Non-GMO

(Pictured) The Okinawan sweet potato, also known as purple sweet potato or Ipomoea batatas, is a unique and vibrant variety of sweet potato native to the Okinawa region of Japan. It is recognized for its distinctive purple or deep purple flesh, which sets it apart from other sweet potato varieties.

Okinawan sweet potatoes have a rough, brownish skin on the outside, but it is the interior that draws attention. The flesh ranges from light purple to a deep, rich purple hue. This vibrant color is due to the presence of anthocyanins, which are antioxidants that give the potato its characteristic pigmentation.

In terms of taste and texture, Okinawan sweet potatoes are mildly sweet, with a slightly nutty flavor. They have a moist and firm texture that becomes creamy when cooked. The sweet potatoes can be boiled, roasted, mashed, or used in various culinary preparations such as pies, fries, or desserts.

These sweet potatoes are not only known for their appealing appearance and taste but also for their potential health benefits. They are packed with dietary fiber, vitamins, and minerals, including vitamin C, vitamin A, and potassium. The anthocyanins present in the purple flesh are also associated with antioxidant and anti-inflammatory properties.

Okinawan sweet potatoes have gained popularity beyond their native region and are now cultivated and enjoyed in various parts of the world due to their unique color, flavor, and nutritional profile.