Biodynamic Purple Sweet Potatoes

Deep purple flesh, sweet and velvety taste: grown according to the biodynamic method

The most spectacular color of the garden, with the soft sweetness of a chestnut

Agrilatina Purple Sweet Potatoes

Just cut them in half to understand why they're so special: beneath the skin lies a deep, almost unreal purple flesh that stays vibrant even after cooking. The Purple Sweet Potatoes, grown biodynamically by Agrilatina, combine this extraordinary color with a sweet and delicate flavor, with a velvety texture reminiscent of chestnuts and nuances that veer toward nutty when roasted. They're a versatile and surprising vegetable, capable of transforming a simple side dish into a dish you'll notice before you even taste—and which brings to the table all the vitality of a land tended to by nature's rhythms.

The roots of this potato are deep in the Andes and in the Emperor's gardens.

The sweet potato is not a close relative of the common potato: it belongs to the Convolvulaceae family and is among the oldest cultivated plants in the Americas, with archaeological traces in Peru dating back eight thousand years. It arrived in Europe with the first transoceanic voyages, even before the white potato, and conquered the courts as an exotic rarity. However, the purple-fleshed varieties have a parallel and fascinating history in the East: on the Japanese island of Okinawa, the *beni imo* has been a staple food for centuries, a daily staple of a population renowned for its longevity, so much so that it has been studied by researchers around the world. From Cusco to Okinawa, a tuber that has crossed oceans and cultures to arrive here.

Choosing Purple Sweet Potatoes Means Taking Care of Yourself

That purple color isn't just beauty: it's a sign of the presence of anthocyanins, the same antioxidants found in berries and red cabbage, substances studied for their protective action against oxidative stress. Sweet potatoes are also rich in fiber, potassium, manganese, and vitamin C, and have a lower glycemic index than regular potatoes, especially when baked or steamed: the perceived sweetness doesn't correspond to a high glycemic impact. Grown biodynamically, they grow in living, fertile soil, without synthetic chemicals—a plus reflected in the flavor and firmness of the flesh.

How to Best Use: Purple Sweet Potatoes

• BAKED, IN SLICES WITH SPICES: cut them with the peel, season them with oil, Fresh Rosemary (or alternatively Organic Dried Rosemary) and a hint of Organic Cumin Powder, and bake at 200°C: crunchy on the outside, creamy on the inside, to be served with Organic Eggplant Babaganoush for dipping.
• IN VELVETY SOUPS AND CURRIES WITH AN INCREDIBLE COLOR: boil them and blend them with Fresh Organic Ginger and a teaspoon of Organic Turmeric Powder, or add them diced to a stew Organic Altavalnerina Chickpeas: a hot, filling and spectacular one-dish meal.
• IN SWEETS AND DOUGH: their natural sweetness makes them perfect for gnocchi with a surprising colour, for soft cakes and muffins — crush them and knead them with Type 1 spelt flour and a tablespoon of Pressed Wildflower Honey from the Treja Valley for a genuine and low-sugar dessert.

The Producer: Agrilatina

Agrilatina farms biodynamically, treating the land as if it were a living organism: rotation, natural soil fertility, and respect for seasonal cycles, without synthetic chemicals. This demanding agronomic approach is reflected in the quality and flavor of the vegetables that reach the table.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 360 kJ / 86 kcal
• Fat: 0,1 g
• of which saturated fatty acids: 0,02 g
• Carbohydrates: 20,1 g
• of which sugars: 4,2 g
• Fiber: 3,0 g
• Protein: 1,6 g
• Salt: 0,01 g

Estimated average nutritional values ​​for the product category (raw sweet potato). 

Food container

Store in a cool, dry, dark place, preferably outside the refrigerator: the cold alters the texture and flavor of the pulp. Under these conditions, they will keep for 2-3 weeks. Wash them only shortly before using and, preferably, cook them with the skin on, where the fiber and antioxidants are concentrated.

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