— Char Nolan

So yeah, those varieties can be a little bit dryer, um, when you're using them that way. I actually love to use a burgundy sweet potato, um, when I'm doing kind of those bakes like that because they're really moist, they have a good color to them. Um, and they get the, the name burgundy because of the kind of the red outside on them as well. So, um, I usually try to keep the skins on them. I just like the nutrients. It's added into 'em as well too. Um, but quite honestly, just for everyday kind of sweet potatoes, we've been doing the purple, like the Okinawa, uh, sweet potatoes a lot more. Um, one of the great, you know, it's great things about purple sweet potatoes is they definitely look different. My kids actually love them for some reason. They will eat a purple potato, but they won't eat a orange sweet potato, which is pretty wild. But hey, maybe it's just the color thing for kids, but it works for them. Um, but sweet potatoes are a wonderful benefit. They stave off a lot of different diseases. Um, eating them regularly, at least for the Okinawa people actually helps us with their longevity as well, um, according to our Blue Zones course as well. Um, so that's actually one of them that I've been using quite often. And I'll put it in soups, uh, you know, um, miso Soup, my daughter loves, um, miso soup just with tofu and the purple soup potatoes and it turns the, the soup kind of a purple-ish tint too, which is pretty fun, um, to be able to have those as well. So I'm usually using those purple soup potatoes on kind of a more daily basis. But, uh, for putting it into a bake or to a hash, I might do something along the burgundy line for sweet potatoes as well. Um, speaking of that book by, uh, farmer Lee Jones, there's a great chapter, um, specifically on sweet potatoes too, and just different kinds of varieties to be able to know in that as well. I kind of mark it out there as well. Um, so if you're picking up the book, definitely check out that section. Um, uh, really goes into some of the great uses for them and even using the leaves, obviously potatoes too, which is wonderful.

Farmer Lee Jones - The Chef's Garden