Japanese Sweet Potatoes

I'm not a sweet potato fan unless you're talking about Japanese sweet potatoes.  They are on an entirely different level.  When I found them a couple of years ago at the grocery store that we go to I didn't think I had ever had them before but after eating one I quickly remembered that my grandparents grew these when I was a kid, even though they just called them purple sweet potatoes. I  may look into growing some.

The purple version has a deep magenta skin and white flesh that turns gold as it cooks.  They are drier and creamier than the orange variety which means when you cook them the edges get crispy while the center stays creamy.  I enjoy them baked, cubed and boiled, fried or oven 'fried'.  I did make a sweet potato pie out of them once.  The big guy said it was good but he prefers  orange for a pie.  Not surprised since he is a sugar addict.

Nutritionally they are better for you than the orange variety and any of the regular variety of potatoes, especially because they have much lower levels of glucose, the highest overall levels of phenolics, a high level of antioxidants and a high level of soluble dietary fiber. 

Do you eat Japanese sweet potatoes? Give them a try, I don't think you will be disappointed.