Behold the purple sweet potato - as exciting as a purple carrot and destined to have the alarming effects of beetroot.
Though the colour may be as rich as a Cadbury’s wrapper, the flesh is not so sweet. We had it mashed - boiled then buttered, as was recommended to me, but the consistency was slightly chalky and flavour blander than a normal sweet potato. I would think roasting would intensify the sweetness, so a dry roast whole then mashed, or roasted wedges with a touch of honey might be the ticket next time.
Apparently this exotic thing will be hitting the shelves under the name ‘Purple Mountain’. The potato is American, but like me, its origins lie in China. If you’re tempted to try it - let me know what you make, and whether you think mashed is the best way to go.