This product is a Japanese variety of sweet potato cultivated at Suzuki Farm. Its skin is a rich purple color, while the flesh is pale yellow before cooking. When gently cooked at low temperatures, the flesh turns a beautiful golden hue, developing a rich, full-bodied sweetness with a texture that is both smooth and fluffy. It can be enjoyed in many ways—baked, roasted, mashed, tempura, stir-fried, and more.
At Suzuki Farm, planting takes place mainly from May to June, with harvests from October to November. After harvest, the sweet potatoes are cured and rested for over a month to allow natural sugar conversion. During this period, the skin becomes firmer and less likely to peel, while the starch inside the flesh gradually transforms into sugar.
For storage, keep them in a cool, dark place. Excessive cold accelerates deterioration, so the ideal storage temperature is around 57°F in a well-ventilated area. The sweet potatoes continue to sweeten slowly for up to three months after harvest, meaning they remain delicious through January and February.
