Gold Sweet Potatoes

The sweet potato is also known as ‘kumera’ or a ‘yam’.

Its one of very few vegetables that can be used in both sweet and savoury dishes. The gold sweet potato is a very versatile vegetable, and is a staple food for many countries around the world.

The sweet potato is not related to the potato which is grown in the ground. Infact, the sweet potato belongs to the sprawling vine family. Preferring a tropical climate, they are grown from cuttings from healthy plants or by carefully removing a healthy sprout root from a growing plant. These are grown as seedlings, then transplanted into the ground when they reach 15-20cm long.

The parent vine is very vigorous with long stems and broad, oval or arrow-like leaves which produces underground tubers which are harvested when the vine has died. The skin is thin and delicate, so great care must be taken when harvesting. If the skin is broken, a milky white juice develops around the wound to protect the vegetable from infection and water loss.

Nutritionally, the sweet potato offers a richer assortment of vitamins and minerals than the potato. Its bright orange colour means it has a high carotene (Vitamin A) content, which makes it the richest vegetable source of carotene after carrots.

The gold sweet potato is generally available all year round with the peak season being from May to July. Gold Sweet Potatoes should be stored in a cool, dark place with good ventilation. Use within 2 weeks. Do not store in the refrigerator.

Grower

The skin of the Sweet Potato can be left on if scrubbed well, or we can be peeled. The ends however should be removed. Slice, dice or bake whole, like potatoes. Sauté, barbecue, fry or microwave. Serve them as a side dish with roasts, mash on their own or add to mashed potato, they make delicious soups either on their own or combined with other root vegetables, great additions to pasta dishes like ravioli, sweet potato pies, cakes, scones or biscuits. They can also replace potato and pumpkin.

Gourmet Gold Sweet Potato and Red Beef Curry

700 grams of the freshest hand packed Gourmet Gold brand sweet potatoes, to be peeled and cut into large pieces
1.2 kg beef steak (like round steak), cut into large cubes
2 tbs vegetable / olive oil
2 tbs chopped fresh ginger
3 tbs (60g) bought red curry paste
1 425g can diced Italian tomatoes
1 400g can coconut milk
250ml (1 cup) water
2tbs fish sauce
6 fresh kaffir lime leaves
2 tbs vegetable / olive oil, extra
2 tbs chopped fresh coriander
cooked white long-grain rice to serve

Heat oil in a large heavy-based saucepan over high heat. Add ginger and cook, stirring for 1 minute or until aromatic. Add beef and cook, stirring, for 2 minutes or until browned all over. Transfer to a bowl and set aside.
Add curry paste to pan. Cook, stirring, for 1 minute or until aromatic. Add beef, tomatoes, coconut milk, water, fish sauce and kaffir lime leaves, and bring to the boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, for 1 hours or until sauce thickens slightly.
Meanwhile, preheat oven to 200oC. Place Gourmet Gold sweet potatoes in a roasting pan and drizzle with extra oil. Bake in pre-heated oven, uncovered, for 30 minutes or until tender and golden brown. Do not over cook. Ensure the sweet potato retains its shape. Set aside.
Add sweet potato and coriander to beef curry, and stir gently over a low heat until heated through. Serve with rice.
Hint: Freezes well in an airtight container for up to 3 months.

Sweet potato mash
Cook 750g sweet potato (peeled and sliced) in lightly salted boiling water over medium heat for 10-15 minutes or until tender. Remove and drain. Mash with 1 tbsp butter, 1 pinch ground cinnamon and 4-5 tbsp milk. Toss 2 cups watercress sprigs with 1 tbsp vinaigrette dressing and divide between 4 serving plates.

What is a Gold Sweet Potato