Creamy and sweet, these colourful and often gnarly looking potatoes are a culinary triumph. For a less starchy alternative to white potatoes, the sweet variety makes an easy switch.
Rich in fibre, vitamins A, B6 and C and a great source of slow release carbs. Try baking whole, roasting in wedges or mashing as you would your usual potato. For something a little different add to risotto, vegetarian curries or use as the base of a vegan macaroni cheese sauce!