet flavour. When cooked, it becomes tender and caramelised, and can be used as a side dish, in sauces, stews and desserts.
What it offers and why to use it
Whole or cut; also cooked or frozen. Commercial supply is available year-round. Mediterranean harvesting starts in late summer and autumn; check origin and harvest date when choosing local seasonal produce.
Earthy or subtly sweet flavour and a texture that ranges from crisp when raw to creamy when cooked.
From shopping to cooking
Choose
When buying boniato, look for firm and heavy pieces with intact skin, without any wet spots, deep bruises, excessive sprouts or green parts.
Store
Store whole sweet potatoes somewhere cool, dry, dark and ventilated, rather than in the fridge. Refrigerate peeled or cut pieces in a closed container and use promptly.
Prepare
Wash and scrub the skin. For mash, peel and dice; for baking whole, leave the clean skin on and prick with a fork. Check doneness with a knife: it should slide in easily.
How to make the most of it
Good pairings
Combine with olive oil, garlic, onions, herbs, spices, meats, fish and legumes.
How to substitute it
For mash or a roasted side, try potato: it will be less sweet; check doneness instead of copying the timing. For soup, pumpkin gives a lighter mixture: start with less stock. For baking, choose a recipe adapted to the replacement.
Recipes with sweet potato
Baked sea bass with potatoes and sweet potato
Pescatarian
Braised beef with peppers and sweet potato
Gluten-free
Garlic rabbit with golden sweet potato
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