Good baked or mashed. Sweet potatoes cook a little faster than a conventional spud, so they’re ideal for simple, speedy weeknight dinners. Roast whole, skin on, then top with butter and a scrunch of seasoning, cottage cheese, goat’s cheese, yoghurt with a squeeze of lemon – or anything else you fancy.
Delivered from our farm, so wash before cooking. Store on a cool vegetable rack.
Country of origin
Grown in Spain.