Is your sweet potato white inside? Don't worry - it's perfectly fine to eat! Learn more about white sweet potatoes and how to use them!
Have you ever cut into a sweet potato to discover it is white inside?
It might comes as a surprise to find out sweet potato with a white inside does actually exist, but the explanation for this is actually quite simple.
Sweet potatoes, like other vegetables, come in many varieties which give them slight differences. Whilst orange fleshed sweet potatoes are most common, you will also find sweet potatoes with white flesh inside.
Does a white sweet potato taste different to an orange one?
White sweet potatoes are slightly less sweet than orange ones so they make good substitutes for normal baking potatoes. That being said, they don’t quite compare to the likes of a russet or Yukon gold potato as there is still some degreee of sweetness. Nevertheless, they do have the somewhat crumbly texture that you tend to find with a baked potato.
Orange sweet potatoes are known for their health benefits, especially their large amounts of beta carotene. Because white sweet potatoes don't contain as much, they are marginally less nutritious. You will also notice that white sweet potatoes don’t stay as fresh as regular sweet potatoes and will lose their firmness much more quickly.
How to cook a white sweet potato
White sweet potatoes are highly versatile and can be cooked in a variety of ways including roasting, baking, grilling or mashing.
For a delicious, yet simple way to enjoy white sweet potato, pierce its skin and bake it for about an hour until the inside is soft. Slice it in half and mash in some butter or cream and a sprinkle of salt and pepper.
A sweet potato casserole is a great way to combine the textures and flavors of both sweet potato types. Here's a recipe to try:
5 sweet potatoes (3 orange and 2 white)
1 shallot, finely chopped
1/3 cup milk
2 eggs, beaten
1 1/2 tsp fresh sage, chopped
1/4 tsp ground nutmeg
1 cup butter, melted, divided
2 1/2 tsp salt, divided
1 1/4 tsp black pepper, divided
1 1/2 cup pecans, chopped
1 1/2 cup ground sourdough breadcrumbs
1/2 cup shredded parmesan
Garnish: fresh chopped parsley
1. Preheat your oven to 350 degrees Fahrenheit and bake potatoes until soft, about 1.5 hours. Cool until easy to handle and peel the skins. Do not turn the oven off.
2. Mix the potato flesh, shallot, milk, eggs, sage, nutmeg, 1/2 cup butter, 2 tsp salt and 1 tsp pepper until smooth. Pour into a greased baking dish (13x9 inches).
3. Combine pecans, breadcrumbs, parmesan, remaining butter and salt and pepper in a bowl and spread evenly on top of the potato mixture.
4. Bake for about 30 minutes until golden brown and garnish before serving.
You can even make this recipe the night before, but stop at step three.
Simply cover the prepared food with cling wrap and keep in the fridge. Before you are ready to cook, let it come to room temperature while your oven preheats to 350 degrees.