Okinawa Sweet Potatoes
Seasonality:
- January
- Low
- February
- Low
- March
- Low
- April
- Low
- May
- Low
- June
- Low
- July
- Low
- August
- Low
- September
- Low
- October
- Low
- November
- Low
- December
- Low
- January
- Low
- February
- Low
- March
- Low
- April
- Low
- May
- Low
- June
- Low
- July
- Low
- August
- Low
- September
- Low
- October
- Low
- November
- Low
- December
- Low
Uses
Melissa's Okinawa Sweet Potatoes are tan in color; similar to a russet potato, but once cut open this variety is very different. The inside of the Okinawa Sweet Potato is a bright magenta color; very surprising, yet pleasing to the eye. Enjoy these potatoes baked, roasted, boiled, steamed, candied, scalloped, or mashed. Add a little applesauce, plus a dash of nutmeg, cinnamon and grated orange rind to the mashed sweet potatoes to enhance this versatile vegetable's excellent flavor. Perfect for flavoring pies, cakes and breads.
Selection, Storage & Handling
Melissa's Okinawa Sweet Potatoes keep well in ventilated areas, preferably a basket. Do not refrigerate. Use within a few days for optimum quality.
