Purple

Purple sweet potatoes, exemplified by varieties such as the Okinawan and Molokai types grown widely in Hawaii, are notable for their vivid violet flesh rich in anthocyanin pigments. The roots typically have cream to tan skin concealing a deep purple interior that holds its color remarkably well when cooked. The flavor is drier and less sugary than orange types, with a nutty, subtly sweet taste and a firm, dense texture. Long a staple in Hawaiian and Okinawan cooking, purple sweet potatoes have gained popularity for their striking color in desserts, chips, and mashed dishes. They generally need a long warm season to mature fully and are grown for both their unusual appearance and their dense, satisfying texture.