Japanese Purple Sweet Potatoes, 1.2kg Naturally sweet with a chestnut-like, fluffy texture and striking purple hue rich in anthocyanins. Roast, steam, or stir-fry for vibrant sides, bowls, and soups. Why you’ll... Read more
Naturally sweet with a chestnut-like, fluffy texture and striking purple hue rich in anthocyanins. Roast, steam, or stir-fry for vibrant sides, bowls, and soups.
Why you’ll love it
Delicately sweet, nutty flavor that caramelises beautifully when roasted.
Vibrant purple flesh packed with anthocyanins for eye-catching plates.
Holds shape in soups and stir-fries yet mashes silky-smooth for croquettes or purées.
Versatile across Japanese, Korean, and everyday home cooking.
How to enjoy
Roasted sesame–soy wedges
Toss chunks with a splash of light soy and a drizzle of sesame oil. Roast 20–30 minutes until edges caramelise; finish with sliced spring onion.
Sweet potato, tofu & enoki soup Broth-based
Simmer cubes in clear chicken broth 6–8 minutes. Add tofu and enoki; season to taste for a light, comforting bowl.
Soba bowl with soy–sesame dressing
Roast slices and serve over buckwheat soba with a quick sauce of Kikkoman soy and a touch of sesame oil. Add blanched greens if you like.
Satay stir‑fry with bell peppers
Quick‑stir‑fry par‑steamed batons with green bell peppers and a spoon of satay sauce for 3–4 minutes until glossy and tender‑crisp.
Prep Tips
Scrub well; peel is optional and becomes pleasantly chewy when roasted.
For even cooking, cut uniform pieces; steam or microwave briefly before stir‑frying to speed things up.
Roast on a preheated tray for extra caramelisation; avoid overcrowding.
A splash of rice vinegar brightens sweetness and helps maintain color.