The sweet version of the potato is increasingly on the menu in (professional) kitchens, nowadays also as a meat substitute for conscious consumers. It is a potato in name, but according to biologists it is a starchy tuber. What the sweet variety has in common with the more famous regular potato, are its many preparation methods. Boilng, sautéing, deep-frying: plenty of options with sweet potatoes. Also in your assortment!