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| The purple fleshed 'Okinawa' sweet potato, cut and ready to be oven baked. |
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| The white fleshed 'Murasaki' sweet potato, tossed with coconut oil, sea salt and a little almond flour, and oven baked to perfection. |
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| The Okinawa after oven roasting, ready to be eaten. Yummy. |
There's this guy we call The Sweet Potato Man. Other people call him Bob Proracki, of Round Plains Plantation. He's a chemical-free sweet potato farmer, and very nice man. His wife Juli is adorable, too. He's my dealer when it comes to sweet potatoes. He hooks me up. I recently was able to purchase some of his new crop of Japanese-style sweet potatoes. To me, these are sweet potatoes the way they are meant to be. I'm not overly enamoured of the wetter texture of the orange fleshed sweet potatoes we find most readily in these parts, and I was excited to learn that there were drier fleshed sweet potatoes on their way. The Murasaki has a white flesh, and is so sweet that my husband likened it to maple syrup. My son was too busy stuffing his face to comment. I was also intrigued by the vibrantly purple flesh of the Okinawa. It is not quite as sweet (and since I don't have much of a sweet tooth, that's fine with me), and to me tastes wonderful.
Both work really well as oven 'fries', which I think is a quick way to cook them (roasting or baking whole takes a whole lot longer), and still enjoy the characteristics of their unique textures. Plus then they are instantly finger food, which is always a plus when you have a 2 1/2 year old in the house ... Thanks Bob! Thanks Juli! (http://ontariosweetpotato.com/)
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