Sweet Potatoes

Our purple and white sweet potatoes offer a beautiful twist on a classic root vegetable. The purple variety, originally from South America and widely grown in Japan and Hawaii, is rich in anthocyanins providing numerous health benefits, with a slightly nutty flavor. The white sweet potato is milder and fluffier with a touch of sweetness. Whether roasted, mashed, or baked, these vibrant spuds add flavor, color, and powerful nutrition to your plate.

• Taste & Texture: Purple: Earthy, slightly sweet, dense and dry. White: Mild, sweet, light and fluffy. Both varieties hold up beautifully in roasting and baking.
• Health Benefits: Rich in fiber and complex carbs, purple is packed with anthocyanins (antioxidants), supports digestion, immunity, and energy, naturally gluten-free and great for clean eating. 
• How to Use: Roast with olive oil, mash with garlic, cube into soups, or bake into fries. Great for bowls, holiday sides, and meal prep.
• Storage Tips: Store in a cool, dry place away from sunlight. Do not refrigerate raw. Use within 2–3 weeks for best texture and taste.