Elongated root vegetables with bright orange flesh, which becomes soft and sweet when cooked. Pink skinned sweet potatoes with white flesh are also available; these tend to be firmer when cooked.
How to cook
Sweet potatoes can be cooked like regular potatoes, baked, mashed, roasted or used in vegetable bakes, gratins, soups, stews and curry recipes. They are also delicious served as a dessert flavoured with cinnamon and nutmeg. In America, candied sweet potatoes are served with roast turkey as part of the traditional Thanksgiving menu. They will keep for up to a month in a cold dark place.
To bake, wrap in foil and bake at 200c/180c fan, Gas 6 for approximately 45-50 minutes until tender.
To microwave, pierce potatoes with a knife. Rub a little olive oil over each and stand on some kitchen paper on the microwave turntable. 1 x 175g sweet potato will take 4-5 minutes on high (900W); 2 x 175g sweet potatoes will take 6-7 minutes on high (900W); 3 x 175g sweet potatoes will take 12-14 minutes on high (900W). Delicious served with a chilli-flavoured butter.
Potato chunks will take 15-20 minutes to bake, delicious roasted with red onions and thyme.
To mash, cut the sweet potato into chunks. Cook in boiling water for a few minutes until tender (don't over cook as they will become too wet) drain and when cool enough to handle, remove the peel. Mash with a little butter if liked.
Try sweet potato as an alternative topping on a fish pie recipe.