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Sweet Potato, Red
A sweet tasting tuberous root vegetable. These are not in the potato family at all!
There’s four types: purple, red, gold and white. Gold is by far the most popular, followed by this red-skinned sweet potato.
There’s four types: purple, red, gold and white. Gold is by far the most popular, followed by this red-skinned sweet potato.
Eat 'em up! A serve gives you almost all of your daily vitamin C needs, and loads of good stuff like beta-carotene, fibre, potassium, folate, niacin, and more!
- Freshest all year round.
- Good for baking, roasting, boiling, grating, frying, BBQ.
- Store in cupboard, unwashed, and ensure it is dry and cool, away from onions. If washed, keep in fridge for up to 3 days.
Did you know?
It matters how you prepare and cook the sweet potato as to the impact of eating on your blood sugar, with boiling keeping them as a low or moderate GI food, and baking pushing them to a very high GI food.
Bundaberg produces 70% of Australia’s sweet potatoes, with Cudgen in NSW another close producing region (but we don’t produce much compared to other countries like China).
