Gold Sweet Potatoes

Gold sweet potatoes have an orange skin and flesh which is quite dry. Nutritionally, sweet potato is very different from the yam or ordinary potato. It offers a richer assortment of vitamins and minerals than potato, for around the same kilojoule content. Its bright orange colour is a clue to its high carotene (Vitamin A) content, which makes it the richest vegetable source of carotene after carrots.

How to buy

Sweet potato tubers should be firm, clean and undamaged. Avoid those with soft spots, blemishes or cracks.

How to store

Despite being unrelated to the common spud, sweet potato is most happily stored in similar environments - kept in a cool, dry, well-ventilated place rather than the fridge, for up to 3 weeks.

How to cook

There's no need to peel sweet potato. Simply scrub the skin under cold running water and cut into segments, slice or grate raw and add to coleslaw, salads or sandwiches.

Thin slices of sweet potato can be basted with olive oil and grilled, or shaved and fried in oil to make 'kumera chips', though it should be noted this adds significant kilojoules.

Boil, mash or bake chunks and serve as a side vegetable. Toss pieces in dash olive oil and brown sugar and bake @ 180 degrees.

Sweet potato makes a delicious soup with a slightly sweet taste.