Potato, Sweet from Egypt

Naturally sweet, vibrant, and endlessly comforting, the Egyptian sweet potato brings a touch of sunshine to every dish. With its copper-coloured skin and moist, deep-orange flesh, it offers a rich, caramel-like sweetness balanced by gentle earthy notes.

When cooked, its flesh becomes soft, creamy, and tender, with a flavour reminiscent of roasted pumpkin and sweet potato. Roasting intensifies its natural sugars, creating beautifully caramelised edges and a deeply satisfying taste.

How to cook it

• Scrub well and roast whole at 200°C for 45-60 minutes, until soft and caramelised.
• Cut into wedges or fries, toss with olive oil and spices, then bake until crisp.
• Boil or steam until tender, then mash with butter, salt, and a pinch of cinnamon.

Keep sweet potatoes in a cool, dark, dry, and well-ventilated place – never in the refrigerator, as cold temperatures can harden their centres and alter their flavour. Store them unwashed and use within 1-2 weeks for the best taste and texture.