Absolutely, hands down, the BEST sweet potato. Nutty and earthy, subtly sweet, these purple-skinned beauties are like a cross between a yam and a chestnut. Drier than regular sweet potatoes, they hold their shape when cooked, caramelize beautifully when roasted, yet maintain a fluffy interior. Traditionally, they were roasted slowly on hot stones, steaming the interiors which were then sprinkled with salt and toasted sesame seeds. They were also mixed with chestnuts for dessert. No matter what you decide to do with them, these spuds are sure to delight.
Island grown by Washashore Farm
approximately 1 pound
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