With a slightly sweet flavour similar to that of roast chestnuts or squash and a delicious creamy flesh sweet potatoes make an interesting alternative to the potato. Although not related to ordinary potatoes, they can be prepared in similar ways. There are two types: the pale variety has a thin, light yellow skin and flesh while the darker one has thicker, dark orange skin and bright orange flesh.
Uses: Bake, mash or roast or include in vegetable bakes, risottos or curries.
To store: Store in a cool, dark place and use within a week.
To prepare: Scrub, peel and slice or cut into chunks.
To cook: Cook in boiling salted water for 15-20 minutes until tender. Sweet potatoes can also be mashed or cooked as chips. Alternatively scrub the skins and bake them in their jackets.